Slow Cooker Pineapple Ham with Honey Mustard Glaze

Name: Pineapple Ham Recipe | EASY Slow Cooker Ham Recipe | Simply Mama Cooks
Cook time: 3 h
Ingredients: 7.25 lb pre-cooked smoked bone-in ham, thawed, not pre-sliced; 115 g Dijon mustard; 225 g honey; 0.5 tsp ground cloves; 1 tsp ground cinnamon; 1.5 cups light brown sugar; 0.5 tsp ground cloves; 1 tsp ground cinnamon; 567 g pineapple slices in pineapple juice; 340 g cherries in juice

Source video by Simply Mamá Cooks on YouTube. This recipe was adapted with strict source-fidelity rules.

A pre-cooked, bone-in smoked ham of about 7.25 lb is rinsed, skinned and scored, then glazed with Dijon mustard and honey and coated in light brown sugar with cinnamon and cloves. It cooks in a 6 quart slow cooker with a 12 oz jar of cherries and a 20 oz can of pineapple slices in juice. Cook it on High for about 3 hours, or on Low for 4 to 6, until the thickest part reaches 140°F (60°C). The ham is rested, sliced thick and returned to the sweet juices to keep warm until serving.

Ingredients

Ham

7.25 lbpre-cooked smoked bone-in ham, thawed, not pre-sliced

Glaze

115 gDijon mustard
225 ghoney
0.5 tspground cloves
1 tspground cinnamon

Sugar coating

1.5 cupslight brown sugar
0.5 tspground cloves
1 tspground cinnamon

Fruit

567 gpineapple slices in pineapple juice
340 gcherries in juice

Method

Rinse the thawed ham well and pat the outside dry with paper towels. Remove the tough skin from the top, then score the surface lightly. Do not cut deep.
Make the glaze by mixing the Dijon mustard and honey. Stir in the ground cloves and cinnamon if you want a spiced ham.
In a separate bowl, mix the light brown sugar with the second measure of ground cloves and cinnamon.
Put the ham in a 6 quart (about 5.7 litre) slow cooker. If the lid will not fit, trim the top of the ham with kitchen shears before you add the glaze.
Add the whole jar of cherries with their juice, and the juice from the can of pineapple.
Pour the honey mustard glaze over the ham. Coat the surface with the brown sugar, patting it on rather than slathering it, and add extra sugar to any trimmed area. Lay the pineapple slices around and over the ham.
Put the lid on and cook on High for about 3 hours, or on Low for 4 to 6 hours. Baste the ham with the juices part-way through.
~180 min
Check the temperature in the thickest part of the ham with a thermometer. A pre-cooked smoked bone-in ham needs to reach 140°F (60°C). A raw ham needs to reach 165°F (74°C). Cooking time varies, so start checking early.
Lift the ham out and rest it for 20 minutes. Slice it thick so it does not dry out.
~20 min
Put the slices back into the juices left in the slow cooker, baste to coat, and switch to Warm until you are ready to serve.

Frequently asked

What temperature should the ham reach?

For a pre-cooked smoked bone-in ham, 140°F (60°C) in the thickest part. If you start with a raw ham, it needs to reach 165°F (74°C).

How long does it take on Low?

About 4 to 6 hours on Low, against about 3 hours on High. The presenter notes cooking time always varies, so use a thermometer rather than the clock.

Do I have to use the cloves and cinnamon?

No. The spices are optional, so leave them out or scale them back if you do not like a spiced ham.

What if my pineapple is in syrup rather than juice?

The presenter suggests scaling back the sugar and honey, because syrup will make the glaze sweeter.

What if the ham is too big for the lid?

Trim the top of the ham with kitchen shears so the lid fits. It is easier to do this before you add the glaze and sugar.

Extraction notes (transparency): The ham weight is spoken as '7.25' with the unit pounds implied; treated as 7.25 lb. Servings and prep time are not stated. Clove and cinnamon are optional per the presenter. The ham reached 140°F a little after 2 hours on High in her 6 quart cooker, so the 3 hours is an upper guide.