1- Pour half of the brown sugar, half of the crushed pineapple, and half of the cinnamon into the bottom of your Dutch oven, crockpot, or Instant Pot to create a flavorful base.

2- Place the ham on top, gently separating the layers or slices to let the flavors seep in deeply.

3- Spread 2 tablespoons of Dijon mustard all over the ham, making sure to get it between the slices for that extra tang.

4- Pour the remaining crushed pineapple over the ham, ensuring some juice and bits go between the slices for even coating.

5- Add the remaining brown sugar, pressing it into the ham and between slices to help it caramelize beautifully.

6- Sprinkle the remaining cinnamon over the top to finish the layering.

7-Now, let’s cover the cooking methods based on what you have at home. For the Dutch oven, preheat your oven to 300°F and bake the ham covered for about 2 hours or until it reaches 110°F internally. In a crockpot, cook on high for 3 hours for a 6 lb ham or 4 hours for a 10 lb ham, adjusting as needed and using tinfoil for larger ones. For Instant Pot slow cook, layer as above, lock the lid with the vent open, and cook on high for 3 hours before simmering the juices to thicken.