Crockpot Brown Sugar Pineapple Glazed Spiral Ham Step-by-step instructions

Before you start

Ensure the ham is fully thawed if it was previously frozen. Remove all packaging materials, including the plastic disc often found on the bone side of the ham. Have your slow cooker clean and ready on a heat-safe surface.

Measure out your brown sugar, open the pineapple can, and prepare your honey mustard and cherries so everything is ready for the layering process. Ensure you have a serving platter large enough to hold the ham once it is cooked.

Instructions

Layering the ingredients

1. 1Assemble the ingredients
   Place the 8 lb bone-in spiral-sliced half ham cut-side down into the ceramic slow cooker. Carefully pack the 1 cup dark brown sugar into the slices of the ham to ensure sweetness penetrates the meat. Pour the 1 can pineapple rings with juice and the 1/4 cup honey mustard over the top, allowing the liquids to settle around the base of the ham.
   Look for The ham should fit snugly in the slow cooker with the cut side resting against the bottom.
   Tip If the ham is too tall for the lid to close, trim the bone slightly or use a larger slow cooker.

The ham should be placed cut-side down in the slow cooker with brown sugar pressed deep into the spiral layers. The pineapple rings should be positioned around the meat, and the juices and honey mustard should be distributed evenly to provide the base for the cooking liquid.

Slow cooking the ham

2. 2Slow cook and baste
   Cover the slow cooker and cook on LOW for 4.5 hours. Every hour, open the lid and baste the ham with the syrupy pineapple-brown sugar juices that have collected at the bottom of the crock. This helps the glaze thicken and coat the meat thoroughly. Once cooked to an internal temperature of 145°F (63°C), remove the ham and let it rest at least 3 minutes before carving.
   Look for The ham is ready when it is heated through and the glaze has reduced into a thick, syrupy consistency.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid too often, as this releases heat and increases the required cooking time.

During the four-hour cooking process, the ham should be bubbling gently in the glaze. The kitchen will fill with a sweet, savory aroma. By the end of the cycle, the meat should appear tender, and the liquid at the base should be thick, syrupy, and deeply caramelized.

Final plating and service

3. 3Garnish and serve
   Carefully transfer the ham to a large serving platter. Arrange the pineapple rings and the 1/2 cup Maraschino cherries over the ham. Drizzle with the remaining warm pineapple-brown sugar pan glaze before carving. Let the meat rest for 10 minutes before slicing to ensure the juices redistribute for the most tender result.
   Look for The ham should look glistening and tender, with the glaze clinging to the meat slices.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a sharp carving knife to follow the spiral cuts for uniform, beautiful presentation slices.

The ham is ready when it is glistening with the reduced glaze. It should be transferred to a platter, garnished with the pineapple and cherries, and look appealing with a rich, glossy coating. The meat should be easy to fan out for serving once carved.

Common mistakes

Avoid cooking the ham on high heat, as this can cause the sugar glaze to burn and the meat to become tough and dry. Always stick to the low setting for the best results.

Another common mistake is failing to pack the brown sugar into the slices; surface-level sugar won't provide the same depth of flavor.

Finally, do not skip the resting period, as slicing the ham immediately can cause it to lose its internal moisture and become less tender.

How to tell it’s done

Since spiral ham is typically sold pre-cooked, the objective is to bring the internal temperature of the meat to 145°F (63°C). Use an instant-read meat thermometer inserted into the thickest part of the meat, avoiding the bone, to verify the temperature.

The ham should be heated through, tender, and easy to slice along the pre-cut lines. Always allow the ham to rest for at least 10 minutes before carving to allow the juices to settle.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest