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Crockpot Spiral Ham with Brown Sugar Pineapple Glaze

Crockpot spiral ham cooks low and slow under a brown sugar pineapple glaze, then gets brushed with a thickened sauce. The ham stays tender while the glaze brings a sweet, tangy finish to each slice.
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Prep Time 10 minutes
Cook Time 4 hours
resting 10 minutes
Total Time 4 hours 20 minutes
Servings: 10 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the ham
  • 1 ham 5- to 6-pound, fully cooked, bone-in, spiral-cut
For the glaze
  • 1 cup pineapple juice
  • 1 cup light brown sugar packed
  • 2 tbsp Dijon mustard
  • 0.25 tsp ground cloves
  • 1 tbsp cornstarch
  • 1 tbsp water cold

Equipment

  • 1 6- to 7-quart oval slow cooker

Method
 

Prepare the ham
  1. Place the ham cut-side down in a 6- to 7-quart oval slow cooker.
Make and cook the glaze
  1. Whisk the pineapple juice, brown sugar, Dijon mustard, and ground cloves in a bowl until combined.
  2. Pour the glaze over the ham, cover, and cook on LOW for 3 to 4 hours or HIGH for 2 to 3 hours, until the ham reaches 140°F in the thickest part without touching the bone.
Finish the glaze
  1. Transfer the ham to a platter, tent loosely with foil, and let it rest for 10 minutes.
  2. Strain the slow-cooker liquid into a small saucepan and skim off the fat.
  3. Bring the liquid to a boil over medium-high heat.
  4. Whisk the cornstarch with the cold water.
  5. Whisk the slurry into the saucepan and boil for 1 minute, until thickened.
  6. Brush the glaze over the ham.
  7. Serve the remaining glaze alongside.

Notes

For the best texture, cook until the ham reaches 140°F and avoid overcooking. Refrigerate leftovers for 3 to 4 days; freezing is suitable. Use certified gluten-free Dijon mustard if needed for a gluten-free version.