Fall-Off-The-Bone Crock Pot Ham
Ingredients
- 8 lbs spiral cut bone-in smoked ham
- 2 cups pineapple juice
- 1 cup brown sugar
- 1/4 cup Dijon mustard
- 3 tbsp balsamic vinegar
- 2 tbsp honey
- 2 tbsp cornstarch mixed with 2 tbsp water (slurry)
- fresh herbs for garnish (optional)
Instructions
- Pour pineapple juice into a 6-quart oval crockpot and place ham cut-side down into the liquid.
- In a bowl, combine brown sugar, mustard, vinegar and honey. Slather mixture evenly over ham surface.
- Cook on low setting for 4-6 hours until the thermometer inserted into the thickest part reaches 140°F.
- Transfer ham to a platter, tent with foil and let rest 15 minutes.
- Pour cooking liquid into a saucepan over medium heat. Whisk in slurry and simmer for 2 minutes until thick glaze forms.
- Spoon glaze over ham, garnish with fresh herbs if desired and serve.
Notes
- For extra flavor, baste ham with pan juices every hour.
- Allow 15-30 minutes of resting time before carving for juicier results.
- Refrigerate leftovers 3-4 days or freeze ham pieces for later use in fried rice, soups, sandwiches and more!
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