Ingredients
Scale
- 1 spiral-cut ham, pre-cooked (bone-in or boneless, either works)
- 3½ cups brown sugar, divided
- ½ cup raw natural honey
- 1 (20 oz) can pineapple tidbits or chunks, undrained
- 1 pinch dried chili flakes
- 1 tbsp ground ginger
Instructions
- Cover the bottom of a large slow cooker (6-quart or larger) with 2 cups of the brown sugar.
- Place the ham on top of the brown sugar and gently open the slices slightly with your hands.
- Evenly pour the honey over the ham.
- Add the pineapple (with its juice) around the sides, with some on top.
- Cover and cook on low for 3½ to 4 hours.
- In a small bowl, combine the remaining 1½ cups brown sugar, dried chili flakes, and ground ginger. Sprinkle the mixture over the ham during the last 30 minutes of cooking.
Notes
- Use a 6-quart or larger slow cooker, and choose a ham that fits with the lid fully closed.
- Don’t drain the pineapple. The juice keeps the ham moist and adds flavor.
- Add the brown sugar, ginger, and chili flake mixture only in the last 30 minutes so it forms a glaze instead of dissolving.
- Spoon the juices from the bottom of the crock over the ham right before serving.
- The chili flakes add gentle warmth, not real heat. Leave them out if you prefer.