4-Ingredient Slow Cooker Brown Sugar Ham Bites
My absolute Christmas appetizer staple. I make these nonstop all season long.
Why This Recipe Works
This dish takes the cozy, familiar flavors of a classic glazed ham—salty, sweet, and subtly tangy—and transforms them into irresistible, bite-sized pieces. Using the slow cooker means the ham warms gently while the simple glaze thickens into a rich, sticky coating. It’s the easiest kind of crowd-pleaser: just four ingredients and almost no hands-on time.
Ingredients
2–2½ lbs fully cooked boneless ham, cut into 1-inch cubes
1 cup packed light brown sugar
½ cup pineapple juice (or apple juice)
2 tablespoons Dijon mustard (yellow mustard works too)
Instructions
Prep the ham. If desired, trim any excess fat. Cut the ham into 1-inch cubes, aiming for even pieces so they cook uniformly.
Make the glaze. In a bowl, whisk together the brown sugar, pineapple juice, and mustard until smooth and the sugar has mostly dissolved.
Combine in the slow cooker. Place the ham cubes in a 4–6 quart slow cooker. Pour the glaze over the ham and stir gently to coat.
Cook. Cover and cook on LOW for 3–4 hours or on HIGH for 1½–2 hours. The ham is already cooked, so you’re simply warming it through and letting the glaze thicken. Gently stir halfway through.
Thicken the glaze (optional). If you prefer a thicker, stickier sauce, remove the lid at the end of cooking and cook on HIGH for 15–20 minutes, stirring occasionally.
Serve. Transfer the glazed ham bites and sauce to a serving dish. Provide toothpicks for easy grabbing.
Serving Ideas
As an appetizer: Serve straight from a warm bowl or small skillet with toothpicks. Pair with sharp cheddar, pickles, and crackers.
As a main: Spoon over creamy mashed potatoes, buttered egg noodles, or rice to soak up the sauce.
In sliders: Pile into soft rolls with a crisp, vinegar-based slaw.
On the side: Balance the sweetness with a bright green salad, roasted green beans, or a tangy slaw.
Helpful Tips
Add smoky depth: Replace half the pineapple juice with barbecue sauce and a pinch of smoked paprika.
Boost the tang: Substitute a few tablespoons of the juice with apple cider vinegar and add extra mustard.
Bring the heat: Stir in 1–2 teaspoons of crushed red pepper flakes or a spoonful of hot sauce with the glaze.
Using spiral ham: Simply cut pre-sliced ham into strips or chunks. Thinner pieces may require slightly less time.
Adjust sweetness: If the glaze tastes too sweet, finish with a squeeze of lemon juice or a teaspoon of soy sauce.
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