I use fresh Dole pineapple juice (you'll find it in the refrigerated case at the grocery store) rather than any kind of canned juice, for an incredibly fresh taste and freshly sweet glaze.
As with most cuts of meat, a bone-in ham is likelier to stay juicy, but boneless ham works well too. ( I prefer a cottage ham when serving for a crowd.) You can also use a spiral-cut ham, but it will dry out faster than a whole, uncut ham. You can always baste over spiral slices a few times while cooking and slightly reduce the cooking time to ensure a moist ham.
Keep in mind that each time you remove a slow cooker's lid, you may need to compensate for lost heat with additional cooking time. And always let your ham rest before coating with a final brush of glaze before serving. This is the most flavorful and moist ham that you will EVER have!
And if you are lucky enough to have any leftovers, this makes for some divine sandwiches the next day!
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