1Rinse the 7.25-pound pre-cooked smoked ham that has been completely thawed and sitting on the countertop for about an hour.
2Rinse the 7.25-pound pre-cooked smoked ham that has been completely thawed and sitting on the countertop for about an hour.
3Rinse the 7.25-pound pre-cooked smoked ham that has been completely thawed and sitting on the countertop for about an hour.
4Dry the ham with paper towels, patting the exterior well.
5Dry the ham with paper towels, patting the exterior well.
6Dry the ham with paper towels, patting the exterior well.
7Remove the tough skin from the top of the ham.
8Remove the tough skin from the top of the ham.
9Remove the tough skin from the top of the ham.
10Score the exterior of the ham lightly.
11Score the exterior of the ham lightly.
12Score the exterior of the ham lightly.
13Prepare the honey mustard glaze by mixing 4 ounces of Dijon mustard with 8 ounces of honey.
14Prepare the honey mustard glaze by mixing 4 ounces of Dijon mustard with 8 ounces of honey.
15Prepare the honey mustard glaze by mixing 4 ounces of Dijon mustard with 8 ounces of honey.
16Add 0.5 teaspoon of ground clove and 1 teaspoon of ground cinnamon to the glaze and mix.
17Add 0.5 teaspoon of ground clove and 1 teaspoon of ground cinnamon to the glaze and mix.
18Add 0.5 teaspoon of ground clove and 1 teaspoon of ground cinnamon to the glaze and mix.
19Prepare the brown sugar mixture by combining 1.5 cups of light brown sugar with another 0.5 teaspoon of ground clove and 1 teaspoon of ground cinnamon.
20Prepare the brown sugar mixture by combining 1.5 cups of light brown sugar with another 0.5 teaspoon of ground clove and 1 teaspoon of ground cinnamon.
21Prepare the brown sugar mixture by combining 1.5 cups of light brown sugar with another 0.5 teaspoon of ground clove and 1 teaspoon of ground cinnamon.
22Mix the brown sugar and spices until well combined.
23Mix the brown sugar and spices until well combined.
24Mix the brown sugar and spices until well combined.
25Place the ham in a 6-quart slow cooker.
26Place the ham in a 6-quart slow cooker.
27Place the ham in a 6-quart slow cooker.
28Add the entire 12-ounce jar of cherries with their juice into the slow cooker.
29Add the entire 12-ounce jar of cherries with their juice into the slow cooker.
30Add the entire 12-ounce jar of cherries with their juice into the slow cooker.
31Add the juice from the 20-ounce can of sliced pineapples into the slow cooker.
32Add the juice from the 20-ounce can of sliced pineapples into the slow cooker.
33Add the juice from the 20-ounce can of sliced pineapples into the slow cooker.
34Pour the honey mustard glaze over the ham.
35Pour the honey mustard glaze over the ham.
36Pour the honey mustard glaze over the ham.
37Add the brown sugar mixture, coating and patting it onto the surface of the ham.
38Add the brown sugar mixture, coating and patting it onto the surface of the ham.
39Add the brown sugar mixture, coating and patting it onto the surface of the ham.
40Add the rest of the pineapple slices around the ham.
41Add the rest of the pineapple slices around the ham.
42Add the rest of the pineapple slices around the ham.
43Trim the top of the ham with kitchen shears if needed to ensure the lid fits properly.
44Trim the top of the ham with kitchen shears if needed to ensure the lid fits properly.
45Trim the top of the ham with kitchen shears if needed to ensure the lid fits properly.
46Add some extra brown sugar to coat any trimmed areas on top.
47Add some extra brown sugar to coat any trimmed areas on top.
48Add some extra brown sugar to coat any trimmed areas on top.
49Cover the slow cooker with the lid and cook on high for three hours, or on low for four to six hours, until the internal temperature reaches 140 degrees Fahrenheit for pre-cooked ham (165 degrees Fahrenheit for raw ham).
50Cover the slow cooker with the lid and cook on high for three hours, or on low for four to six hours, until the internal temperature reaches 140 degrees Fahrenheit for pre-cooked ham (165 degrees Fahrenheit for raw ham).
51Cover the slow cooker with the lid and cook on high for three hours, or on low for four to six hours, until the internal temperature reaches 140 degrees Fahrenheit for pre-cooked ham (165 degrees Fahrenheit for raw ham).
52After about two hours on high, baste the ham and insert a thermometer into the thickest part to check the temperature.
53After about two hours on high, baste the ham and insert a thermometer into the thickest part to check the temperature.
54After about two hours on high, baste the ham and insert a thermometer into the thickest part to check the temperature.
55Once the ham reaches 140 degrees Fahrenheit, remove it from the slow cooker and let it rest for 20 minutes.
56Once the ham reaches 140 degrees Fahrenheit, remove it from the slow cooker and let it rest for 20 minutes.
57Once the ham reaches 140 degrees Fahrenheit, remove it from the slow cooker and let it rest for 20 minutes.
58Slice the ham into thick slices.
59Slice the ham into thick slices.
60Slice the ham into thick slices.
61Place the sliced ham back into the slow cooker with the sweet juice, coat and baste it.
62Place the sliced ham back into the slow cooker with the sweet juice, coat and baste it.
63Place the sliced ham back into the slow cooker with the sweet juice, coat and baste it.
64Set the slow cooker to warm and keep the ham warm until ready to serve.
65Set the slow cooker to warm and keep the ham warm until ready to serve.
66Set the slow cooker to warm and keep the ham warm until ready to serve.
Ingredients
7.25 pounds pre-cooked smoked ham
7.25 pounds pre-cooked smoked ham
7.25 pounds pre-cooked smoked ham
4 ounces Dijon mustard
4 ounces Dijon mustard
4 ounces Dijon mustard
8 ounces honey
8 ounces honey
8 ounces honey
0.5 teaspoon ground clove
0.5 teaspoon ground clove
0.5 teaspoon ground clove
1 teaspoon ground cinnamon
1 teaspoon ground cinnamon
1 teaspoon ground cinnamon
1.5 cup light brown sugar
1.5 cup light brown sugar
1.5 cup light brown sugar
0.5 teaspoon ground clove
0.5 teaspoon ground clove
0.5 teaspoon ground clove
1 teaspoon ground cinnamon
1 teaspoon ground cinnamon
1 teaspoon ground cinnamon
20 ounces sliced pineapples in pineapple juice
20 ounces sliced pineapples in pineapple juice
20 ounces sliced pineapples in pineapple juice
12 ounces cherries with juice
12 ounces cherries with juice
12 ounces cherries with juice
Equipment
paper towelsslow cookerthermometerkitchen shears
Tips
Thaw ham completely and let it sit at room temperature for about an hour before cooking.
When scoring the ham, do not go too deep, just a light score on the exterior.
If using sliced pineapples in pineapple syrup, consider scaling back on the sugar and honey.
Trim the top of the ham if necessary to ensure the slow cooker lid fits.
The internal temperature for a pre-cooked smoked bone-in ham should reach 140 degrees Fahrenheit.
If working with a raw ham, the internal temperature should reach 165 degrees Fahrenheit.
Cook time may vary depending on your slow cooker.
For thick slices, do not slice ultra thin to prevent drying out.
After slicing, return the ham to the slow cooker with the sweet juice and set it to warm until ready to serve.