• Remove ham from the packaging and discard any flavoring packet that may come with the ham. If using a bone-in ham, check the end of the bone for a plastic cap; if present, discard.
• Place the ham in the slow cooker. Sprinkle the brown sugar over the ham. If you have a spiral ham, make sure to lift the ham sections and get some sugar sprinkled in there too.
• Pour the container (not drained) of Pineapple over the ham and brown sugar.
  
• Cover slow cooker with lid and set to medium-high. Cook ham for 4 to 6 hours or until the meat is tender and the internal temperature reaches 140°F. If desired, baste the ham halfway through cooking time with the juices and again about an hour before ham is done.
• Once ham is done, remove to a platter and tent with foil to keep warm.

Ham Glaze

• In a sauce pan add 2-3 Cups of the pan juices. Place the pan on the stove over medium heat and bring the juices to a boil.
  
• In a small bowl, use a fork to stir the cornstarch into the water to make a slurry. Slowly pour the slurry into the pot while whisking the ham juices. Whisking constantly as you add the slurry.
• Allow the mixture to bubble and thicken for a minute or two, stirring occasionally. If you desire a thicker sauce, you may stir in a bit more cornstarch slurry.
  
• While I previously mentioned, you could brush this glaze on the ham and bake it in the oven for a thick and sticky glaze on the ham. However, it is just as easy to ladle some of this delicious sauce over the ham and enjoy. I also put some in a gravy boat for those that want even more of this delicious saucy flavor for their Holiday ham.