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Golden glossy ham with pineapple rings placed on top, three pieces sliced from ham.
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Crock Pot Ham

This Crock Pot Ham is juicy, tender, and full of flavour thanks to a simple pineapple glaze. An easy, set-and-forget main dish perfect for Christmas, Easter, or feeding a crowd.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Dinner, Sauce
Cuisine: Western, American, Australian, New Zealand
Keyword: Crock Pot Ham, How to cook a ham in crock pot, Slow Cooker Ham
Servings: 10 serves
Calories: 507kcal
Author: Stacey

Ingredients

  • 1 fully cooked ham 4–6 lbs (bone-in or boneless)
  • 1 cup pineapple juice
  • ½ cup brown sugar
  • 2 Tablespoons maple syrup
  • 1 Tablespoon Dijon mustard
  • ¼ teaspoon cinnamon

Optional

  • pineapple rings for serving

Instructions

  • Prepare the slow cooker
    Pour the pineapple juice into the bottom of the Crock Pot.
  • Make the glaze
    In a small bowl, mix together the brown sugar, maple syrup (or honey), cinnamon and Dijon mustard.
  • Add the ham
    Place the ham into the slow cooker, cut side down.
  • Coat with glaze
    Spread the glaze all over the ham.
  • Cook
    Cover and cook on LOW for 4–6 hours, depending on ham size.
    (Ham is pre-cooked — the goal is gentle heating + flavour.)
  • Rest + serve
    Lift the ham out carefully and let it rest for 10 minutes before slicing.
    Spoon some of the warm pineapple cooking juices over the top.
  • Optional : Thicken the glaze
    Pour the liquids from the bottom of the slow cooker into a saucepan. Simmer/ boil on the stovetop until the juices become a thick sticky glaze to serve with your ham.

Notes

  • To make a great glazed ham, be sure you remove the tough skin of the hame to reveal the fat layer underneath before cooking, I demonstrate how to do this in my 3 Ingredient Ham Glaze Recipe .
  • Use LOW heat — cooking ham on HIGH tends to dry it out.
  • Bone-in hams often look more impressive and slice beautifully.
  • For extra caramelisation, place the cooked ham under the grill/broiler for 3–5 minutes with extra glaze.
  • Save the leftover cooking juices — they make excellent gravy or can be used to moisten leftover ham in sandwiches.
  • Leftover ham freezes well or can be used in egg bakes, ham risotto, ham pot pie, or quiches.
  • Fully cooked ham — This recipe works with bone-in or boneless ham, 4–6 lb (2–3 kg). Smoked or unsmoked both work.
    • Most hams sold in grocery stores are already fully cooked, even if they don’t look it. They’re usually labelled as “cooked ham,” “ready-to-eat ham,” “champagne ham,” "Spiral cut ham" or “bone-in leg ham.” These hams simply need gentle reheating, which makes them perfect for slow cooking. A raw ham (sometimes called a fresh ham) is much less common and must be cooked all the way through like pork roast. If you’re unsure, check the packaging — cooked hams will always say ready to eat or fully cooked, while raw hams will have clear cooking instructions and a safe internal temperature listed.
  • Pineapple juice — Helps keep the ham moist and adds natural sweetness. Apple juice also works.
  • Brown sugar — Adds caramel notes; swap for coconut sugar if preferred.
  • Maple syrup — Honey also works.
  • Dijon mustard — Adds mild tang; wholegrain mustard is also fine.
  • Cinnamon — Enhances the sweetness without tasting like dessert.
  • Optional pineapple rings — Brush with glaze and serve on the side for a classic presentation.

Nutrition

Serving: 1serve | Calories: 507kcal | Carbohydrates: 17g | Protein: 39g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 112mg | Sodium: 2174mg | Potassium: 576mg | Fiber: 0.1g | Sugar: 15g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg