- One fully cooked ham, seven to eight pounds
- Two cups pineapple juice
- Two cups brown sugar
- Two tablespoons cornstarch
- Two tablespoons water
- 1½ tablespoons balsamic vinegar
- 1½ tablespoons Dijon mustard
- 1½ tablespoons honey
- Remove the ham from the packaging, and if it’s a bone-in one, remove the cap that covers the bone.
- Combine the mustard, brown sugar, vinegar, and honey in a bowl and spread it all over the ham. Then, drop it in the slow cooker, with the flat side down,
- Cover and cook on LOW for four to six hours, or until it reaches 140F on a meat thermometer. You can also baste it with the pot juice or flip it halfway through the time.
- Once the internal doneness is reached, take the ham out and tent it with foil. Then, let it sit and strain the juice from the slow cooker into a saucepan.
- Cook the sauce at medium heat until it reaches a simmer. Then, whisk slurry from the cornstarch and water, and whisk it into the ham juice. Stir for one or two minutes until it reaches the desired thickness.
- Serve the ham in slices, with the sauce on top.
Another way to monitor cooking time for ham can be watched here.