Slow Cooker Ginger Ale Pineapple Ham Step-by-step instructions

Before you start

Before starting, remove the ham from the refrigerator and let it sit at room temperature for up to 30 minutes. This helps it heat more evenly. Drain the pineapple chunks and measure the brown sugar.

Have the ginger ale ready. Make sure the slow cooker is clean and dry. If the ham has a glaze packet, discard it — this recipe uses its own glaze. Set out a small bowl for the brown sugar and a ladle or spoon for basting.

Instructions

Assemble the slow cooker

1. 1Place the ham in the slow cooker
   Set the spiral-sliced ham flat side down in the slow cooker insert. If the ham is too large, trim the bottom slightly to make it fit snugly. The ham should sit evenly without tipping. Let it rest for 3 minutes before slicing.
   Look for The ham sits flat and fills most of the slow cooker bottom.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Choose a ham that fits your slow cooker with at least 1 inch of space around it for the glaze to bubble.
2. 2Scatter the pineapple chunks
   Scatter the drained pineapple chunks evenly around and over the ham. Tuck some between the slices so the fruit can perfume the meat as it cooks.
   Look for Pineapple pieces are nestled around the ham and between slices.
   Tip Drain the pineapple well to keep the glaze from becoming too watery.
3. 3Sprinkle with brown sugar
   Pack the brown sugar into a small bowl, then sprinkle it evenly over the ham and pineapple. Use your fingers to press some of the sugar into the spiral cuts so it melts into the meat.
   Look for A thick, even layer of brown sugar covers the ham and fruit.
   Tip Pressing the sugar into the cuts helps create a sticky glaze on every slice.
4. 4Pour the ginger ale around
   Pour the ginger ale slowly around the edges of the ham, not directly over the sugar, so the sugar stays in place. The liquid should come about a quarter of the way up the ham.
   Look for The liquid pools around the base without washing away the sugar.
   Tip Pouring around the edge preserves the sugar crust and prevents splashing.

The ham sits flat in the slow cooker with pineapple chunks scattered around and between the slices. A generous layer of brown sugar covers the top, and ginger ale pools around the base without washing the sugar away. The setup looks neat and the sugar is still visible on the meat.

Slow-cook to tender

5. 5Cover and cook on low
   Cover the slow cooker and cook on low for 4 to 5 hours, until the ham is heated through and the internal temperature reaches at least 145°F (63°C). Avoid opening the lid during the first 3 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The glaze is bubbling gently and the ham smells sweet and smoky.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip A fully cooked ham only needs to be reheated, so don't overcook or it will dry out.
6. 6Baste halfway through
   After 2 to 2 1/2 hours, carefully open the lid and spoon the bubbling glaze over the top of the ham. Re-cover and continue cooking for the remaining time. Let it rest for 3 minutes before slicing.
   Look for The glaze is thick and syrupy, and the pineapple is soft.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Basting redistributes the sugar and keeps the top from drying out.

After a few hours, the glaze is bubbling gently and the ham smells sweet and smoky. The pineapple is soft and translucent, and the brown sugar has melted into a rich amber syrup.

The liquid level may have risen slightly from the ham's juices. The ham looks glossy and deeply browned in spots.

Rest and serve

7. 7Rest and slice
   When the ham reaches 145°F (63°C), transfer it to a cutting board and let it rest for at least 3 minutes. Then slice along the spiral cuts and arrange on a platter with the pineapple and glaze.
   Look for The ham is rosy, tender, and glistening with a sticky sauce.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting allows the juices to settle so every slice stays moist.

The ham is rosy, tender, and glistening with a sticky glaze. The pineapple chunks are soft and coated in sauce. After resting, the slices lift easily from the spiral cuts and hold their shape. The glaze is thick enough to spoon over each serving.

Common mistakes

One common mistake is overcooking the ham, which dries it out even in the slow cooker. Stick to the suggested time and check the temperature early. Another mistake is pouring the ginger ale directly over the brown sugar, which washes it off the ham and creates a thin sauce.

Pour gently around the edges. Also, avoid lifting the lid frequently, as each lift releases heat and extends cooking time. Finally, don't skip draining the pineapple — too much liquid makes the glaze watery.

How to tell it’s done

The ham is done when the internal temperature reaches 145°F (63°C) in the thickest part, measured with an instant-read thermometer. Because the ham is fully cooked, it only needs to be heated through, but this temperature ensures it is piping hot and safe.

The glaze should be thick and syrupy, and the pineapple soft. Let the ham rest for at least 3 minutes before slicing so the juices redistribute.

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