'Christmas Appetizer Favorite': Just 4 ingredients. I make this nonstop during Christmas season.

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.

You can take these ham bites in several directions while still keeping the ingredient list short. For a smokier, barbecue-leaning version, swap half of the pineapple juice for your favorite barbecue sauce and add a pinch of smoked paprika if you have it on hand. If you prefer more tang and less sweetness, replace a few tablespoons of the juice with apple cider vinegar and bump up the mustard for a sharper glaze. For a bit of heat, stir in 1–2 teaspoons of crushed red pepper flakes or a spoonful of hot sauce with the brown sugar mixture. You can also use spiral-sliced ham instead of cubed; just cut the slices into strips or chunks and proceed as directed, keeping an eye on cook time since thinner pieces may need slightly less time. If your slow cooker tends to run hot, check the ham earlier to avoid drying it out, and remember that you can always hold it on the WARM setting for an hour or so before serving. Finally, if the glaze ever feels too sweet, a quick squeeze of lemon juice or a teaspoon of soy sauce stirred in at the end will bring it back into balance.