- Fully-cooked ham, approximately 7 to 8-pounds
- 2 cups pineapple juice
- 2 cups brown sugar
- 4 teaspoons Dijon mustard
- 4 teaspoons balsamic vinegar
- 4 teaspoons honey
- 2 tablespoons cornstarch
- 2 tablespoons water
Remove ham from packaging and discard any flavoring packet. If using a bone-in ham, check end of bone for a plastic cap and, if present, discard.
Pour pineapple juice in bottom of a large (7-quart), oval slow cooker.
In a medium bowl, mix brown sugar, Dijon, balsamic vinegar, and honey into a paste. Spread brown sugar mixture all over ham and place, flat side down, in slow cooker.
Cover slow cooker with lid and set to low. Cook ham for 4 to 6 hours or until meat is tender and internal temperature reaches 140°F. If desired, flip and baste ham halfway through cooking time and again about an hour before ham is done.
Once ham is done, remove to a platter and tent with foil to keep warm. Skim fat and strain juices from crock pot into a pot and place on the stove over medium heat. In a small bowl, use a fork to stir cornstarch into water to make a slurry. Slowly pour slurry into pot while whisking ham juices. Allow mixture to bubble and thicken for a minute or two, occasionally stirring. If you desire a thicker sauce, you may stir in a bit more cornstarch slurry. Do not add straight cornstarch to the hot liquid or it will clump, and do not over stir the sauce once the cornstarch has been added or it may not thicken appropriately.
Serve ham warm with sauce on the side or drizzled on top. If you prefer an oven-cooked ham effect, you may also glaze entire ham with thickened sauce and pop it under the broiler for about 5 minutes (watch it closely!) before serving.