# Slow Cooker Pineapple Ham

A slow cooker pineapple ham recipe with a honey mustard glaze and brown sugar coating that balances the tender salty ham perfectly.

- Total time: 180 min
- Cuisine: American
- Category: Drink
- Language: en

## Ingredients

- 7.25 pounds pre-cooked smoked ham
- 4 ounces Dijon mustard
- 8 ounces honey
- 0.5 teaspoon ground clove
- 1 teaspoon ground cinnamon
- 1.5 cup light brown sugar
- 0.5 teaspoon ground clove
- 1 teaspoon ground cinnamon
- 20 ounces sliced pineapples in pineapple juice
- 12 ounces cherries with juice

## Instructions

1. Rinse the 7.25-pound pre-cooked smoked ham that has been completely thawed and sitting on the countertop for about an hour.
2. Dry the ham with paper towels, patting the exterior well.
3. Remove the tough skin from the top of the ham.
4. Score the exterior of the ham lightly.
5. Prepare the honey mustard glaze by mixing 4 ounces of Dijon mustard with 8 ounces of honey.
6. Add 0.5 teaspoon of ground clove and 1 teaspoon of ground cinnamon to the glaze and mix.
7. Prepare 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.
8. Mix the brown sugar and spices until well combined.
9. Place the ham in a 6-quart slow cooker.
10. Add the entire 12-ounce jar of cherries with their juice into the slow cooker.
11. Add the juice from the 20-ounce can of sliced pineapples into the slow cooker.
12. Pour the honey mustard glaze over the ham.
13. Add the brown sugar mixture, coating and patting it onto the surface of the ham.
14. Add the rest of the pineapple slices around the ham.
15. Trim the top of the ham with kitchen shears if needed to ensure the lid fits properly.
16. Add some extra brown sugar to coat any trimmed areas on top.
17. Cover 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).
18. After about two hours on high, baste the ham and insert a thermometer into the thickest part to check the temperature.
19. Once the ham reaches 140 degrees Fahrenheit, remove it from the slow cooker and let it rest for 20 minutes.
20. Slice the ham into thick slices.
21. Place the sliced ham back into the slow cooker with the sweet juice, coat and baste it.
22. Set the slow cooker to warm and keep the ham warm until ready to serve.

## Equipment

- paper towels
- slow cooker
- thermometer
- kitchen 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.

## Source

- Original video: https://youtu.be/QsUbpgf9gC0?si=B1q5cBJPytGOSyo7
- Recipe page: https://www.cliprecipe.com/recipe/a30d851e-dfe8-48e7-9b1f-f16309f87443
- Extracted: 2025-12-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt