Ingredients
- 1 fully cooked ham, approximately 7-8 pounds
- 2 cups pineapple juice
- 2 cups brown sugar
- 4 tsps Dijon mustard
- 4 tsps balsamic vinegar
- 4 tsps honey
- 2 Tbsps cornstarch
- 2 Tbsps water
Preparation
Step 1
Remove ham from packaging, discarding any flavoring packet
Pour pineapple juice in bottom of a large oval slow cooker.
Mix brown sugar, Dijon mustard, vinegar and honey in a medium bowl. Spread the mixture all over ham and place, flat side down, in slow cooker.
Cover with lid and set temperature to low. Cook ham 4 to 6 hours or until meat is tender and internal temperature reaches 140 degrees. Ham can be flipped and basted halfway through cooking time and again about an hour before ham is done.
When done, remove ham to a platter and tent with foil to keep warm. Skim fat and drain juices from the slow cooker into a large sauce pan and place on stove over medium heat.
Stir cornstarch into water to make a slurry. Slowly pour slurry into pot of ham juices. Allow mixture to bubble and thicken, stirring occasionally. If you want a thicker sauce, mix more cornstarch and water and slowly stir into sauce.
Serve warm, with sauce on the side or drizzled on top.
Tips: Any type of fully cooked ham can be used. You can also use a smaller ham, simply adjust the cooking time. For example, a 3 pound ham will probably be done in 2-3 hours. Don't overcook or the ham will dry out. You may also want to halve the other ingredients if the ham is 4 pounds or less.