Ingredients

Fully-cooked ham, approximately 7 to 8 pounds (*see Notes below)

2 cups pineapple juice

2 cups brown sugar

1 1/2 tablespoons Dijon mustard

1 1/2 tablespoons balsamic vinegar

1 1/2 tablespoons honey

2 tablespoons cornstarch

2 tablespoons water

Instructions

1. Remove ham from the packaging and discard any flavoring packet. If using a bone-in
ham, check the end of the bone for a plastic cap and, if present, discard.
2. Pour the pineapple juice in bottom of a large (6.5- to 8-quart), oval slow cooker.
3. In a medium bowl, mix the brown sugar, Dijon, balsamic vinegar, and honey into a paste.
Spread brown sugar mixture all over ham and place, flat side down, in slow cooker.
4. Cover slow cooker with lid and set to low. Cook ham for 4 to 6 hours or until the meat is
tender and the internal temperature reaches 140°F. If desired, flip and baste the ham
halfway through cooking time and again about an hour before ham is done.
5. Once ham is done, remove to a platter and tent with foil to keep warm. Skim any
6. Serve the ham warm, with the sauce on the side or drizzled on top. If you prefer an
oven-cooked ham effect, you may also glaze the entire ham with thickened sauce and
pop it under the broiler for about 5 minutes (watch it closely!) before serving.

EQUIPMENT NEEDED

● 6-quart or larger Slow Cooker (this model is my favorite!)

Notes
Notes

● You may use a bone-in ham (recommended) or boneless, whole or spiral cut, cured or
uncured, smoked or not, shank, butt, or shoulder.
● To determine number of servings, estimate approximately 1/2 pound of boneless ham
per person and 3/4 pound of bone-in ham per person.
● A ham that's less than 7 or 8 pounds will probably reach 140° sooner than 4 to 6 hours.
The ham is already cooked, so all you are doing is heating it through to a safe
temperature and allowing it to absorb the flavors of the glaze. For example, a small
3-pound ham will probably be done in 2 1/2 to 3 hours. Overcooking will lead to a tough,
dry ham, even in the crock pot! You may also want to halve the other recipe ingredients
if cooking a ham that's smaller than 4 pounds.
● Try to ensure that your ham is going to fit in your crock pot before buying it. However, if
your ham is particularly large or of a shape that will not allow the lid of the slow cooker to
properly close, trim off a chunk of ham to make it fit. As a last resort, you may cover the
slow cooker with a tightly-sealed, triple layer of heavy duty foil instead. Beware of hot
steam when you remove the foil!

● You may use a bone-in ham (recommended) or boneless, whole or spiral cut, cured or
uncured, smoked or not, shank, butt, or shoulder.
● To determine number of servings, estimate approximately 1/2 pound of boneless ham
per person and 3/4 pound of bone-in ham per person.
● A ham that's less than 7 or 8 pounds will probably reach 140° sooner than 4 to 6 hours.
The ham is already cooked, so all you are doing is heating it through to a safe
temperature and allowing it to absorb the flavors of the glaze. For