The Lowdown (or, How This Became My Holiday Standby)
Okay, so let me set the scene for you: it was one of those Sundays where I’d promised a rosy, perfect dinner and then promptly, well, forgot. Typical. My sister was coming over (she’s picky, bless her heart), and I had a ham taking up all the room in my tiny fridge. On a whim, I lobbed that sucker into the crock pot, tossed in some brown sugar and whatever canned fruit wasn’t expired—I think pineapple, but honestly could have been peaches that one time—and just hoped for the best. Long story short: it’s now the only way my crowd wants ham, and the leftovers are mythical round here. And yes, my brother-in-law did ask for the recipe (twice!).
Why You’ll Love Making This (And Maybe Hate Your Oven)
I make this when I want to look like I put in an effort but really only managed to peel myself off the couch long enough to set the crock pot. My family goes crazy for this because the sugary pineapple glaze seeps into every nook of the ham (and it’s actually better than store-bought, if you ask me). Plus, it doesn’t heat up the kitchen—so you can actually sit close to the stove and not pass out in July. The only thing that frustrated me at first was resisting the urge to check the crock pot every 5 seconds. Actually, I’ve learned it’s best left alone—who knew?
Here’s What I Throw In (But Don’t Stress Over Brands, Seriously)
- 1 (about 5-6 lb) fully cooked ham—bone-in or boneless, up to you (boneless is just easier to slice but, my granny insists bone-in is better—she might be onto something)
- 1 cup brown sugar (light or dark; sometimes, if I’m low, I mix in a little white sugar—no one notices!)
- 1 can (20 oz) pineapple slices in juice (chunks in natural juice work just fine; once I even used crushed pineapple and…well, it was a bit messy but still tasty)
- 1/4 cup honey OR pure maple syrup (I’m a honey loyalist, but maple has its moments)
- 2-3 tablespoons Dijon or yellow mustard (sometimes I skip this if I can’t find the mustard, but it does add a nice zip)
- Whole cloves, a handful (if you have them—optional, but smell amazing and look fancy)
Optional: a splash of orange juice if the fridge is looking sparse and you like things extra zingy. And I’ve used agave a couple times—though, honestly, it’s not my favorite for this one.
Let’s Make It! (Honestly, Just Toss and Ignore)
- First, get out your crock pot—doesn’t matter if it’s vintage or a swanky new one. Plop the ham in (flat side down works best, but if it’s too tall, just nestle it however you can. I usually have to shave off a chunk to make it fit—snack for the chef, right?).
- Sprinkle most of the brown sugar all over the ham and into the little nooks. Drizzle with honey or maple syrup. This is where I use the back of a spoon to kind of smear it all over—messy but effective.
- Arrange the pineapple slices (or whatever shape you’re using) on and around the ham. Pour the juice over everything. It’ll look wild and chaotic—don’t stress, it always sorts itself out in the end.
- Spoon or squirt the mustard here and there (don’t stress, it all mingles once it’s bubbling). If you like, tuck some whole cloves into the ham fat (or just scatter them around—no need for perfection).
- Put the lid on, set to low for about 4 to 6 hours. I sometimes do it on high for 2.5 hours in a crunch. But, if I’m honest, low and slow is juicier. Don’t keep lifting the lid—I know, it’s so tempting, but you lose all the heat!
- About halfway through—this is where I sneak a forkful from the edge (for research, obviously). If it’s getting too caramelized for your liking, splash in some water or extra pineapple juice.
- Once warmed all the way through and smelling like sweet holiday memories, switch to “keep warm” until you’re ready to eat. Carefully lift the ham (this can be a bit of a circus if it’s falling apart) and set it on a board to rest for a few minutes before slicing.
Don’t worry if it looks a bit, um, wet at first. The sauce thickens as it cools. Tastes even better when you use it to spoon over your ham slices later!
What I’ve Learned (Sometimes The Hard Way)
- If you use spiral-cut ham, be gentle—sometimes it wants to fall to bits when you take it out of the crock pot. I actually use a big spatula and a fork, kind of juggling it onto the plate. Definitely not glamorous, but hey.
- Don’t go nuts with the cloves; I once got a mouthful, and it was…emphatic, let’s say.
- I always thought you had to glaze with extra sugar at the end, but honestly, it’s sweet enough as is. You can always add a drizzle after serving if anyone’s got a sweet tooth (my cousin does—she just ignores me and adds more).
Tried and Tested Variations (Some Keepers, Some Not)
- Once, I swapped the pineapple for peaches in syrup because I ran out. Tasted…different. Not bad, just not what I was after. Kids loved it, though.
- A splash of bourbon? Yes, I dared, and it’s surprisingly good, adds a little smoky depth.
- Don’t recommend using fresh pineapple—the enzymes can make the ham texture a bit odd. (Learned that the hard way. Twice.)
- I’ve thrown in a handful of dried cranberries once—looked cute, but got a bit lost in the crowd. Probably not worth it unless you just really like cranberries.
What You’ll Need (And What Works In A Pinch)
- A good-sized crock pot (ideally 6-quart or larger, but once I squeezed half a ham into my old 4-quart, propped the lid up with foil…call it kitchen MacGyvering)
- Sharp knife for carving
- Ladle or big spoon for the pineappley sauce
- Cutting board. Wooden, plastic, whatever’s not just cause it’s clean
If you’re short a crock pot, you can fudge this in a big covered dutch oven on low in the oven for a few hours. Not quite the same, but hey—ham is pretty forgiving.
How To Store It (If, By Some Miracle, You Have Leftovers)
Pop leftovers in an airtight container in the fridge—they’re good for about 3 days. You can freeze slices for a couple months, though honestly, in my house it never lasts more than a day. Sometimes we plan sandwiches just to make it disappear faster. It reheats surprisingly well in the microwave or (if you like living dangerously) a frying pan for a little crisp edge.
How I Serve It (And What Fancy Looks Like To Us)
I usually pile it onto a big platter, drizzle a bit of the thickened sauce on top, and surround it with pineapple rings—looks kind of retro, in a good way. At holidays, my mum demands mashed potatoes alongside (she claims it “soaks up the happiness”). I actually like it the next day smashed into a toasted roll with a little extra mustard. If you want it to feel dinner party-ish, try a sprinkle of chopped parsley. Up to you, mate.
Pro Tips I’ve Had To Learn The Hard Way
- I once tried rushing this step and regretted it because the ham turned out sort of rubbery. Take the time—good things and all that.
- If you don’t rest the ham before slicing, the juices kind of flood out everywhere. Not tragic, but a bit annoying (and kinda soggy sandwiches the next day).
- Don’t stress if your sauce isn’t thick—sometimes I scoop it into a saucepan and reduce it quickly if I’m feeling extra. But usually, I just roll with the flow, cause who’s got time?
FAQ: Actual Questions I’ve Gotten (Or Asked Myself)
- Can I use a fresh ham?
- You probably could, but you’d need to cook it way longer and season more. I’ve never had the patience, if I’m honest. Stick with cooked.
- Does the ham need to be fully covered in liquid?
- Nah, just pile the goodies around it. The steam does the trick! Plus, it gets too soupy otherwise.
- Can I prep this the night before?
- Yep—just layer everything in the crock and refrigerate. In the morning, pop the insert in and press go. If you forget, it still works last minute (done that more than I’d admit).
- What about leftovers?
- They’re golden for sandwich fillings, breakfast hash, or eaten cold form the fridge with a fork (no judgement here). Bonus: I think this tastes better the next day, though only if you hide a slice or two!
- Help, my sauce is too runny?
- Give it a quick boil in a small pan, or just use less juice next time. Actually, thicker isn’t always better—it’s kind of nice to mop up with bread the way it is.
Okay, if you made it this far, you deserve a medal—or at least the first serving of ham. Let me know how yours turns out, or if you find any brilliant tweaks!
Ingredients
- 1 (5-6 lb) fully cooked boneless ham
- 1 cup light brown sugar, packed
- 1 (20 oz) can pineapple slices with juice
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1 teaspoon ground cloves
- 1 teaspoon ground black pepper
- 1 tablespoon maraschino cherry halves (optional)
Instructions
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1Unwrap the ham and place it in the crock pot. If needed, trim the ham to fit.
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2In a bowl, whisk together brown sugar, honey, Dijon mustard, ground cloves, and black pepper.
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3Pour the pineapple juice over the ham. Arrange pineapple slices and optional cherries on top and around the ham.
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4Spread the brown sugar mixture evenly over the ham.
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5Cover and cook on low for 4 hours, basting with juices halfway through, until the ham is heated through and tender.
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6Slice the ham and serve with pineapple slices and extra juices from the crock pot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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