Slow Cooker Pineapple Cherry Ham for Easy Weeknight Dinners Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker is clean and placed on a stable, heat-resistant surface away from the edge of the counter. Take the ham out of the refrigerator about 20 to 30 minutes before you are ready to start, as this allows the meat to reach a more uniform temperature, promoting even cooking.

Prepare your measuring tools and ensure you have all your ingredients measured and ready, which makes the assembly process seamless and quick once you are standing in front of the slow cooker.

Instructions

Assembly phase

1. 1Prepare the slow cooker
   Place the bone-in ham half into the slow cooker, ensuring it sits cut side down in the stoneware insert. Arrange the pineapple chunks and maraschino cherries evenly around the sides of the ham.
   Look for The ham should be stable and centered inside the slow cooker.
   Tip Ensure the stoneware is clean before starting to prevent any sticking.

In this phase, you are setting the foundation for the dish. The ham should be securely placed in the slow cooker with the cut side down. The pineapple chunks and cherries should be distributed around the perimeter of the ham to create a colorful, even layer. Check that the ham is stable and that there is enough room for the lid to close completely, ensuring a tight seal for the heat to circulate effectively throughout the cooking process.

Aromatic infusion phase

2. 2Add aromatics and liquid
   Sprinkle the brown sugar and ground cloves over the ham and fruit. Pour the pineapple juice over the entire mixture to ensure the base of the ham is well-moistened.
   Look for The sugar should be distributed across the top and sides of the ham.
   Tip Distribute the spices evenly to ensure balanced flavor across all slices.

During this phase, you are adding the flavor profile. The brown sugar and ground cloves should be sprinkled evenly over the ham and the surrounding fruit, and the pineapple juice should be poured over everything to start the glazing process. Ensure the sugar is not clumped in one spot. At this point, the slow cooker is ready to be covered, and you should smell the sweet aroma of the spices starting to mingle with the pineapple as you close the lid.

Cooking and finishing phase

3. 3Cook and serve
   Cover the slow cooker and cook on low for 4 hours until the ham reaches an internal temperature of 145°F (63°C). Once finished, remove the ham from the slow cooker and let it rest for at least 3 minutes before slicing and serving with the warm fruit sauce.
   Look for The meat should be tender and easily pull away from the bone.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Using a meat thermometer is the most reliable way to ensure safety and tenderness.

The final phase involves the slow, steady cooking process. The ham should be cooked until the internal temperature reaches 145°F (63°C). Check the texture of the fruit; it should be soft and translucent, having absorbed the savory juices of the ham.

Once the temperature is reached, the kitchen should smell warm and sweet. Let the ham rest outside the slow cooker before slicing to ensure the glaze adheres well to the meat and the texture is perfect for serving.

Common mistakes

A common mistake is overcrowding the slow cooker with too much liquid, which can lead to a watery sauce that lacks intensity. Stick to the recommended amount of pineapple juice to ensure the glaze thickens properly.

Another error is failing to allow the ham to rest; slicing immediately after removing it from the heat causes the juices to escape rapidly, resulting in dry meat. Finally, always ensure the lid is properly seated and avoid lifting it frequently, as each time you open the lid, you lose valuable heat and extend the cooking time.

How to tell it’s done

The ham is perfectly done when it reaches an internal temperature of 145°F (63°C) at the thickest part of the meat. Use a digital meat thermometer inserted into the center of the ham, avoiding the bone, to get an accurate reading.

The meat should look tender and juicy, with the pineapple and cherry glaze reduced to a thick, syrupy consistency. Always let the ham rest on a carving board for at least 3 minutes before slicing to allow the juices to redistribute, ensuring every slice remains moist and flavorful.

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