Crockpot Hawaiian Baked Beans with Ham for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before starting, ensure your slow cooker insert is clean and dry. If you prefer, line the insert with a slow cooker liner for easier cleanup later. Measure out your ingredients precisely so everything is ready to add to the pot at once.

If your ham is in a large piece, take a moment to dice it into uniform, bite-sized cubes to ensure even cooking and distribution throughout the dish.

Set your slow cooker on a heat-resistant surface away from any wall outlets or water sources.

Instructions

Ingredient Assembly

1. 1Combine ingredients
   Place the diced ham into the basin of the slow cooker. Add the canned baked beans, pineapple chunks, brown sugar, and barbecue sauce directly over the ham.
   Look for All ingredients should be evenly distributed in the slow cooker insert.
   Tip Layering the ingredients helps the flavors meld during the slow cooking process.

The slow cooker should be filled with layers of ham, beans, pineapple, sugar, and barbecue sauce. Everything should look organized and ready for the slow cooking process to begin properly.

Slow Cooking

2. 2Slow cook the mixture
   Cover the slow cooker with its lid and cook on the low setting for 4 hours until the mixture is thick, bubbly, and fragrant.
   Look for The sauce should thicken and coat the back of a spoon.
   Tip Resist the urge to open the lid frequently, as this releases heat and increases cooking time.

During this phase, the aroma of barbecue sauce and sweet pineapple will begin to fill the kitchen. The mixture will gradually darken as the sugars start to caramelize and thicken.

Final Consolidation

3. 3Final temperature check and serving
   Ensure the ham has reached an internal temperature of at least 145°F (63°C). Let the dish rest for 3 minutes before serving in warm bowls.
   Look for The beans should be dark, glossy, and steaming hot.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a digital thermometer to verify the temperature of the ham cubes.

The final result should be a thick, glossy mixture where the ham is tender and the beans are soft. The sauce should be coating everything evenly with a rich, savory-sweet finish.

Common mistakes

Avoid over-filling the slow cooker, as this can lead to messy spills during the cooking process. Adding too much liquid can prevent the sauce from thickening properly, resulting in a watery consistency.

Additionally, ensure the ham is fully submerged in the sauce to prevent the edges from drying out or becoming chewy during the long cooking time. Always verify the temperature with a meat thermometer to ensure food safety.

How to tell it’s done

The dish is considered done when the beans are heated through and the sauce has reached a thick, syrupy consistency that clings to the ham and pineapple.

The internal temperature of the ham pieces should reach at least 145°F (63°C). The aroma should be rich and slightly caramelized, signaling that the sugars and barbecue sauce have fully integrated with the beans and meat.

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