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My favorite way to make ham at home is in the slow cooker. It only takes a little work at the start, and then you can ignore it until it’s cooked, and then it’s delicious. That’s why I love making this easy slow cooker ham.<\/p>\n
The bad part is smelling it cook all day. That’s pure “When will it be ready to eat??” torture. Especially if I have to leave the house for a little and come back to that wonderful smell.<\/p>\n
A lot of people cook pineapple in with their ham. I don’t like to do that because the pineapple comes out almost inedible. The cook time is too long for it.<\/p>\n
Instead, I use a can of pineapple juice. The dollar store by me carries small cans fairly regularly. I keep a small supply in the pantry and double check to be sure my son hasn’t finished all of them if I want to make a ham.<\/p>\n
You can drain the juice from a can of pineapple chunks if you prefer. It won’t be as much juice as my little cans hold (8.4 liquid oz), but it should be enough. When I do this, I put a lid over the rest of the pineapple and put it in the fridge until dinnertime. It keeps well enough that way.<\/p>\n
I don’t like to use a spiral cut ham with this recipe. The one time I did, it dried out too much. Spiral sliced is easy to serve, but too easy to dry out.<\/p>\n
Start out by spreading about a quarter cup of brown sugar in the bottom of the slow cooker. Place the ham on top, and pour the pineapple juice over it. Then coat the ham with the rest of the brown sugar. Cover and cook. It’s that easy.<\/p>\n
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The challenge with cooking a ham in the slow cooker is keeping it moist. Most hams are too tall to fit under the lid of the slow cooker. You can improve by making a cover out of aluminum foil.<\/p>\n
![\"ham](\"https:\/\/www.homewiththekids.com\/recipes\/wp-content\/uploads\/2018\/04\/foil-over-slow-cooker-500x333.png\")
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Mine needs two pieces to cover things well enough. Spread the first piece of foil across the back top of the slow cooker, covering the edge of the cooker and as much of the ham as possible. Tighten down the edges to keep it in place. Spread the second piece in the same way, but starting from the front. Make sure no parts of the foil leave too large a vent for moisture to escape.<\/p>\n
Cook the ham for about eight hours on low.<\/p>\n
That’s pretty much it, aside from serving and eating. As usual, this ham goes great with pineapple.<\/p>\n
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