Pineapple Ham Recipe

Ingredients

• 7.25 lb Pre-Cooked Smoked Ham (bone‑in, fully thawed; skin removed and lightly scored)
• 4 oz Dijon Mustard (country‑style; yellow mustard can be used as a substitute)
• 8 oz Honey (liquid sweetener for glaze)
• 1 tsp Ground Clove (divided between glaze and brown‑sugar mixture)
• 2 tsp Ground Cinnamon (divided between glaze and brown‑sugar mixture)
• 2 cup Light Brown Sugar (packed lightly; extra used for coating the top)
• 20 oz Pineapple Slices in Juice (canned; use both juice and slices)
• 12 oz Maraschino Cherries (jarred; use both cherries and their juice)

Instructions

1. Prepare the Ham

   Rinse the thawed ham under cold water, pat dry with paper towels, remove the tough skin, and lightly score the surface in a crosshatch pattern without cutting too deep.

   Time: PT5M

2. Make the Mustard‑Honey Glaze

   In a mixing bowl combine the Dijon mustard and honey. Stir until smooth.

   Time: PT2M

3. Add Spices to the Glaze

   Add ½ tsp ground clove and 1 tsp ground cinnamon to the glaze and mix well.

   Time: PT1M

4. Prepare the Brown‑Sugar Spice Mix

   In a separate bowl combine 2 cups light brown sugar with the remaining ½ tsp ground clove and 1 tsp ground cinnamon. Mix until evenly distributed.

   Time: PT2M

5. Reserve Fruit Juices

   Open the canned pineapple slices and the jar of maraschino cherries. Pour the pineapple juice and cherry juice into a measuring cup; set the juices aside and keep the fruit pieces.

   Time: PT2M

6. Assemble in the Slow Cooker

   Place the ham in the 6‑quart slow cooker. Pour the reserved cherry and pineapple juices over the ham, then drizzle the mustard‑honey glaze, spreading it evenly. Pat the brown‑sugar spice mix onto the surface, covering the entire exterior. Add the pineapple slices on top, and if needed, trim the top of the ham with kitchen shears so the lid fits comfortably.

   Time: PT5M

7. Cook the Ham

   Cover the slow cooker and set it to HIGH for 3 hours. (If using LOW, cook 4‑6 hours.)

   Time: PT3H

8. Check Internal Temperature

   Insert a meat thermometer into the thickest part of the ham; it should read 140°F for a pre‑cooked smoked ham.

   Time: PT5M

9. Rest the Ham

   Remove the ham from the slow cooker, place on a cutting board, and let it rest for 20 minutes before slicing.

   Time: PT20M

10. Slice and Keep Warm

    Slice the ham into thick pieces, return the slices to the slow cooker, coat them with the remaining sweet juices, and set the cooker to the “Warm” setting until ready to serve.

    Time: PT5M

Nutrition Facts

Calories

600

Protein

30g

Carbohydrates

45g

Fat

25g

Fiber

1g