A slow cooker glazed ham is one of the easiest ways to put a impressive centerpiece on the table. The ham simmers gently in its own juices while a brown sugar glaze with pineapple and cherries caramelizes into a sweet, sticky coating. The meat stays moist, and the glaze brings a balance of sweet and tangy flavor that works well for holiday dinners, Sunday suppers, and family gatherings.
Why You’ll Love This Recipe
- Hands-off cooking: The slow cooker does most of the work while you prepare side dishes.
- Simple ingredients: You only need brown sugar, pineapple juice, mustard, and a few pantry staples.
- Juicy meat: Gentle, moist heat helps keep the ham tender.
- Festive look: Pineapple and cherries make the ham look special with very little effort.
- Easy cleanup: Most of the cooking happens in one pot.
Ingredients
- 1 fully cooked bone-in ham, about 6 to 8 lb (2.7 to 3.6 kg), with the skin removed if needed
- 1 can (20 oz / 565 g) pineapple slices in juice, drained, with 1/4 cup (60 ml) juice reserved
- 1/2 cup (100 g) packed light brown sugar
- 2 tbsp (30 ml) Dijon mustard
- 1/3 cup (80 ml) honey
- 1/2 tsp ground cloves
- 1/2 cup (about 12) maraschino cherries, drained
- Whole cloves, optional, for scoring the ham
- Toothpicks for securing pineapple and cherries
Ingredient Notes
Look for a ham labeled fully cooked or ready to eat, since the slow cooker is mainly reheating and glazing it. Bone-in hams add more flavor, but a boneless ham works too. Check the package for its weight and adjust the slow cooker size if the ham does not fit easily. Light brown sugar gives a softer, more caramel-like glaze than granulated sugar. Dijon mustard adds a sharp note that balances the sweetness.
Equipment You’ll Need
- A 6-quart or larger slow cooker, or a size that fits your ham
- A small saucepan for the glaze
- A sharp knife for scoring
- Toothpicks
- A meat thermometer
- Tongs and a basting brush or spoon
How to Make Slow Cooker Glazed Ham
- Prepare the ham. Pat the ham dry with paper towels. If the ham has a skin layer, trim most of it away, leaving a thin fat layer. Score the fat in a diamond pattern about 1/4 inch (6 mm) deep, then press a whole clove into the center of each diamond if you like.
- Add liquid to the slow cooker. Pour about 1/2 cup (120 ml) of water into the bottom of the slow cooker. This creates steam and keeps the ham moist. Place the ham cut side down or flat side down, depending on its shape.
- Make the glaze. In a small saucepan over medium heat, combine the brown sugar, reserved pineapple juice, honey, Dijon mustard, and ground cloves. Stir until the sugar dissolves and the mixture is smooth and bubbling gently, about 3 to 5 minutes. Remove from the heat.
- Coat the ham. Brush about half of the glaze over the ham, working it into the scored lines and between the slices if it is sliced.
- Cook on low. Cover and cook on low for about 4 to 6 hours, or until the ham reaches an internal temperature of 140°F (60°C) in the thickest part. Because most hams are already cooked, this temperature is for reheating. Avoid touching the bone with the thermometer.
- Add the pineapple and cherries. About 30 minutes before the end of cooking, remove the ham carefully and place it on a baking sheet or cutting board. Secure pineapple slices and cherries to the surface with toothpicks.
- Finish the glaze. Brush the remaining glaze over the ham. For a darker finish, place it under the broiler for 2 to 4 minutes, watching closely so the sugar does not burn.
- Rest and slice. Let the ham rest for about 10 to 15 minutes so the juices settle. Slice and serve warm.
Pro Tips for the Best Results
- Use a ham that is fully cooked and clearly labeled as ready to eat before you start.
- Drain the pineapple well so the glaze does not become watery.
- Use only half of the glaze during the first cooking stage to avoid burning the sugar.
- Keep the lid on as much as possible, since each lift releases heat and steam.
- Check the temperature early if your slow cooker runs hot, especially with a smaller ham.
- Pat the cherries dry before attaching them so they stay in place.
Common Mistakes to Avoid
- Glaze burning: Brush the final glaze on near the end of cooking, not at the start, to prevent a bitter, burnt crust.
- Dry ham: Add water to the slow cooker and avoid overcooking. Start checking the temperature at the 4-hour mark.
- Ham too large: If the ham does not fit, cut it in half or choose a boneless shape.
- Watery glaze: Simmer the glaze briefly to thicken it before brushing.
Variations and Substitutions
- Maple glaze: Replace the honey with pure maple syrup for a deeper flavor.
- Orange twist: Add 1 tbsp of orange zest to the glaze for brightness.
- Spicy version: Add a pinch of cayenne pepper or red pepper flakes.
- Apple juice swap: If you do not have pineapple juice, use apple juice for a milder sweetness.
Serving Suggestions
Serve the ham with mashed potatoes, green beans, roasted carrots, or a crisp green salad. Dinner rolls are great for soaking up the glaze. For drinks, sparkling apple cider or iced tea pairs nicely with the sweet and savory flavors.
Storage and Reheating
Refrigerate leftover ham in an airtight container within 2 hours of cooking. Leftovers are generally best eaten within 3 to 4 days. To freeze, wrap portions tightly and use within about 1 to 2 months for the best quality. To reheat, place slices in a covered dish with a splash of water or broth and warm gently in the oven or microwave until hot throughout.
Frequently Asked Questions
Can I use a boneless ham?
Yes. A boneless ham works well, but check the package for the cooking directions because it may be smaller and cook faster.
Do I need to add water to the slow cooker?
Yes, adding about 1/2 cup of water helps create steam and keeps the ham from drying out.
How do I know when the ham is done?
Use a meat thermometer. A fully cooked ham is ready to serve when it reaches 140°F (60°C) in the thickest part.
Can I make the glaze ahead of time?
Yes. Store the glaze in the refrigerator for up to 3 days, then warm it gently before brushing it on the ham.
Can I freeze glazed ham?
Yes, but freezing may soften the glaze and pineapple. Wrap the ham tightly and use it within about 1 to 2 months for the best quality.
Recipe Card
Recipe Name: Slow Cooker Glazed Ham with Pineapple and Cherries
Short Description: A tender slow cooker ham with a brown sugar glaze, pineapple, and cherries.
Prep Time: 15 minutes
Cook Time: 4 to 6 hours
Total Time: 4 to 6 hours 20 minutes
Servings: 10 to 12
Course: Main Course
Cuisine: American
Cooking Method: Slow cooker
Notes: Nutrition information is an estimate and may vary depending on the ingredients and brands used. Cooking times vary by ham size and slow cooker model.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days, or freeze for up to 1 to 2 months.
