Stoysich Country-Style Ham, 7 to 8 pounds
2 cups pineapple juice (or apple juice)
For the paste/glaze:
2 cups brown sugar
1 ½ tablespoons Dijon mustard
1 ½ tablespoons balsamic vinegar
1 ½ tablespoons honey
For the slurry (to thicken the glaze):
2 tablespoons cornstarch
2 tablespoons water
Pour the pineapple juice in bottom of a large (6- to 9-quart), oval slow cooker.
In a medium bowl, mix the brown sugar, Dijon, balsamic vinegar, and honey into a paste. Spread brown sugar mixture all over ham and place, flat side down, in slow cooker.
Cover slow cooker with lid and set to LOW. Cook ham for 4 to 6 hours or until the meat is tender and the internal temperature reaches 140°F. If desired, flip and baste the ham halfway through cooking time and again about an hour before the ham is done.
Once ham is done, remove to a platter and tent with foil to keep warm and rest for 15 minutes. Skim any fat and strain the juices from the crock pot into a saucepan. Place the pot on the stove over medium heat and bring the juices to a simmer.
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. Allow the mixture to bubble and thicken for a minute or two, stirring occasionally. If you desire a thicker sauce, you may make and stir in a bit more cornstarch slurry.
Serve the ham warm, with the sauce on the side or spooned on top.