Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Brown Sugar Pineapple Ham Tips, FAQ & printable recipe

Name: Slow Cooker Brown Sugar Pineapple Ham
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: American
Ingredients: 1 whole spiral-cut ham; 1 can pineapple slices; 1 cup brown sugar; 1 cup pineapple mustard glaze

By Clara Weller · Oct 8, 2026

A glistening spiral-cut ham topped with pineapple slices and a rich brown sugar glaze in a slow cooker.

Prep: 10 min
Cook: 4 h
Total: 4 h 20 min
Serves: 12

Includes 10 min resting

Tips for success

For a deeper caramelization, you can transfer the cooked ham to a baking sheet and place it under the broiler for 2 to 3 minutes after the slow cooking is complete.

Watch it closely to ensure the brown sugar glaze does not burn. This step adds a beautiful charred appearance and a slightly crunchier texture to the exterior of the pineapple slices and the ham surface.

If you find the glaze is too thin after 4 hours of cooking, you can remove the ham and simmer the remaining liquid in the slow cooker on the high setting with the lid off for about 15 minutes.

This will reduce the juices into a thicker, more concentrated sauce that you can drizzle over the sliced ham just before serving for an extra boost of flavor.

Variations

Spicy Pineapple Ham: Add a tablespoon of red pepper flakes or a dash of hot sauce to the glaze mixture for a spicy kick that contrasts beautifully with the sweetness of the pineapple and brown sugar.
Bourbon Glazed Ham: Stir in 1/4 cup of bourbon into the glaze before pouring it over the ham. The alcohol will cook off, leaving behind a rich, oaky flavor that pairs perfectly with the caramelized sugars.

Storage and make-ahead

Fridge: Keep leftovers refrigerated in an airtight container for up to 4 days. Ensure the ham is cooled completely before placing it in the fridge.
Freezer: Wrap the ham tightly in plastic wrap and then aluminum foil, or store in a freezer-safe bag for up to 2 months.
Reheat: Reheat slices in the oven at 325°F (165°C) with a splash of water or broth to maintain moisture until warmed through.

Store leftover ham in an airtight container in the refrigerator for up to 3 to 4 days. If you have a large amount of leftovers, consider portioning them into smaller containers so they cool quickly and remain fresh. Always remove the meat from the bone before storing to save space and ensure the meat cools uniformly in the refrigerator.

You can prepare the glaze mixture up to 24 hours in advance and store it in the refrigerator. When you are ready to cook, simply pour the cold glaze over the ham as directed. While the ham itself is best cooked fresh, any leftovers can be easily reheated, making this a great option for planning ahead for busy holiday schedules or weekend meals.

Serving ideas

Serve the ham on a large, warmed platter to keep the meat moist while carving. Arrange the caramelized pineapple slices on top or around the sides of the ham for a beautiful presentation.

Provide a sharp carving knife and a serving fork to make it easy for guests to help themselves to slices, and consider offering extra glaze on the side for those who prefer more sweetness.

Pair the ham with classic sides such as scalloped potatoes, roasted root vegetables, or a fresh green salad to balance the richness of the meat.

The sweet and savory profile of the ham works well with almost any traditional vegetable side dish. Ensure the ham is carved into thin, uniform slices to highlight the spiral cut and make the meat easier to eat for your guests.

Frequently asked questions

Can this ham be cooked on high instead of low?

Cooking on the low setting is strongly recommended for the best results. The low and slow approach ensures the ham stays moist and allows the glaze to penetrate the meat thoroughly. Using the high setting can lead to the sugar burning before the ham is properly heated, resulting in a less desirable texture and flavor.

What is the best way to keep the ham from drying out?

The key is to avoid overcooking and to rely on the natural juices released by the ham during the slow cooking process. Do not add extra water, as the ham contains enough moisture. Always check the internal temperature periodically towards the end of the cooking time to ensure you remove it as soon as it reaches 145°F (63°C).

Can the bone be left in during cooking?

Yes, leaving the bone in is actually beneficial. The bone helps the ham conduct heat more evenly throughout the meat and contributes to the overall flavor of the dish. It also makes for a more impressive presentation when serving the ham whole at the table before carving.

Recipe card

Slow Cooker Brown Sugar Pineapple Ham

Prep 10 minCook 4 hRest 10 minTotal 4 h 20 minServes 12

Ingredients

1 whole spiral-cut ham
1 can pineapple slices
1 cup brown sugar
1 cup pineapple mustard glaze

Instructions

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.
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.
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.

Contains: mustard

Estimated nutrition per serving

Calories: 320
Protein: 28 g
Carbohydrates: 35 g
Fat: 8 g
Fiber: 0.5 g
Sugar: 32 g
Sodium: 1200 mg

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.