Directions

1. Remove ham from packaging, discarding any flavoring packet.
2. Pour pineapple juice in bottom of a large, oval slow cooker. TIP: use a slow-cooker liner for easy clean-up.
3. 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.
4. Cover with lid and set temperature to low. Cook ham 4 to 6 hours or until meat is tender and internal temperature reaches 140°F. Ham can be flipped and basted halfway through cooking time and again about an hour before ham is done.
5. 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.
6. 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.
7. Serve warm, with sauce on the side or drizzled on top. *Any type of fully cooked ham can be used. Bone-in, boneless, whole or spiral cut, cured, uncured, smoked or not. You can also use a smaller ham. Simply adjust the cooking time. For example, a 3-pound ham will probably be done in 2 to 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.