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Ham with Tropical Fruit Sauce

Slow Cooker Ham with Tropical Fruit Sauce

Escape the dinner doldrums with this tropical-inspired slow-cooked ham recipe. The sweetness of mango and pineapple is nicely offset by the jalapeño’s subtle heat.

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  • 4 1/2-pound fully cooked smoked boneless ham
  • 1/4 teaspoon pepper
  • 1 jar (24 ounces) mango in extra-light syrup, drained
  • 1 jar (12 ounces) pineapple preserves
  • 1 jalapeño chili, seeded and chopped
  • 2 tablespoons white wine vinegar
  • 1/4 cup chopped fresh cilantro
  • 1 can (20 ounces) sliced pineapple, drained and cut into sixths


  1. Spray inside of 4- to 5-quart slow cooker with cooking spray.
  2. Place ham in slow cooker; sprinkle with pepper.
  3. Place mango, preserves, chili and vinegar in blender.
  4. Cover and blend on high speed 30 seconds; pour over ham.
  5. Cover and cook on Low heat setting 6 to 8 hours.
  6. Remove ham from cooker; place on serving platter.
  7. Sprinkle ham with 1 tablespoon of the cilantro.
  8. Stir remaining 3 tablespoons cilantro and the pineapple into sauce in cooker.
  9. Serve sauce with ham.

Prep Time: 20 min | Total Time: 8 hours 20 min | Makes: 12 servings

High Altitude (3500-6500 ft): No changes.

Out of cilantro? Chopped Italian parsley is a good substitute.

Freeze leftovers in a freezer-friendly container for up to 4 months. To thaw, place the container in the fridge for about 8 hours, or thaw in the microwave.

For an easy yet elegant Easter dinner, serve this ham with Spring Rice Pilaf, steamed snap pea pods and an assortment of bakery-bought rolls.

Nutrition Information: 1 Serving: Calories 400 (Calories from Fat 120); Total Fat 13g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 85mg; Sodium 2180mg; Total Carbohydrate 37g (Dietary Fiber 2g, Sugars 28g); Protein 33g

Percent Daily Value*: Vitamin A 10%; Vitamin C 40%; Calcium 4%; Iron 15%

Exchanges: 1 Fruit; 1 1/2 Other Carbohydrate; 0 Vegetable; 4 1/2 Lean Meat Carbohydrate Choices: 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit (used with permission): Betty Crocker