Flag Day marks the unofficial start of summer cookout season, and this Slow Cooker Flag Day Ham is the perfect dish to celebrate. With just five simple ingredients and almost no effort, you can transform pre-cooked cubed ham into a sweet, tangy, glazed masterpiece that tastes like it came from a backyard barbecue. The combination of pineapple tidbits, barbecue sauce, brown sugar, and yellow mustard creates a glossy, flavorful sauce that coats every piece of ham.
This recipe is perfect for busy weeknights, summer gatherings, or any time you need a quick, crowd-pleasing meal. The slow cooker does all the work, gently heating the ham and infusing it with the sweet-tangy glaze. Serve it over rice, noodles, or potatoes, or eat it straight from the bowl. This is the kind of dish that will have everyone asking for seconds.
Why You’ll Love This Recipe
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Only 5 simple ingredients
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Set-it-and-forget-it slow cooker convenience
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Pre-cooked ham means no raw meat handling
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Sweet, tangy, tropical pineapple-barbecue glaze
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Perfect for summer gatherings and holidays
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Ready in as little as 1.5 hours on HIGH
5-Ingredient Slow Cooker Flag Day Ham
Prep Time: 5 minutes | Cook Time: 3-4 hours on LOW or 1.5-2 hours on HIGH | Total Time:Approximately 1.5-4 hours
Yield: 6 servings
Ingredients
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2 pounds pre-cooked cubed pork ham
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1 cup pineapple tidbits with juice (from an 8-ounce can)
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½ cup barbecue sauce
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¼ cup brown sugar, packed
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1 tablespoon yellow mustard
Instructions
1. Add the Ham:
Place the pre-cooked cubed pork ham in an even layer on the bottom of a 4- to 6-quart slow cooker. The ham cubes should mostly cover the base; this helps them warm evenly and soak up the sauce.
2. Make the Sauce:
In a medium bowl, whisk together the pineapple tidbits with their juice, barbecue sauce, brown sugar, and yellow mustard until the sugar is mostly dissolved and the mixture looks smooth and glossy.
3. Coat the Ham:
Pour the pineapple-barbecue mixture evenly over the cubed ham in the slow cooker, using a spatula to scrape out every bit of the sauce. Gently stir so most of the ham is coated, but keep the cubes intact.
4. Cook:
Cover the slow cooker with the lid. Cook on LOW for 3 to 4 hours, or on HIGH for 1½ to 2 hours, until the ham is heated through and the sauce is bubbling around the edges.
5. Serve:
Once hot, give the ham and sauce a gentle stir. Taste the sauce and, if desired, adjust with a pinch more brown sugar for sweetness or a small spoonful of mustard for extra tang. Switch the slow cooker to WARM for serving. Stir just before ladling the ham and sauce into bowls or over rice, noodles, or potatoes so every portion gets some of the glaze and pineapple pieces.
Recipe Notes & Pro Tips
Pre-Cooked Ham: This recipe uses pre-cooked cubed ham (often labeled “ham chunks” or “ham steak cubes”). It is already fully cooked, so the slow cooker is simply reheating and glazing it. Do not use raw ham or pork shoulder, which require much longer cooking times.
Pineapple Tidbits vs. Chunks: Pineapple tidbits are smaller than chunks, making them easier to distribute throughout the dish. If you only have pineapple chunks, chop them into smaller pieces before adding. Use pineapple packed in juice, not heavy syrup.
Barbecue Sauce Choices: A sweet or hickory-style barbecue sauce works best here, as it complements the pineapple and brown sugar. Avoid very tangy or vinegar-heavy sauces, which may clash with the sweetness.
Yellow Mustard vs. Dijon: Yellow mustard provides a mild, tangy brightness without overpowering the other flavors. Dijon mustard can be substituted but will result in a slightly sharper taste.
Thicker Sauce: If you prefer a thicker, stickier glaze, remove the lid during the last 30 minutes of cooking and let the sauce reduce slightly. Alternatively, remove the ham after cooking and simmer the sauce in a saucepan for 5-10 minutes before returning the ham.
Add Heat (Optional): For a sweet-spicy version, add ½ teaspoon of red pepper flakes or 1 teaspoon of sriracha to the sauce mixture.
Variations
Hawaiian Ham: Add 1 cup of chopped bell pepper (red, orange, or yellow) and ½ cup of diced onion to the slow cooker along with the ham. Serve over coconut rice for a tropical meal.
Spicy Pineapple Ham: Add 1 teaspoon of red pepper flakes, 1 tablespoon of sriracha, or 2 chopped chipotle peppers in adobo sauce to the sauce mixture. The heat balances the sweetness.
Honey Mustard Ham: Substitute the brown sugar with ¼ cup of honey and use Dijon mustard instead of yellow. The honey adds a floral sweetness.
Teriyaki Ham: Substitute the barbecue sauce with ½ cup of teriyaki sauce and omit the brown sugar. The teriyaki adds savory umami depth.
Ham and Pineapple Rice Bowls: Serve the ham and sauce over steamed white rice with a side of steamed broccoli or snap peas. Garnish with sliced green onions and sesame seeds.
Ham Sliders: Shred the ham slightly (or leave cubed) and pile onto small slider buns with a slice of cheese and a spoonful of the sauce.
Serving Suggestions
This sweet, tangy ham is delicious served:
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Over steamed white rice or brown rice
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Over coconut rice for extra tropical flavor
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Over buttered egg noodles
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Over mashed potatoes or baked potatoes
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On slider buns for mini sandwiches
For a complete meal, add:
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Steamed broccoli or green beans
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Roasted asparagus or Brussels sprouts
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A simple green salad with a tangy vinaigrette
Garnish with sliced green onions or fresh parsley for a pop of color.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors continue to meld, and the sauce will thicken as it cools.
To reheat, place individual portions in the microwave in 60-second bursts, or warm the entire dish in a covered skillet over medium-low heat, stirring occasionally. Add a splash of pineapple juice or water if the sauce has thickened too much.
This dish freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Why This Recipe Works
The combination of pineapple, barbecue sauce, brown sugar, and mustard creates a sweet, tangy, tropical glaze that is perfect for ham. The pineapple provides natural sweetness and acidity, which balances the richness of the pork. The barbecue sauce adds smokiness and depth. The brown sugar provides deep, molasses-like sweetness. The yellow mustard adds a bright, tangy note that cuts through the sweetness and prevents the dish from becoming cloying.
Using pre-cooked cubed ham makes this recipe incredibly convenient. The ham only needs to be heated through and glazed, not cooked from raw. The slow cooker gently warms the ham while allowing the sauce to meld and thicken slightly.
This recipe is proof that you do not need a long list of ingredients or complicated techniques to make a delicious, crowd-pleasing meal. With five simple ingredients and a slow cooker, you can create a sweet, tangy ham dish that is perfect for Flag Day, summer cookouts, or any busy weeknight.