Pineapple Brown Sugar Ham

My Uncle Stu always makes this fantastic ham with pineapple and brown sugar. I have not been able to replicate it in the 10 years I've attempted to make it, but I have come up with my own recipe that, I think has turned out pretty darn good.

This is the ham all cooked and some of the pineapple rings. The darker spots on the top and bottoms are where the ham sat and cooked in the juices/marinade.

1 4-6 lb. ham
1-20 oz. can pineapple rings with juice
1 c. brown sugar
1/2 c. honey
1 tsp. cinnamon
1/4 tsp. black pepper
1/4 tsp. ground ginger
1/4 tsp. cayenne pepper

1. Using a sharp knife cut the top of the ham diagonally across going one direction and then slice diagonally the opposite direction. Repeat this on the bottom of the ham. Pierce each of the sides of the ham with the knife to allow juices to release as well as absorb some of the marinade.
2. Take pineapple rings out of can, reserving juice. Attach pineapple rings to top, bottom and sides with toothpicks.


3. Place ham in crock pot set to low setting.
4. In a medium bowl, add pineapple juice, brown sugar, honey, cinnamon, black pepper, ginger and cayenne pepper. Mix well together with a whisk. Pour over ham and cook on low setting for 10 hour total.
5. Throughout 10 hours of cooking-allow to cook for 3 hours and bast for the first time. Baste a second and third time each hour for the next two hours and then flip ham upside down. For the remainder of the cooking time, baste every hour for the last five hours until 10 hours up and done.
6. Remove from crock pot and allow to rest 10-15 minutes before slicing.

NOTE: The juice is thin but a little drizzled on top enhances the flavors. With the peppers and ginger there is a bit of a spicy kick mixed into the sweetness, but it's not going to set your mouth on fire by any means.