Drizzle this 1 mixture over raw halved white potatoes into a slow cooker for a savory side that hits different every time

This is one of those set-it-and-forget-it sides that basically makes itself while you’re doing a million other things. The idea came from using every last drop of flavor from an Easter ham—especially those golden drippings in the bottom of the pan. Here, we whisk those rendered ham drippings with honey mustard, pineapple juice, brown sugar, and fresh rosemary into one simple mixture, then drizzle it over raw halved petite white potatoes right in the slow cooker. The potatoes soak up all that sweet-savory goodness and come out tender, glossy, and ridiculously flavorful, like they’ve been hanging out under a holiday ham all day even when it’s just a random Tuesday night.

These slow cooker potatoes are perfect alongside baked or grilled ham, roasted chicken, or a simple skillet pork chop. I like to spoon extra juices from the slow cooker over the potatoes right before serving, then sprinkle with a little flaky salt and fresh parsley. They’re great with a crisp green salad, steamed green beans, or roasted Brussels sprouts to balance the richness. If you’re doing a holiday spread, tuck them next to your ham, rolls, and a bright, tangy side like coleslaw or a citrusy fruit salad.

Servings: 6

2 1/2 pounds petite white potatoes, scrubbed and halved

1 tablespoon fresh rosemary, finely chopped

Add the raw halved petite white potatoes to the bowl of a slow cooker, spreading them into an even layer so they cook evenly.

In a medium bowl or large measuring cup, whisk together the rendered ham fat, pineapple juice, honey mustard, brown sugar, chopped fresh rosemary, kosher salt, and black pepper until the mixture is smooth and well combined. This is your 1 mixture for drizzling.

Pour or drizzle this 1 mixture evenly over the raw halved potatoes in the slow cooker, making sure as many potatoes as possible get coated. If using, dot the top with small pieces of the butter for extra richness.

Use a spoon or your hands to gently toss the potatoes in the slow cooker so they’re lightly coated in the ham dripping mixture, then spread them back into an even layer.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the potatoes are very tender when pierced with a fork. Avoid lifting the lid too often so they cook evenly.

Once the potatoes are tender, give them a gentle stir to coat them again in the savory-sweet juices at the bottom of the slow cooker. Taste and add a pinch more salt or pepper if needed.

Transfer the potatoes and some of the flavorful cooking liquid to a serving dish, or serve directly from the slow cooker on the warm setting. Garnish with chopped fresh parsley, if using, and spoon extra juices over the top right before serving.

If you don’t have rendered ham fat on hand, you can still get close: use 1/4 cup melted unsalted butter or neutral oil plus 2 tablespoons finely minced ham or 1 teaspoon ham base mixed into the liquid mixture. For a slightly lighter version, replace half of the ham fat with low-sodium chicken broth and cut the brown sugar down to 1 tablespoon. You can swap honey mustard for Dijon mustard and 1 tablespoon honey if that’s what you keep in the fridge. For more citrusy brightness, add 1 teaspoon of lemon zest to the mixture before drizzling. If you love extra herbs, toss in a sprig of thyme or a bay leaf with the potatoes (just remember to remove whole stems before serving). To make this more of a complete meal, scatter a cup of diced cooked ham over the potatoes before cooking so the ham warms and caramelizes in the same mixture. For make-ahead prep, you can whisk together the 1 mixture up to 2 days in advance and store it in the fridge, then just halve the potatoes and drizzle everything into the slow cooker the morning you want to serve it.