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Slow Cooker Dr. Pepper Pineapple Boneless Ham

You're not going to believe the flavor and taste of this Dr. Pepper Crock Pot Pineapple Ham recipe. This slow cooker Dr, Pepper ham is so tasty.
Course Main Course
Cuisine American
Keyword crock pot ham, slow cooker ham


  • 13 x 9 inch pan or roasting pan


  • 8-11 pound boneless spiral sliced ham
  • ¾ cup crushed pineapple with pineapple juice, if desired
  • 1 ½ cups brown sugar or 1 cup brown sugar and ½ cup of honey
  • 1 cup Dr. Pepper or Root Beer Any dark pop will work. Coke. Pepsi but root beer and Dr Pepper have a sweeter flavor. I do that with my pulled pork  too.
  • ¼ cup Dijon and/or grainy mustard, if desired
  • cup pineapple juice, apple juice or orange juice


  • Pull out and measure all ingredients.
  • In a medium saucepan over medium heat, combine juice, pineapple (if using), brown sugar and/or honey, mustard if using, and Dr. Pepper or Root Beer.
  • Bring to a boil and reduce heat to medium-low and simmer until mixture is reduced, thickened and syrupy; about 10-15 minutes.
  • (Glaze can be refrigerated for up to 2 days; reheat when needed.)
  • Discard all plastic packaging that surrounds your ham, including plastic covering the bone.

Slow Cooker

  • Place ham into the slow cooker and coat with half of the glaze mixture..
  • Cover and cook in the slow cooker on low for 4 hours.
  • Carefully remove ham from the slow cooker and onto a foil-lined sheet pan.
  • Pour over the rest of the glaze.
  • Place under the broiler in oven for about 5-7 minutes, watching closely that it doesn't burn.
  • You want the sugar to caramelize, not burn.
  • Serve!

Oven Instructions

  • Wrap your ham tightly with tinfoil.
  • Place ham, cut side down, in your prepared pan.
  • Allow to rest at room temperature for 1 ½ to 2 hours.
  • First, adjust the rack inside your oven to lower middle and preheat it to 275 degrees.
  • Bake for 1 ½ to 2 hours or ham is hotter than 100 degrees at its core. When using this foil method calculate about 17 minutes per pound of ham.
  • Once hot, remove all tinfoil and add about a third of the glaze to your ham.
  • Bake uncovered for 20 minutes.
  • Remove from oven, drench in remaining glaze and tent loosely with foil.
  • Allow to rest for at least 30 minutes, if not 40 minutes, before slicing and serving to your guests. Enjoy every bite!