Lightly score the ham's exterior in a crosshatch pattern before placing it in the crock pot, allowing the brown sugar glaze to penetrate deeper and caramelize more effectively for enhanced flavor.

After cooking, drain the excess liquid from the crock pot and simmer the reserved pineapple juice with additional brown sugar on the stovetop to create a thick, glossy glaze for finishing.

Place pineapple rings both under and on top of the ham during cooking, using toothpicks or small skewers to secure them so they caramelize and create an attractive presentation.

Calculate approximately 1.5-2 hours per pound on low heat, and use a meat thermometer to confirm the ham reaches 140°F internally to ensure proper heating without drying out.

Cover the ham loosely with foil in the last half hour of cooking to prevent the glaze from burning while allowing it to deepen in color and concentrate in flavor.