This is the one that looks just like your photo — a spiral ham sitting in its own juices, glossy brown sugar glaze dripping between the slices, caramelized pineapple rings perched on top. It’s a holiday classic because the slow cooker does all the work: about 5 minutes of prep, then 4 hours hands-off for a tender, juicy ham.
I’m giving you the full version that balances sweet and tangy (pineapple + brown sugar + a little Dijon and ginger), plus the tricks that keep spiral ham from drying out.
Why it works
- Spiral-cut ham is already fully cooked, so you’re just warming it to 140°F and infusing flavor.
- Pineapple juice is saved for the glaze at the end — if you dump it all in at the start the flavor cooks away.
- A quick stovetop glaze with cornstarch thickens the pan juices so it clings instead of running off.
Ingredients (for a 5–6 lb ham, serves 10–12)
From the most reliable slow-cooker version:
- 1 (5 lb) boneless or bone-in spiral-cut ham, fully cooked
- 1 (20 ounce) can sliced pineapple in 100% juice — do not discard juice
- 1¼ cup light brown sugar, divided
- 1 Tbsp Dijon mustard
- ⅛ tsp ground ginger
- 1½ Tbsp cornstarch
- 3 Tbsp butter
Optional boosters that work great:
- ½ tsp allspice or ¼ tsp ground cloves for warmth
- ½ cup apple cider poured over the ham instead of extra pineapple juice
Equipment
- 6-quart oval slow cooker (a 5-lb ham fits perfectly; trim if needed)
- Instant-read thermometer
- Small saucepan and whisk
Step-by-step
1. Build the base
Pat the ham dry with paper towels — this helps the sugar stick. Sprinkle ½ cup of the brown sugar in the bottom of the slow cooker. Lay 4–5 pineapple rings over the sugar. This keeps the ham from sticking and starts the caramel layer.
2. Load the ham
Place the ham flat-side down (or cut-side down for spiral) on the pineapple. Tuck the remaining pineapple rings between the slices and around the sides. Sprinkle ¼ cup more brown sugar over the top and into the cracks.
3. First slow cook
Pour ¼ cup of the reserved pineapple juice over the ham — save the rest (about ¾ cup) for glaze. Cover and cook on LOW 2½ to 4 hours, until the internal temp hits 130°F. Rule of thumb for bone-in: 20–25 minutes per pound on low.
4. Make the glaze
While the ham finishes its first stage, ladle juices from the crock into a measuring cup and add the remaining pineapple juice until you have 1½ cups total liquid. In a saucepan:
- Whisk cornstarch with a few tablespoons of that liquid to make a slurry
- Add the rest of the liquid, ½ cup brown sugar, Dijon, and ginger
- Bring to a boil, stirring often, about 5 minutes until thickened
- Stir in butter until melted
5. Glaze and finish
Spoon half the hot glaze all over the ham, getting deep between slices. Cover and cook another 30 minutes, until the ham reaches 140°F.
6. Rest and serve
Transfer to a platter, let rest 5–10 minutes so juices settle. Drizzle with the remaining warm glaze. Those pineapple rings on top will be lightly caramelized just like your photo.
Pro tips
- Don’t broil a spiral ham — it dries out fast. The glaze gives you all the shine you need.
- Use a ladle to get glaze into every nook; that’s where the flavor lives.
- If your ham is too tall, trim a little off the bottom so the lid closes fully.
- Check temp, not time. Start glaze at 130°F, finish at 140°F no matter the size.
Variations
- Preserves version: swap the canned slices for ½ cup pineapple preserves + ½ cup brown sugar + 1½ cup apple cider, brush on before cooking. Great if you like a thicker, jammy glaze.
- Honey-mustard: add 1–2 Tbsp honey to the glaze.
- No Dijon? Use yellow or stone-ground mustard.
- Fresh pineapple: works for the rings, but you’ll still need canned juice for the glaze.
Storage & leftovers
- Fridge: airtight container up to 4 days. Keep extra glaze for sandwiches.
- Reheat: 325°F oven covered with a splash of juices, or microwave slices with glaze.
- Freeze: wrap slices tightly, up to 2 months.
Serve it with scalloped potatoes, green beans, or mac and cheese — the sweet-salty juices make the best sauce for everything on the plate.
Want me to scale this for an 8–10 lb bone-in ham, or turn it into a printable recipe card?