Prepare the ham: Trim any excess fat from the ham if desired, then cut the ham into roughly 1-inch cubes. Aim for fairly even pieces so they heat and glaze at the same rate.

Make the glaze: In a medium bowl, whisk together the brown sugar, pineapple juice, and Dijon mustard until the sugar is mostly dissolved and the mixture looks smooth and syrupy.

Layer in the slow cooker: Place the ham cubes into a 4- to 6-quart slow cooker. Pour the brown sugar mixture evenly over the top, stirring gently to coat the ham bites as well as you can.

Cook low and slow: Cover and cook on LOW for 3 to 4 hours, or on HIGH for about 1 1/2 to 2 hours. The ham is already fully cooked, so you’re primarily warming it through and allowing the glaze to thicken and cling to the pieces.

Stir and reduce glaze (if needed): About halfway through the cooking time, give the ham a gentle stir to redistribute the glaze. If, at the end of cooking, you’d like a thicker, stickier sauce, remove the slow cooker lid and cook on HIGH for an additional 15–20 minutes, stirring once or twice, to let some of the liquid evaporate.

Serve: Transfer the ham bites and their sauce to a serving bowl or small chafing dish. Serve warm with toothpicks as an appetizer, or spoon over your chosen sides if serving as a main dish.