Crockpot Ham
A tender, slow-cooked ham glazed with a sweet and savory mixture of pineapple juice, honey, and balsamic vinegar.
Equipment
- Slow Cooker
- Saucepan
Ingredients
- 2 cups Pineapple Juice
- 1 fully-cooked ham approximately 7 to 8 pounds
- 1.5 tablespoons Honey
- 1.5 tablespoons Balsamic Vinegar
- 1.5 tablespoons Dijon Mustard
- 2 cups Brown Sugar
- 2 tablespoons Water
- 2 tablespoons Cornstarch
Instructions
- Layer sliced onions at the bottom of your slow cooker.
- Unwrap the fully-cooked ham and discard any flavoring packets.
- Check for and remove any plastic caps surrounding the bone.
- Pour pineapple juice into the slow cooker.
- In a mixing bowl, combine brown sugar, Dijon mustard, balsamic vinegar, and honey. Mix well to form a thick paste.
- Coat the entire surface of the ham with the glaze.
- Place the ham flat-side down into the slow cooker.
- Secure the lid and set the heat to LOW. Cook for 4-6 hours until the internal temperature reaches 140°F.
- Baste the ham halfway through cooking and again about an hour before it's finished.
- Transfer the ham to a serving platter and let it rest for 15 minutes.
- Skim excess fat from the cooking juices and strain into a saucepan. Bring to a simmer.
- Mix cornstarch with water to create a slurry, then whisk into the simmering juices until thickened.
- Serve the ham warm, topped with the thickened glaze or on the side.
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Notes
Store leftovers in the refrigerator for up to five days. For longer storage, wrap and freeze for up to three months.