Ingredients

The following ingredients have 4 Servings
  • Fully-cooked ham (approximately 7 to 8 pounds (*see Notes below))
  • 2 cups pineapple juice
  • 2 cups brown sugar
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons honey
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Instruction

  • Remove ham from the packaging and discard any flavoring packet. If using a bone-in ham, check the end of the bone for a plastic cap and, if present, discard.
  • Pour the pineapple juice in bottom of a large (6- to 9-quart), oval slow cooker.
  • In a medium bowl, mix the brown sugar, Dijon, balsamic vinegar, and honey into a paste. Spread brown sugar mixture all over ham and place, flat side down, in slow cooker.
  • Cover slow cooker with lid and set to LOW. Cook ham for 4 to 6 hours or until the meat is tender and the internal temperature reaches 140°F. If desired, flip and baste the ham halfway through cooking time and again about an hour before the ham is done.
  • Once ham is done, remove to a platter and tent with foil to keep warm and rest for 15 minutes. Skim any fat and strain the juices from the crock pot into a saucepan. Place the pot on the stove over medium heat and bring the juices to a simmer.
  • In a small bowl, use a fork to stir the cornstarch into the water to make a slurry. Slowly pour the slurry into the pot while whisking the ham juices. Allow the mixture to bubble and thicken for a minute or two, stirring occasionally. If you desire a thicker sauce, you may make and stir in a bit more cornstarch slurry.
  • Serve the ham warm, with the sauce on the side or spooned on top.