This pineapple ham features a bone-in shank slow-cooked with brown sugar and pineapple rings, then finished under the broiler with a tangy honey-Dijon glaze for a caramelized, tender centerpiece that balances sweet and savory flavors.
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Pour the juice from the can of pineapple rings into the bottom of a slow cooker.
Place the bone-in ham shank into the slow cooker.
Cover the top of the ham with the brown sugar sweetener.
Arrange pineapple rings over the ham, securing them with toothpicks. Place maraschino cherries in the center of the rings, also securing with toothpicks.
Cover the slow cooker and cook until the ham is tender and cooked through (approximately 4-6 hours on low).
Once cooked, carefully remove about 1.5 to 2 cups of the cooking liquid from the slow cooker to make the glaze.
Strain the reserved cooking liquid into a small saucepan.
Add Dijon mustard, apple cider vinegar, and honey to the saucepan. Bring the mixture to a boil over medium-high heat.
In a small bowl, create a slurry by mixing the tapioca flour with a few tablespoons of the hot glaze liquid until smooth.
Whisk the slurry back into the saucepan and continue to cook, stirring constantly, until the glaze has thickened.
Remove the ham from the slow cooker and place it on a baking sheet lined with parchment paper. Brush the thickened glaze all over the ham.
Place the ham under the broiler for about 5 minutes, or until the glaze is caramelized and the skin is crisp. Watch carefully to prevent burning.
Let the ham rest for a few minutes before slicing. Serve with extra glaze on the side.
Slice and refrigerate in an airtight container for up to 4 days. Reheat gently covered in a 325°F oven or microwave individual slices until warmed through.
broiler or oven broiler setting · meat thermometer
A 7-8 lb bone-in ham shank typically requires 3-4 hours of slow cooking at a low temperature until the meat is tender, plus 10-15 minutes under the broiler to caramelize the glaze.
Yes, the glaze can be mixed 1-2 days in advance and stored in an airtight container in the refrigerator. Stir well before applying to the ham.
The meat should easily pull away from the bone and a meat thermometer should read 145°F (63°C) in the thickest part away from bone.
Fresh pineapple can be used—slice into rings and reduce the cooking time slightly since fresh fruit cooks faster than canned. Canned pineapple is preferred as it holds its shape better during cooking.
Slice and refrigerate in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat gently in a 325°F oven until warmed through.
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