Sometimes you just don’t want to deal with the bone-in ham and trying to slice around the bone (even if it is pre-sliced). So, a boneless ham is a nice choice.

My mom used to make her ham this way and once I was diagnosed with celiac and had to worry about ham glaze, I started making my ham this way, too. Usually I do it in the oven but I was worried about the time we wanted to eat and what needed to be done and what time we were going to be at church. So, the crockpot was a great option to solve a lot of these issues. The package said 20 minutes per pound. My ham was about 7 pounds so that would be 140 minutes or 2 hours and 20 minutes. The trick was to figure out how that would translate to the crockpot. I did 2 1/2 hours on low and then checked with a meat thermometer. It wasn’t hot enough! A warmed up ham should reach 140 F degrees. I then cooked it for another hour on high and it was perfect! It probably would have done well cooking on low for 4 hours.

Ingredients and materials:

Boneless ham

1 Can of pineapple rings, including the juice

1/2- 1 cup brown sugar (optional)

Toothpicks

Meat thermometer

crockpot

Directions:

Place ham into crockpot. (Option with brown sugar: drain juice into a small container and add brown sugar. Stir to dissolve and then pour over ham in crockpot.) Drain juice of pineapple over the ham. I just added the juice and no water. Place pineapple rings around ham and hold in place by toothpicks. You can do it like I did and cook for a few hours on low and then check with a meat thermometer and then cook an hour or so longer on high. Or go for the 4 hour cook on low option and check it with the meat thermometer. I believe it would have been warmed through had we done high for 2 hours. Remember all crockpots cook a little differently.