the easter edition
Crockpot Pineapple Ham with a Honey Glaze and Garlic Cheddar Au-Gratin Potatoes
Hello friends, and welcome to the Easter edition! Here you'll find a handful of my favorite recipes for a bomb Easter dinner. I grew up eating ham as the main course and honestly, I was never that excited about it—but now that I’m older I’ve really come to enjoy it! Most people go for a spiral-cut ham for the ease, but I like using a bone-in shank cut ham. It takes a little more effort to carve, but the crockpot does the rest of the work, and the result is thicker, juicier, and more tender pieces of ham—which I always prefer.
I try to free up as much oven space as possible during holidays, so it's really nice to be able to make this in the crockpot. That said, you can absolutely do this same recipe in the oven—the only difference is the timing, and I’ve included instructions for both. The pineapples and cherries are totally optional, but I personally love a slice of sweet pineapple with my ham, and the cherries make it feel so nostalgic.
PS : Do not throw away that ham bone - save it for the split pea soup recipe I have coming next week!
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other recipes on my newsletter perfect for Easter dinner
Tools Needed
Large 7–8 qt Crockpot
Metal turkey baster
Toothpicks
Basting brush
Small pot or saucepan
Whisk
Small mixing bowl
Baking sheet or roasting pan (for broiling)
Sharp carving knife
Links 🔗
Crockpot Pineapple Ham with Honey Glaze
makes about 12 servings
Ingredients ⬇️
1 (20 oz) can pineapple rings, with juice
1 (6–8 pound) bone-in shank ham
½ cup monk fruit brown sugar
1 (6 oz) jar maraschino cherries, drained
For the Glaze
½ cup honey
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon tapioca flour or 1 tablespoon cornstarch mixed with 1 tablespoon water (for slurry)
Instructions
Prep the Ham: Pour the entire can of pineapple juice into the bottom of the crockpot, then place the ham on top. Coat the top of the ham with the monk fruit brown sugar and arrange pineapple rings and maraschino cherries over the surface of the ham, securing them with toothpicks. If the ham is too big you can trim 1”-2” from the bottom and place to the side in the crockpot.
Cook: Cover and cook on low for 8 hours, or until the ham is heated through and very tender. After about 4 hours begin to baste the ham with the pineapple juice from the bottom every hour using a metal turkey baster.
Oven Variation: Place the ham in a roasting pan and completely coat it in monk fruit brown sugar. Arrange pineapple rings and maraschino cherries over the surface, securing with toothpicks, and pour the pineapple juice into the bottom of the pan. Cover loosely with foil and bake at 350°F for 15 minutes per pound, basting with the juices every 30–45 minutes. Once heated through, follow the same steps to finish.
Make the Glaze: When the ham is almost done carefully remove about 2 cups of liquid from the crockpot and transfer it to a small pot. Add the honey, dijon mustard, and apple cider vinegar. Bring to a boil over medium-high heat and let it reduce for about 10 minutes, stirring occasionally.
Thicken the Glaze: In a small bowl, mix the tapioca flour or cornstarch with a splash of glaze from the pot to make a small slurry. Whisk it into the glaze and cook for 1–2 more minutes until thickened. Remove from heat.
Broil & Glaze: Preheat your oven to broil. Remove the pineapple and cherries from the ham and set aside for serving or garnish. Transfer the ham to a foil-lined baking sheet or roasting pan. Brush generously with the thickened glaze.
Finish in Oven: Place under the broiler for 4–5 minutes, watching closely, until caramelized and glossy.
Serve: Brush the glaze over the ham once more before serving. Serve with remaining glaze on the side.
Video Tutorial How to Carve
Tools
Small pot or saucepan
Whisk
Small casserole dish or Au-Gratin dish
Mandoline for slicing potatoes
Aluminum foil
Links 🔗
Garlic Cheddar Au Gratin Potatoes
makes 6-8 servings
Ingredients ⬇️
2 medium russet potatoes, peeled and thinly sliced
2 tablespoons salted butter
2 tablespoons all-purpose flour
3 garlic cubes (or use 3 fresh garlic cloves, minced)
1 cup heavy cream
½ cup milk
1 teaspoon chicken bouillon powder or paste
1½–2 cups shredded medium or sharp cheddar cheese
Salt and pepper, to taste
Instructions
Preheat oven to 400°F.
Make the Roux: In a small saucepan, melt butter over medium heat. Add garlic cubes and cook for 30 seconds until fragrant. Whisk in flour and stir constantly for about 1 minute to form a roux.
Make the Sauce: Lower the heat and slowly whisk in the heavy cream and milk. Add the chicken bouillon and continue whisking until the sauce thickens, about 3–5 minutes. Season generously with salt and pepper to taste. Remove from heat.
Layer the Potatoes: In a small greased casserole dish, spread a thin layer of the sauce, then cheese then a thin layer of sliced potatoes. Repeat: sauce → cheese → potatoes, until all ingredients are used up, finishing with sauce and cheese on top.
Bake Covered: Cover tightly with foil and bake for 45 minutes.
Uncover & Finish Baking: Remove the foil and bake for an additional 15–20 minutes, or until the top is golden brown and bubbly and potatoes are fork-tender.
Cool Slightly & Serve: Let rest for 10 minutes before serving so it sets slightly.
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I need to try my hand at this pineapple ham!