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Slow Cooker Easter Ham with Pineapple Glaze

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A bone-in spiral-cut ham slow-cooked for 5 to 6 hours in a rich pineapple brown sugar glaze of crushed pineapple, Dijon, warm spices, and a splash of bourbon — emerging impossibly tender, deeply glazed, and uniformly moist from surface to center. Finished under the broiler until the glaze is caramelized and lacquered, garnished with pineapple rings and maraschino cherries, and served with the reduced pan sauce alongside. The Easter ham that becomes the Easter ham from now on.

  • Total Time: 5 hours 41 minutes
  • Yield: 10–12 servings 1x

Ingredients

Scale

The Ham

  • 1 bone-in spiral-cut ham, 6–8 lbs (2.7–3.6 kg)
  • 20–25 whole cloves

The Pineapple Glaze

  • 1 can (20 oz / 565g) crushed pineapple, undrained
  • ½ cup (120ml) pineapple juice
  • ½ cup (100g) packed dark brown sugar
  • 3 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp bourbon (optional)
  • ½ tsp ground ginger
  • ¼ tsp ground cinnamon
  • Pinch of ground cloves
  • Pinch of black pepper

For Presentation

 

  • 1 can (20 oz) pineapple rings
  • Maraschino cherries
  • Toothpicks
  • Fresh rosemary or thyme for the platter

Instructions

  • Score and stud the ham. Using a sharp knife, score the fat cap of the ham in a crosshatch diamond pattern — lines approximately 1 inch apart and ¼ inch deep. Press one whole clove into the center of each diamond.
  • Make the glaze. In a medium bowl, whisk together the crushed pineapple (with its juice), additional pineapple juice, brown sugar, Dijon mustard, apple cider vinegar, bourbon (if using), ginger, cinnamon, ground cloves, and black pepper until well combined.
  • Place the ham. Place the ham cut-side down in the slow cooker. Pour the pineapple glaze evenly over the ham, ensuring it flows between the spiral-cut slices. Lay 3 to 4 pineapple rings over the surface and secure with toothpicks.
  • Cook. Set the slow cooker to LOW and cook for 4 to 6 hours, until the ham reaches an internal temperature of 140°F (60°C) at the thickest point, not touching the bone. Baste with the glaze from the bottom of the insert 2 to 3 times during cooking.
  • Rest and prepare for broiling. Carefully transfer the ham to a large roasting pan or rimmed baking sheet. Allow to rest for 10 minutes while preheating the broiler and straining the pan drippings.
  • Strain the drippings. Pour the liquid from the slow cooker through a fine-mesh sieve into a small saucepan. Set aside for the pan sauce.
  • Glaze and broil. Brush the ham generously with the thickest portion of the sieved glaze. Place pineapple rings back on the surface, press maraschino cherries into the center of each ring, and secure with toothpicks. Slide under a preheated broiler at HIGH, 6 inches from the heat. Broil for 5 to 8 minutes, watching continuously, until the glaze is deeply caramelized, bubbling, and slightly charred at the diamond edges.
  • Make the pan sauce. Bring the strained drippings to a boil over medium-high heat. Reduce for 5 to 8 minutes until thickened. Add a splash of apple cider vinegar, taste, and adjust seasoning.
  • Rest and carve. Rest the ham for 15 minutes before carving. For a spiral-cut ham, run a knife along the bone to release all the pre-cut slices. Arrange on a warm platter with fresh herbs and serve with the warm pan sauce alongside.

Notes

  • Spiral-cut is the practical choice. Pre-sliced all the way through, a spiral-cut ham requires minimal carving effort and ensures the glaze penetrates every layer when poured between the slices. For a large family gathering, this is the most efficient presentation.
  • Cut-side down in the slow cooker. Place the flat, cut face of the ham facing down. This protects the cut surface and positions the scored, glazed fat cap on top.
  • Pour glaze between the slices. Do not just pour it over the top — work it between every spiral slice so the glaze penetrates throughout. This is the difference between a ham that is glazed only on the outside and one that has caramelized glaze in every bite.
  • 140°F is the target. The ham is already cooked — you are heating it through. 140°F at the thickest part ensures it is heated evenly and safely without overcooking.
  • The pan sauce is not optional for serving. The drippings are extraordinary — pineapple, brown sugar, bourbon, and ham juices all concentrated together. Reduced and served warm, it is one of the best accompaniments in the Easter dinner world.
  • Watch the broiler. Brown sugar and pineapple juice caramelize very fast under a hot broiler. Stand at the oven. Watch continuously. Five minutes is usually enough; eight is the maximum before the risk of burning becomes significant.
  • Save the bone. The ham bone produces one of the best soups of the year — split pea and ham, ham and white bean, or simply ham stock for seasoning everything else. Do not throw it away.
  • Author: Elle
  • Prep Time: 20 minutes
  • Cook Time: 5 hours (on LOW)
  • Category: Dinner, Holiday, Main Dish
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Dairy-Free, Gluten-Free

Find it online: https://slowcookerrecipes.us/slow-cooker-easter-ham-with-pineapple-glaze/