Slow Cooker Maple Ham

I can sum up this post simply by saying I’ll never make ham another way again. In the past, I’ve always baked it in the oven according to package directions, occasionally using the sugary glaze that comes with the ham and sometimes not. This time I decided to use a recipe I saw on a Year of Crockpotting. It was fantastic. Really fantastic. The ham was more flavorful than any ham I’ve ever made before and the flavors were so perfect – maple, brown sugar and pineapple. Delicious – not to mention super simple. The only change I will make next time is to significantly reduce the amount of time in the slow cooker. My ham was slightly overdone after cooking for 7 hours and next time I’ll only cook it for 4-5 hours on low. Regardless, it was phenomenal and got rave reviews from the fam – definitely my new go-to way to make me some ham.

Slow Cooker Maple Ham

What To ServeTender biscuits like these Buttermilk Biscuits or Cream Biscuits
Homemade Baked Tater Tots
Classic Deviled Eggs

Slow Cooker Maple Brown Sugar Ham

Slow Cooker Maple Brown Sugar Ham

If you think your slow cooker may cook on the hot side, reduce the cooking time as needed.


  • 7-8 pound spiral-cut ham (bone-in or boneless)
  • 1 cup dark brown sugar
  • 1/2 cup pure maple syrup
  • 2 cups pineapple juice


  1. Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice.
  2. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.

Recipe Source: adapted from Year of Crockpotting

240 Responses to Slow Cooker Maple Brown Sugar Ham

  1. Anonymous says:

    Very good recipe and great way to make ham. I used a 10 pound spiral cut and cooked it for 4 hours on low. That was more than enough time. If you can’t fit your ham in the crock pot, put a piece of foil over the ham to prevent condensation, and then use a large piece of foil to cover the top of the crock pot and seal it all around. It works well, and you don’t have to tend to the ham at all. I basted it when it was done, and it came out juicy and delicious. It was much moister than making in the oven.

  2. Ham and Recipes says:

    Fascinating! I’ve never cooked a ham in a slow cooker, but I will definitely be trying this recipe. The easiest Ham ever!

  3. Anonymous says:

    Potentially silly question: can I use a butt portion ham instead of spiral cut, which is considerably more expensive?


  4. Shirley says:

    I’ll definitely try this. Sounds as delicious as it is easy.

  5. Krystal says:

    this type of ham is my husband’s favorite (it’s the brown sugar that gets him) but in a crock pot? I have never heard, but thanksgiving will be much easier this year when I make this! 🙂

  6. Heidi says:

    I enjoy a year of crockpotting too. This is so yummy looking. I love ham! Please stop by an pick up an award I left you.

  7. cindy says:

    Thanks for a great blog! I love ham and am always looking for new ways to cook it. I featured your Buttermilk Waffles on my blog today, they are delish!

  8. Frieda says:

    Thanks, Melanie! I did a spiral cut ham w/glaze for Easter in the oven with my enameled cast iron pot w/lid…followed the instructions exactly, and it was dried out! I will definitely try your way next time!

  9. teresa says:

    Oh this looks like heaven! Ham is probably my favorite, especially when prepared in a sweet glaze like this!

  10. Erin says:

    mmmm, this sounds divine, Melanie. Jed will LOVE it, I’m sure. I’ll have to give it a try. yum yum!

  11. Abby says:

    I love sugar ham, but we only eat it at Thanksgiving and Christmas! We gotta try it more often. Anything in the slow cooker is THE way to go.

  12. Melanie says:

    Shirley – I love hearing when people try a recipe. I’m glad you liked this! Thanks for letting me know.

  13. Jessie says:

    I love your blog. I don’t believe I have ever commented before but I really enjoy looking at all the yummy things you are making. I have always cooked my hams in the crockpot never with maple syrup or brown sugar. That looks so yummy and I and going to try it the next time I cook a ham. Thanks for sharing your recipes. Jessie

  14. Melanie says:

    Anonymous – I’ve never used anything other than a spiral cut but I’m sure another cut of ham would work just fine. Let me know if you try it!

  15. Hornsfan says:

    this sounds too easy to be true! can’t wait to try this.

  16. Bunny says:

    You have convinced me!! I’ve thought about doing a ham in the crockpot but never did it, now I will!!!

  17. Melanie says:

    Queen B. – you are awesome. I love to get your comments. You are so nice and I’m glad you liked the chicken noodle soup (hope your son is feeling better!).

  18. Melanie says:

    Anonymous – thanks for the tip on foil. I’ve tried doing it that way before and I lost a lot of heat out of my crockpot so maybe I need to seal it all the way around better. Glad you liked this recipe!

  19. Shirley says:

    I made this yesterday and it was delicious. I cut the cooking time like you suggested and it came out perfect. Everyone loved it.

  20. Andrea says:

    I’ll definitely try this. Sounds as delicious as it is easy.

  21. Amy and David Ziehl says:

    This is the best ham that both David and I have ever had! One word can describe this ham– AMAZING!

  22. Michelle says:

    I’ve seen several recipes for cooking your ham in a crockpot but never actually heard from anyone that had personally tried it. So thank you for the recommendation. I’m going to try that last time. Like you, I usually bake mine (the Costco spiral sliced ham) and while it turns out pretty well, it seems to easily dry out. Looks like this one is very moist and flavorful.
    Thanks for posting!

  23. Lauren says:

    Mmm, mmm! Looks delicious!

  24. grace says:

    and here i thought a mustard-crusted ham was the way to go. frankly, you don’t have to say anything else to convince me that i’m in the wrong. brown sugar and maple syrup? that’s pancake heaven, so why shouldn’t it work for ham? and i know pineapple works wonderfully with it. great, great recipe, melanie!

  25. Queen B. says:


  26. Christine Medifast says:

    I love my slow cooker for such a meal. Cooking hams in my slow cooker is my favorite thing to do. It usually takes a few hours since I cook it on very low. I have yet to make a bad ham in my slow cooker and will keep on doing it for many years to come.

    Your hame sounds so delicious. Going to have to try it out myself and over eat a slight amount.

    Thanks for sharing it,

    Christine M.

  27. Anonymous says:

    just wondering what people have served this with???

  28. Melanie says:

    Anonymous – I served this with cheesy potatoes and fresh vegetables and rolls but you could serve it with rice or any other type of grain/starch.

  29. pipedi says:

    Hi, Melanie,

    I’ve had your post in mind ever since you published it, and my DH just picked up a spiral ham from Costco. My question is: he hates pineapple. What do you recommend I use? Orange juice? 7-up? Water? I’m just not intuitive about this kind of thing, and don’t want to wreck the ham.

    Thanks in advance!

  30. Melanie says:

    pipedi – well my gut feeling is to tell you to use pineapple anyway because it mainly acts as a sweetener and creates a delicious glaze with the maple syrup, but if he really hates pineapple, I would probably use orange juice or apple juice. Let me know how it turns out!

  31. pipedi says:

    Thanks so much for the quick reply. I’m going to make it Sunday. Maybe I’ll “sneak” it in and it will be our secret 😉

    Thanks again for your great blog. I so enjoy your writing, even aside from the terrific recipes!


  32. Melanie says:

    Diane – I’ll be holding my breath wondering if you got past the pineapple-hater or if you decided to substitute something. Let me know how it goes!

  33. Anonymous says:

    My first visit to your blog – wonderful sounding recipies. I will say I started cooking spiral hams in crockpot about 3-4 yrs ago for the ease and to free up the oven, after the first time my hub won’t have them any other way – he loves the “candied” effect on the meat nearest the wall of the pot! I plan to try several of your sweets for Christmas.

  34. Melanie says:

    Nanci – oooh, I LOVE to know about adaptations that work as well as the original. Thanks for the tip!

  35. Nanci & Steve says:

    I planned on making this yesterday for Sunday dinner, but I realized on Sunday morning I didn’t have any pineapple in my pantry for the juice. I substituted apple juice, and it was delicious. My husband actually liked it better than last time when I made it with pineapple.

  36. Melanie says:

    Hi Allison – I always have to do the tin foil thing on top, too, but it seems to work fine. I’m very glad you liked this ham. Thanks for letting me know!

  37. Allison says:

    Tried this the other night, and it was amazing!! I had to do the tin foil top as my ham was tall, and it worked great. Definitely will make ham this way every time! Thank you!

  38. Ben and Janae says:

    My mother in law is in town watching my niece and two nephews while their parents are out of town. As an attempt to make the day easier for my mother in law, I offered to make Sunday dinner. I’ve never cooked a ham before in my life and decided I’d try it. I put it in the crock pot in the morning and my husband asked if I got the recipe from “that one lady’s blog online”. I told him I had and he said “Oh good then it should turn out great!” Long story short…it was a hit!!! My niece and nephews (Ages 10, 8, and 5) absolutely LOVED the ham and had fourths and fifths all while saying it was the best meat they’d ever had in their life! I even caught the 8 year old snitching some more ham after dinner was over and we were cleaning up. SO…THANK YOU for the wonderful recipe!!! It will forever be our “go-to” recipe for ham!!!

  39. Melanie says:

    Janae – ok, I was worried when you said you were cooking for your mother-in-law and I was crossing my fingers it didn’t end tragically – and it didn’t! I’m so glad the ham was a success and that everyone loved it. Thanks for letting me know!

  40. […] Maple Brown Sugar Ham with Homemade Macaroni and Cheese and green beans on the […]

  41. michelle says:

    Thanks for posting, we loved this!

  42. […] My Kitchen Cafe, adapted  from A Year of […]

  43. Ram says:

    I bought an 8 lb. spiral ham yesterday and when I put it in the crockpot, it’s about 4 inches taller than the crockpot. I was so disappointed because I’d really like to try your method of cooking it. But when I saw and read the post about covering it with foil, I felt relieved. Thank you to the one who suggested it. I’ll try doing it that way on January 1st morning just in time for our lunch. Happy New Year!

  44. JJ says:

    Ok, so I was all set to cook the ham in the crock-pot today but my ham is very oval shaped and my crock-pot is one of the little round ones (Santa didn’t remember to bring me the cool one with the locking lid this year) so I’ll be using your recipe in the oven cooking it in my dutch oven. I’ll let you know how it turns out.

  45. Ram says:

    I had to post as a follow up to my post above. Thank you so much for this method of cooking ham. It couldn’t be easier. At first, I didn’t know where to pour the pineapple, on the ham or at the bottom of the pan? I ended up just pouring it at the bottom of the pan. The ham was in the crockpot for 5 hours (covered with 3 layers of foil) on low and it came out so moist and delicious with plenty of glaze at the bottom of the pot. My husband keeps on saying “excellent ham!” We are still enjoying the leftovers up to now with our sandwiches and breakfast. Again, thank you.

  46. JJ says:

    So I kinda fused/tweaked your 2 ham recipes. I did this recipe but in my dutch oven. I poured everything over the ham, (I attached some pineapple rings to the outside cause my mom used to do it that way) then covered it with foil and put the lid on and cooked it in the oven for about 2-3 hrs on 225. Then I took it out, drained the yummy juice out and reduced it on my stove top to about half and cranked the oven to 400. I took brown sugar and mixed in some cinnamon, cloves and dry mustard. Once the sauce reduced I poured it over and carefully patted on the brown sugar and baked it for about 30 min. The hubs liked it so much he told me it was way better than the Honey Baked his mom shells out for ever year. =)

    • Mel says:

      JJ – um, hello…brilliant! My mouth was watering reading your ham adventure. Sounds delicious and am so glad it worked out well for you!

  47. JJ says:

    Yeah, I’m totally forcing my mom to throw out the nasty glaze packet tomorrow and do it my way. Kinda worked out that my slowcooker was way to small for my ham. LOL

  48. Anissa says:

    I’ve made this several times now (just finished it eating it for our Easter dinner) and it’s delicious every time. I made 3 of them for a wedding reception last year and I heard a lot of “this is the best ham I’ve ever had” that night. It’s so beautifully simple to throw together that it almost feels like cheating. 🙂

  49. Michelle says:

    i made this for Easter…everyone raved about it! Thank you! I love your site, i have made 3 recipes so far and all were delicious!

  50. Chavah says:

    Just made this last night for Sunday dinner. Everyone raved about it and said it was the best ham they had tasted. I would have to agree. I just couldn’t believe how easy it was….my favorite kind of dishes!

  51. MelissaT says:

    Found this recipe on Pintrest. Looks amazing! Just put it in the Crock Pot. Going to serve it with roasted potatoes, brussels sprouts, and garlic parmesan corn. Is it dinnertime yet?

  52. Susan says:

    This was GREAT ! So easy. Instead of the lid, I used heavy alumium foil to cover the ham but I also placed a large cooking pot upside down on top of the alum. foil to help keep the foil on and heat in the pot. My husband raved about this, so I’m making it again tonight.

  53. Sandra says:

    Tried this recipe yesterday and it was delicious!

    I enjoy your blog very much and I appreciate all of the time and hard work that goes into sharing so many great recipes with all of us 🙂

    I don’t usually leave messages on blogs but something prompted me to write.

    May you and your family have a wonderful Thanksgiving!

  54. Deb says:

    I’ve made this before when I first saw it on Stephanie’s site, but I felt like it ended up really dry. Seeing your comments about reducing the cooking time made me decide to try it again (with a 10 lb ham at a party for 40 people – why? :)) I made two other adjustments…1) I used cranberry juice instead of pineapple because it’s all I had (I think this was a great substitution) and 2) I placed the ham flat side up in the slow cooker instead of flat side down (because it’s the only way a 10 POUND HAM! would fit in my slow cooker – haha) and I think that might have really helped to keep it nice and juicy because the sliced part of the ham wasn’t touching the hot crock and overcooking/drying out. However you slice it (har-de-har-har), the ham was delicious and SO easy I’d definitely do it this way forever. Thanks for encouraging me to try it again!

  55. AnnetteBrunette says:

    Mel, I really want to try to cook a ham for guests on Christmas Eve and both your recipes look delish but I can’t do the other one because I can’t find apple jelly over here in the UK and I am not sure I can do this one because I can’t find a spiral cut ham of any sort! Do you have any idea what I can use as a substitute? Do you think there is a way I could use this recipe but do a whole ham that isn’t pre-cut? Is this recipe for a ham that is completely raw or one of those that is already cooked? Sorry I am so dumb! I am a very nervous cook, so any pointers you’ve got would be great 🙂

  56. Mel says:

    Annette – you could use a ham that isn’t precut as long as you are fine carving it yourself already. I think it would work just fine. This recipe is for a cured ham that is already cooked through. Hope that helps!

  57. Ang says:

    I have the Ham in the slow cooker now as recipe suggests by you, hope it turns out well as this is the 1st time doing it this way, will let you know, Happy Christmas ….

  58. Carol says:

    I made 4 ham steaks in my crockpot. I first trimmed all the fat and bone off, cut them into pieces. I rubbed dark brown sugar on each piece, both sides. I put them in the crockpot with 2 cups Dole pineapple juice on low for 4 hours. Basted it a couple times while cooking. I didn’t use maple syrup. We loved it. My next family reunion I will be bringing this. Thank You for a great recipe. I will alway make my ham this way……. Very Easy….

  59. Rhonda says:

    I made this for New Year’s Eve, and it was wonderful. My ham was not pre-cut but the recipe worked fine anyway. Thank you for the work you do to make our lives easier.

  60. Carm says:

    This was so yummy! Had no idea ham could be so full of flavor.

  61. […] 3. Slow Cooker Maple Brown Sugar Ham […]

  62. Jeff says:

    This was soooooooo good! Even my harshest critic (3 year old daughter) approved! So I definitely had to share with my 4 faithful readers, but I totally linked back to you because you get the kudos for this one! Thanks again and cheers!

  63. Omeghan says:

    I have been making “simmered ham” for over 40 years now. Thats the way they cooked them in the lumbercamps to rid the salts used in curing. I use apple juice, water, brown sugar and 3-5 cloves, to make a sweet broth. Simmer on stove top approx 3-4 hours. Crock pot is certainly an idea, but back then, living in the bush, with no hydro, stove top was only option. It definetely changes the texture of the ham and makes it more roast like. Being on my own now, my favourite is a simmered picnic ham with fat skin removed before simmer, served with scalloped potatoes. Excellent in sandwiches or with a side of homemade potatoe salad. And use the bone and leftover ham for home made pea soup. (whole yellow peas)

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  65. Sarah Sparks Campbell says:

    Hi Mel,
    I seriously thinking about making this for Easter. I just to to ask:
    1 – is the ham already pre-cooked?
    2 – If so, can I use a ham that is slightly smoked? I think the smokiness will compliment the sweetness of the maple nicely.
    3 – Is there a reason why the ham needs to be bone-in?
    Thanks so much.

  66. Mel says:

    Sarah – 1) yes, use a ham that is already cooked, 2) I think a slightly smoked ham would work great and 3) a bone-in ham tends to be a bit more moist than one that doesn’t have a bone in it.

  67. Michele says:

    What do you think about using water and honey rather then pineapple juice. I very much dislike pineapple. =)

  68. Mel says:

    Michele – I think the ham may not be as flavorful with those changes but if you really dislike pineapple than it is probably worth a try. Good luck!

  69. Lisa says:

    Hi there! I’m looking forward to making this for Easter this year! I was wondering though, how many servings you think this would make? I’m going to have around 15-18 people over. Craziness, but would you recommend making two hams or would one cover it? Thanks so much!

    • Mel says:

      Lisa – it really depends on the size of your ham but I’m planning on making this basic recipe to serve 6 adults and 6 kids. I think with the number of people you have coming over, I would go for the two-ham approach.

  70. Karen says:

    Love your blog! I have already learned so many helpful hints. This is my first Easter in our new home, and our oven is not that reliable so making a ham in a slow-cooker is a great alternative. I plan on cooking an 11 lb. ham and was wondering how long do I cook it for?

    • Mel says:

      Karen – will a ham that big fit in your slow cooker? Just checking since I’ve bought huge hams before and they didn’t want to stuff their way into my slow cooker. 🙂 I wouldn’t change the cooking time, mostly because you really just want the ham warmed through – the ham can overcook in the slow cooker leaving it a bit dry so I’d just shoot for the recommendation in the recipe. Good luck!

  71. Jennifer says:

    Do you use a pre-cooked or an un-cooked ham for this recipe? It sounds wonderfule!

  72. Mel says:

    Jennifer – I always use a cured, precooked ham.

  73. sarah says:

    I only have brown sugar, not dark brown sugar….assuming they’re not the same thing…is that a big deal? or should i run to the grocery store in the morning?

  74. Sherri says:

    I am trying the crockpot today. However I am using my tried and true glaze of d.brown sugar and coke with a dash of cinnamon. Yum. I hope it turns out well in the crock pot. I like the idea of not heating up my kitchen

  75. Terry A. says:

    This was the recipe I used yesterday for a family dinner. The ham turned out very well!

    (I did end up with an inordinate amount of liquid, however. The ham stuck up over the top so I double-foiled it, and that could be why. I may cut back a little on the pineapple juice next time.)

    My husband said this was better than the ham we had at the restaurant Easter buffet today, so this recipe is definitely a keeper. Thanks!

  76. Renee says:

    Hello and Happy Easter!
    I tried this recipe and our ham was moist and so tender. I usually make brown sugar carrots with ham, but instead threw some carrots into the crock pot as there was plenty of extra liquid and the carrots came out yummy too.
    My only question is – the ham in the picture above looks (at least to me) like it has a crunchy brown sugar coating which I guess I thought I would have. I rubbed the ham with the brown sugar, but it melted off. Did I do something wrong or am I interpreting the picture incorrectly? Just wondering. Thanks again for sharing the recipe.

  77. Kerri says:

    Mel – you are my hero! I successfully planned and cooked my first ever Easter dinner for my family using all your recipes. Actually it was my first holiday dinner ever cooking entirely by myself. I made the slow cooker ham, cheesy au gratin potatoes, fruit salad with honey dressing, biscuits and the two layer carrot cake. Everything turned out amazing! Thank you so much!

  78. Annie says:

    Made this for Easter. It was the best ham I ever cooked. Thanks!

  79. Mel says:

    Renee – you know, to be honest, I so desperately need to retake the picture for this recipe. I made it again this Easter and was too busy to snap a new one but in the picture above, I had really overcooked the ham, which is when I realized this ham does so much better with a shorter cooking time. So to answer your question, I don’t get a crunchy glaze on my ham either. I think the ham in the photos was just really overdone!

  80. Mel says:

    Hi Sarah – sorry for the delay in responding. Dark brown sugar isn’t the same as light brown sugar – it has a bit more depth of flavor but you could probably use light brown sugar in a pinch. Hope it worked out if you tried it!

  81. Cari says:

    I made the slow cooker ham and cheesy au gratin potatoes for our Easter dinner along with rolls and a green salad. Delicious! Thanks so much for sharing these recipes and tips!

  82. Josi says:

    I made this ham for easter i followed this recipe step by step and the hole family loved it. I made a 10 lb ham and it was gone in a matter of minutes. I normal not like ham but i thought this ham was really good. I am definly making this ham again next year for easter.

  83. Beth says:

    This was the best ham I’ve ever made! I had a houseful so made two hams in a Nesco. It was the first time using a Nesco as a slow cooker. Three hours at the slow cook level would be enough. The hams were so moist and flavorful. I used a can of frozen pineapple juice. Didn’t bother to mix with water. Again, thanks for the terrific recipe.

  84. D McK says:

    I made this with a hickory smoked butt ham, about 5-6 lbs. I had a hard time finding one I could fit into my 25 year old, round, slow cooker, but I finally did. Not spiral cut, around here those tend to be very pricey. I scored the ham crosswise at about 1 inch intervals, about 1/4″ deep, before rubbing in the brown sugar (I only had regular brown sugar, and 1/2 cup was plenty!). I mixed the maple syrup (again, I reduced that to only 1/4 cup) and the two cups pineapple juice, then poured it over the ham/brown sugar. After 4 hours in the slow cooker on low, I removed the lid and basted, then covered and cooked for about 45 more minutes. I then removed the ham from the slow cooker, put it on a plattter and covered loosely with foil and let it rest for about 1/2 an hour. Absolutely delicious! I tasted the “juice” in the pot and decided it was so good I couldn’t waste it, so I poured it into a pot and boiled it for about 15 -20 minutes to reduce it and make it kind of syrupy… we used it as a dipping sauce, it was excellent. DH made a point of telling me to save the rest for tomorrow night’s supper…
    Served with mashed potatos and fiddleheads (springtime “wild” food in New Brunswick, Canada – tastes sort of like asparagus). And New Brunswick is also a major maple syrup producing region, so that’s good too!

  85. Heidimarie says:

    You’re right–this IS the best ham! I’m not a huge pork lover, but this is definitely the best ham I have ever had in my entire life. It was delicious. And it couldn’t have possibly been any easier to prepare! Thank you!

  86. Trudy says:

    I bought a little ham just so I could try this recipe tomorrow for supper. I usually wrap a few potatoes in foil and put them in the slow cooker as well. Yum!

  87. TRICIA says:


  88. Mel says:

    Tricia – I like to cover the slow cooker with aluminum foil and top with a lid but that’s just a personal preference. It’s fine either way. And yes, I’d cook for about 4-5 hours on low.

  89. Jackie says:

    Hi there. I think I’d like to try this recipe for Thanksgiving this year, but I’m deathly allergic to all things pineapple… Just wondering what I can use as a substitute that won’t alter the flavor much??

  90. Mel says:

    Jackie – I think orange juice might work, too.

  91. paulette says:

    i was wondering if i could cook my ham early slice it and put it back in the slow cooker to reheat so i’m not slicing my ham as the guests arrive.

  92. Mel says:

    Paulette – sure, that’s worth a try – just make sure it doesn’t hang out too long and get dried out.

  93. Ty says:

    Hi Mel! I have a few questions if I may. If I wanted to add fresh pineapple rings to my ham would that be too much, would the flavor be too much ? If the answer is no, when should I add them? Thanks in advance!

  94. Mel says:

    Hi Ty – I don’t think the fresh pineapple rings would be too much at all. Sounds delicious! I’d add them for the last hour of cooking time, if it were me.

  95. Ashley says:


    I have heard of a variation of this ham, but the person sprinkled the bottom of the crock pot with a dusting of brown sugar and laid pineapple rings across the bottom and then placed the ham on top of the pineapples……do you think this would be too much or would the pineapples over cook?

  96. Chrissi says:

    So…the spiral cut ham waiting in my fridge is already cooked. Can I still make this work? I googled crock pot ham because I thought my life would be so much easier if I could find a way NOT to use the oven for everything. I am trying to figure out to do with the turkey breast, too.

  97. Daisy says:

    Hi Mel! This is my first time using a slow cooker and I plan to try your recipe, it sounds yummy. I bought those bags that are suppose to make clean-up faster and I was wondering if the bag will melt on to the ham.

  98. Mel says:

    Chrissi – yes, a precooked a ham is always what I use so that should work just fine.

    Daisy – I’ve never used one of the bags you are referring to so I honestly don’t know how it would work on this ham. Sorry!

  99. Paulette says:

    Update on slicing ham and putting in slow cooker…… I sliced my old-fashioned ham and placed in the slow-cooker and put 1 cup of apple juice with some ginger and brown sugar added. It was very moist but just a little sweet. I would leave out the brown sugar next time but worked perfect for serving!

  100. Ty says:

    Thanks for your advice about the pineaapple rings, I think I will throw them in the last hour. Also, thanks for getting back so quickly:)

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