Jamón en olla de cocción lenta con glaseado de piña y azúcar moreno

Ingredientes

• 1/4 cup packed brown sugar
• 8 ounces canned pineapple chunks in juice, drained ((reserve the juice for the glaze))
• 8 lb spiral cut ham (fully cooked)
• 1/2 cup packed brown sugar
• 3/4 cup pineapple preserves
• 1/4 cup Dijon mustard
• 3 tablespoons pineapple juice, water or the juice from the canned pineapple
• 1 teaspoon garlic powder

Preparación

1. 1

   In a small pot over medium-low heat, combine the brown sugar, pineapple preserves, Dijon mustard, pineapple juice or water and garlic powder. Warm to form a glaze.

2. 2

   Sprinkle 1/4 cup brown sugar in the bottom of a 7-8 qt slow cooker. Place the ham into the slow cooker cut side down. Place the pineapple chunks all around the ham.

3. 3

   Brush the ham with the glaze trying to get in between the layers. Pour the remaining glaze over the ham.

4. 4

   Cover and cook on low for 3 hours.

5. 5

   Transfer to a platter and serve with the glaze and pineapples. You can also keep the ham warm in the slow cooker until ready to serve.