When my husband requested baked ham for our Christmas in August celebration, I knew I wanted to make a tasty version for him, but since I had a huge dinner to make on my own, I wanted to make it as easy as possible. So, as it often does, my Crock-Pot came to the rescue!
You are going to love this brown sugar and pineapple crusted ham. It’s so tender it just falls apart and the best thing- just throw it in the Crock-Pot for six hours and forget about it!
Also check out my newest ham recipe: Crock-Pot Blackberry Glazed Ham.
I created these delicious Leftover Holiday Ham Baked Sliders with my leftovers from Christmas dinner including this Crock-Pot Ham, mashed potatoes, and cranberry sauce.
Crock-Pot Brown Sugar Pineapple Ham
Ingredients
- 1 Ham pre-cooked, spiral cut {can use bone in or boneless}
- 3 cups brown sugar
- 1 20 oz can pineapple tidbits or chunks undrained
Instructions
- Cover the bottom of the Crockpot with brown sugar.
- Place ham on top of the brown sugar and add the pineapple tidbits with the juice.
- Sprinkle ham with remaining brown sugar.
- Cover and cook on low for 4-6 hours.
For The Love of Food Blog
This is going to be a recipe I use for many holidays to come.
These comments amaze me. Are some people just that darn stupid that they don't know how to follow directions. This looks and I am sure it taste wonderful also. Yes I have made ham in a crockpot and they turn out delicious.
Amen!
Thats not very nice.. guess no one ever had any patience with you when you were learning how to do something? Love and patience is more helpful than any criticism could ever be.
I don't think I want to eat anything that these people cook that follow the simple directions. I tried fried cornbread today from a recipe and turned out great except next time,I'll add more sugar
SUPER amazing meal! VERY easy! It tasted GREAT! It turned out super moist, super tender, WHOLE family loved it! I had a normal meijers pre-cooked half, 3.85lbs at the low on 6 hours. PERFECT! It wasn't sliced, but it turned out amazing and I was impressed! All of it was eaten. 🙂 Many compliments and happy tummy's!
Was your ham presliced? If not, did you lay your ham face down like she has in her picture? If it was not presliced did the flavors get into all of the ham?
This is how I've made my hams for years. It's a great, simple recipe and you just can't mess it up. For those that don't understand smoked, pre-cooked, or anything else about hams, just ask your meat market manager to explain them to you.
Generally I cook for one and own a small crock-pot. I'd love to try this recipe. Suggestions?
Ham freezes amazingly well. I always freeze our leftovers in portions I can use for soups. That's always an option if you find a great deal on a bigger crock pot!
Cut ham in half ,share with someone.
Thanks! Don't know why I didn't think of that!
I use 3-section "meal containers" with covers and freeze any leftovers…perfect for reheating when you're not in the mood to cook, or for filling the freezer…"cook once and done"…LOL…also cube any leftover ham and add to mac 'n cheese casseroles, macaroni salads, potato salads, soups, etc. etc….the possibilities are endless!!!
I have been doing my hams like this for years. I just haven't tried it in the crock Pot but have done so in the oven. I have used both regular and pre-cooked hams, sliced and unsliced. If you want a little bit of spice added to it my mother use to use …brown sugar, pineapple rings( 4 – 8 depending on ham size) , stud the pineapple rings with 3 – 4 whole cloves per ring and for a little added taste and color a maraschino cherrie in the center of the pineapple rings. bake this way about 4 hours or more or if you like you can us a crock pot as with the other recipe.
Do you put additional water in the crock pot?
No extra water needed. The ham juices and pineapple juice make it tender and juicy.
How about I explain a bit about ham… Ham starts out as pork. Technically, it comes from the leg/thigh but people make ham from other parts of the pork too… I make my own from the loin (think: unsliced pork chop). To turn pork into ham, it must be cured and oftentimes smoked. When I make it, I cure my loin twice, once in a wet cure which is basically salt, sugar, hot sauce and water. It sits in the wet cure for 48 hours. Then I remove it, dry it, and coat it in salt and pepper. I put it back in the fridge for at least 72 hours. I then take it out to my smoker and smoke it with applewood for 2-4 hours. By then, it's fully cooked. There is an art to curing and everyone does it different but those are the basics.
Thank you, Nicole for such an easy recipe. I'm not brave enough to risk ruining food so no one will eat it, money is just too tight.
Thank you also for all the patience & kindness many of you give to those of us who have "stupid" questions. We are just wanting to learn things we dont know from those of you who have knowledge & experience. Many of have no one else to ask outside of blogs like these. Thank you again. 🙂
So glad you like this recipe! No one has stupid questions. I am so grateful everyone is loving my recipes!
The only stupid questions are the ones left unasked…..
There is no such thing as stupid questions. If you don't ask, you don't learn anything. Some people who have cooked for years just don't have patience for the ones who are just learning and trying to understand. Ignore the remarks, too much negativity is what is wrong in this world. Wish more people could be positive and just be helpful~
The word stupid should never be used. There are no stupid questions.
Yes, there are! There are many, but the worst was "can I use a frozen ham?" – Of course you have to thaw it, GOOD GRIEF
no that wasn't a stupid question, she just wanted to know if she could put it in the crock pot without thawing it. Quit making fun of people!
I crock lots of frozen meats – why is that a stupid question??? I make pot roast with carrots and potatoes with a frozen roast – frozen chicken breast for lot of different meals (just cook a lil longer)
I'm new to cooking with a crock pot so saying that I bought a ham that was too big for my crock pot so the lid doesn't close… will the ham still cook liked it's supposed to if the lid doesn't close all the way?
You could cut off the end and stuff it down one side OR slice the top off and fry for breakfast or sandwiches?
I did the same thing! The only ham available was a large, shank cut that was too big for the crock pot. I had my heart set on this recipe, and didn't want to chop up the ham to make it fit, so I tried cooking it with foil wrapped tightly around the top of the slow cooker. Big mistake! Under those conditions, it did not generate enough moisture for the slow cooker method. Eventually I cut it in half to fit with the lid on all the way. From that time on, the ham cooked the way it was supposed to but the end result was tough and overcooked. Lesson learned! Make sure the lid fits correctly!
Ham in pictures seems to be placed in crockpot cut side down, but a good portion of the ham is not submerged in the pineapple juice, so I'm guessing that during the cooking process, the exposed portion of the ham will absorb the juice, and remain moist and juicy, and NOT end up dry and tough. Just wanted to make sure I was understanding this correctly, due to the fact that I didn't see any other comment in reference to this. Thanks.
Yes, quite a few have asked about it being dry. It is juicy and tender. The Crock-Pot seals in the moisture.
I put cloves in ham and use the brown sugar and pineapple rings. I also add marachino cherries to ham and add a little of the cherry juice to the ham.
Growing up my grandmother did this too, she also took some of the drippings (juice)and thickened to use as extra sauce on the ham.
Can one use Gammon instead of ham?
I don't see why not!
My mother cooked ham like this and I have for over 50+ years there nothing new about this recipe except she's using a Crock-Pot instead of an oven and most people also add maraschino cherries and some cloves
I love this idea! i'm a little nervous about the ham being dried out, though. maybe someone else asked this question, ? I really like a very juicy ham 🙂 thanks!
It is perfectly juicy. The Crock-Pot seals in the moisture and it is not dry at all.
Can you do this in a pressure cooker? If so, do you know cook time? Thanks!
Yes, I am sure you can! I have not used a pressure cooker personally but I Googled some info and most say anywhere between 15min- 1 hr then put under the broiler to crisp the skin.
Thanks!! That's interesting. When you make it in the crock pot, foes does it have crispy skin?
The Dolce looks amazing too…what coffee maker do you use?
The Dolce coffee is bagged ground coffee by Starbucks. My favorite! And I use the Ninja Coffee Maker. You can check it out here: https://www.4theloveoffoodblog.com/2015/12/ninja-coffee-bar-and-love-you-latte.html
This sounds delicious, but 3c. of sugar seems like an awful lot. Has anyone else used less, and if so, how much? I do plan on trying it!
Does it matter if i bought a half ham?
Nope. Half a ham is usually still around 6lbs. Works perfectly.
You can adjust the amount of brown sugar according to the size of your ham. In a bowl mix about a cup of brown sugar, pineapple juice from a can of pineapple rings, ground cloves (about 1tsp or so according to your taste preference), and Kentucky Bourbon. Secure pineapple rings to ham and brush the glaze all over the ham and bake accordingly. Easy and delicious.
Should the crockpot be set on High or Low?
Her recipe says, to cook on low for 6 hours. I am glowing to try this too!
I mean GOING, not glowing. Lol!
Can't wait to try this for Thanksgiving. The hams we have seen are around six pounds. Would this work or would we need to cut ham in half? In the pictures there seems to be room for more ham. Would too much juice be created for a six quart crock pot? Would we need to double other ingredients for a six pound ham?
I remade this last night and used a 7lb ham with the exact same ingredients. It was perfect.
Any suggestions on what to use the left over juice/brown sugar mixture for? Seems a shame to waste it.
Some have said they use it as a glaze or gravy. I serve the pineapples with my ham and pour a lot of the juice on top.
Would this work well in an electric roaster oven?
I am not sure. I would recommend crockpot or oven.
My crockpot isn't large enough for my ham. If I were to use tse the oven, what temperature should I use and for how long per pound?