Slow Cooker Brown Sugar Pineapple Ham Step-by-step instructions

Before you start

Before starting, ensure your slow cooker is clean and placed on a flat, heat-resistant surface near a power outlet. Take the ham out of the refrigerator about 30 minutes before you are ready to begin to take the chill off, which helps it heat more uniformly.

Gather all your ingredients, including the pineapple, brown sugar, and glaze, so they are ready to be added in quick succession. If using a large ham, confirm it fits inside the slow cooker bowl before you begin the seasoning process.

Instructions

Preparation and placement

1. 1Prepare the ham
   Place the spiral-cut ham into the base of your slow cooker. Ensure it fits snugly so it cooks evenly throughout the process. Do not add any extra liquid, as the ham will release its own juices while heating up slowly over the next few hours.
   Look for The ham is positioned stably in the cooker.
   Tip Ensure the ham is fully thawed if frozen before placing it in the slow cooker to maintain food safety.

The ham is securely placed in the slow cooker, ready for the seasoning phase. Ensure the ham is stable and not touching the sides of the cooker excessively, which helps prevent burning during the longer cook time. Check that the power cord is clear of any water or other hazards before turning the appliance on to the low setting.

Applying the glaze

2. 2Add toppings and glaze
   Arrange the pineapple slices evenly over the top of the ham. Sprinkle the brown sugar generously over the pineapple and the sides of the ham. Finally, pour the pineapple mustard glaze over the entire surface, ensuring it drips down between the spiral slices to flavor the meat thoroughly.
   Look for The surface is covered with pineapple and sugar.
   Tip Use a silicone spatula to help guide the glaze into the crevices of the spiral-cut slices.

The pineapple, sugar, and glaze are distributed evenly across the top of the ham. Verify that the glaze is starting to seep down into the spiral cuts, as this is essential for flavor.

The aroma of the pineapple and brown sugar should be present as you cover the cooker, signaling that the ingredients are ready to begin their transformation.

Cooking and resting

3. 3Cook and finish
   Cover the slow cooker and cook on low for 4 hours until the ham reaches an internal temperature of 145°F (63°C). Once cooked, carefully remove the ham and let it rest for 10 minutes. The glaze should be thick, glossy, and caramelized, coating the meat perfectly before serving.
   Look for The ham is steaming, glossy, and tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Always check the temperature at the thickest part of the ham to ensure it has reached the safe temperature.

The ham has reached the target temperature and looks glossy and tender. Before serving, check that the glaze has thickened to a syrupy consistency. Ensure the ham rests for the full 10 minutes to allow the flavors to meld and the meat to settle, making it much easier to carve and serve to your guests.

Common mistakes

A common mistake is cooking the ham at too high a temperature, which can cause the sugars to burn before the center of the ham is warm. Stick to the low setting for the best results.

Another error is neglecting the rest period; skipping this step can lead to a loss of moisture, making the meat feel dry. Finally, ensure you do not over-crowd the slow cooker, as this prevents the heat from circulating properly and can lead to uneven cooking results.

How to tell it’s done

The ham is finished when it is heated through and the glaze has thickened into a glossy, caramelized coating. Use a meat thermometer to check the thickest part of the ham; it must reach a safe internal temperature of 145°F (63°C).

The meat should appear tender and glistening, with the pineapple slices softened and slightly browned from the heat. Allow the ham to rest for 10 minutes before slicing to ensure the juices redistribute and the glaze sets properly.

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