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sliced low fodmap ham next to pineapple rings on a platter

Easy Low FODMAP Slow Cooker Maple Dijon Glazed Ham (Paleo, Refined Sugar-Free)

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  • Author: Gail Gromaski
  • Total Time: 4 hours 15 minutes
  • Yield: 12 servings 1x


Simplify holiday dinners by making this low FODMAP Maple Dijon Glazed Ham in the slow cooker! Containing only 4 ingredients and about 5 minutes to prepare, this slow cooker ham frees up oven space for side dishes while still being the star of your holiday table. Paleo and refined sugar-free.


Units Scale
  • 6 pound bone-in ham shank or butt
  • 18 ounce can pineapple rings (canned in juice), and their juice
  • 1/3 cup pure maple syrup
  • 1/3 cup wholegrain Dijon mustard


  1. Prepare glaze. In a small bowl, whisk together pineapple juice (drained from the canned pineapple), maple syrup, and mustard. Set aside.
  2. Prepare ham. Remove ham from packaging and place on a large cutting board or baking sheet, cut side down. Using a sharp knife (such as a paring knife), score the skin side of ham into large diamond shapes. Using toothpicks, secure pineapple rings to the skin’s surface. Carefully place ham in the slow cooker (I use a 6-quart Crock-Pot and would not recommend smaller sizes for this recipe), cut side down.
  3. Apply glaze to the ham. Pour maple syrup mixture over the ham. Ladle small portions of the mixture over uncovered portions of the ham, basting with a basting brush (see notes).
  4. Slow cook ham. Apply the lid of the slow cooker. Slow cook for 6 hours on low or 4 hours on high, ladling/basting the top portion of the ham every 30-60 minutes.
  5. Allow ham to rest. Once cooked, open the lid of the slow cooker and allow the steam to dissipate for a minute or two. Remove the ham to a platter and allow to rest for 10-15 minutes prior to removing toothpicks and slicing.
  6. Slice and serve. Slice ham into 12+ portions and serve with or without the pineapple on the side and the juices from the Crock-Pot on top.
  7. Leftovers: use up any ham leftovers by making Low FODMAP Quiche with a Hash Brown Crust for holiday brunch!


  • Cuts of ham butt or shank can be found in most grocery stores or at your local butcher. Read ingredient labels and make sure your ham does not contain added high FODMAP ingredients. If eating Paleo / refined sugar-free, make sure your ham does not include added sugar or sugar products. See post above for more tips on selecting the right ham.
  • Canned pineapple has recently been tested for FODMAPs, and according to Monash University’s Low FODMAP Diet App, pineapple canned in juice is low FODMAP in quantities of up to 90 grams per serving. At 12 servings, this allows for up to 1,080 grams of pineapple, and we’re only adding about 510 grams. Pineapple juice has not been tested for FODMAPs but is generally thought to be Low FODMAP.
  • Maple syrup is low FODMAP in quantities of up to 50 grams per serving. We’re adding about 75 grams total across 12 servings.
  • Wholegrain Dijon mustard only contains trace amounts of FODMAPs.
  • If your ham doesn't fit in your Crock-Pot, I suggest cutting it so it fits. Also, if your cover won't close due to the size of the ham, cover the Crock-Pot with foil until the ham shrinks enough to fit under the lid.
  • Ladling and basting: The small amount of liquid in the slow cooker may make it hard to ladle and baste the ham at first depending on the size and shape of your ham, but use the basting brush to reach the liquid and baste as well as you can. The liquid will rise substantially as the ham cooks, making the basting process easier. 
  • Low carb option: Make this recipe low carb by eating just the ham and not the pineapple!
  • Adapted from Serena Bakes Simply from Scratch
  • Prep Time: 5 minutes
  • Resting time: 10 minutes
  • Cook Time: 4 hours
  • Category: Holiday
  • Method: Slow Cooker
  • Cuisine: American