This wonderfully sweet and tart glaze can be used with any size of ham, whether you cook it in the crockpot or in the oven, or on the grill. If you are going to use a slow cooker, just make sure that the ham you buy fits easily into your crockpot with an inch or so left around the edges so the meat cooks evenly.
You need to buy a fully cooked ham for this recipe, since the crockpot won't cook a raw piece of pork this large through in a safe amount of time. Read the label every time you buy a ham; it will say whether it's fully cooked and ready to eat or needs more cooking.
Another option is to make the pineapple sauce and serve it, hot, with the ham, cold, and sliced. The temperature contrast would be wonderful, and the effect almost the same.
And make sure to check out my collection of recipes for leftover ham. That's one of the best parts of buying a big ham! Leftovers can be kept in the fridge up to 3 days; then freeze them.
This ham, of course, should be served with the best scalloped potatoes recipe, a gelatin salad or two, a green salad, and some tender and fluffy dinner rolls for a wonderful holiday or Christmas dinner. For dessert, I like to serve a choice of pies. Angel Cheesecake Pie is my all-time favorite, or choose a delicious pecan pie.
- 2 tablespoons flour
- 1 (5 to 7 pound) fully cooked ham, bone-in or boneless
- 1 (20 ounce) can crushed pineapple, drained, reserving 1/3 cup juice
- 1 tablespoon cornstarch
- 1/2 cup apple jelly
- 2 tablespoons lemon juice
- 1/8 teaspoon ground cinnamon
Place the flour in a crockpot safe cooking bag. Lightly score the surface of the ham.
Place the ham in the bag with the flour, seal bag, and turn to coat the ham evenly on all sides.
Then, in a medium saucepan, combine the pineapple, reserved pineapple juice, cornstarch, apple jelly, lemon juice, and ground cinnamon and blend with wire whisk.
Cook and stir over medium heat until the cornstarch dissolves and mixture thickens.
Bring to a boil and simmer for 1 minute.
Pour the sauce over the ham in the cooking bag. Place the bag, ham and all, in a 6 quart crockpot, cover, and cook on low for 8-10 hours until ham is hot and tender.
If you have a newer hotter cooking crockpot, check the ham at 7 hours. It should be 160°F on a meat thermometer.