The centerpiece of a holiday feast or a cozy Sunday dinner doesn’t have to involve hours of hovering over a hot oven. Learning how to slow cook ham in a slow cooker is the ultimate “set it and forget it” hack for busy hosts. By utilizing the gentle, moist heat of a crockpot, you can transform a standard grocery store ham into a succulent, glaze-dripping masterpiece that frees up your oven for side dishes and rolls.
Why the Slow Cooker is Superior for Ham
Traditionally, hams are baked in the oven. While this creates a nice crust, it often leads to the meat drying out, especially near the edges. Most hams purchased at the supermarket are “city hams,” meaning they are already precooked and hickory-smoked. When you put them in the oven, you aren’t actually cooking them; you are reheating them.
The slow cooker provides a sealed environment that traps steam. This moisture prevents the lean proteins of the pork from becoming tough or stringy. Additionally, the low and slow application of heat allows whatever glaze or aromatics you use to deeply penetrate the meat fibers, resulting in a more flavorful bite from the surface all the way to the bone.
Selecting the Right Ham for Your Slow Cooker
Before you start, you need to ensure your ham will actually fit. Standard slow cookers usually range from 6 to 8 quarts.
Bone-In vs. Boneless
A bone-in ham is generally preferred for flavor. The bone conducts heat through the center of the meat and adds a rich, savory depth to the juices. Plus, you get a ham bone at the end for split pea soup or beans. However, bone-in hams are oddly shaped. If you have a smaller slow cooker, a boneless ham is much easier to fit and slice.
Spiral Sliced vs. Whole
Spiral-sliced hams are convenient because they are pre-cut. However, they are the most prone to drying out. If you choose a spiral-cut, you must be vigilant about the moisture levels in the pot. A whole, unsliced ham (sometimes called a “cushion” or “shank” portion) retains moisture much better but requires more effort when it comes time to serve.
Essential Ingredients for a Flavorful Ham
While you could simply drop a ham into the pot and turn it on, a few key ingredients will elevate the dish from basic to gourmet.
The Liquid Base
Never cook a ham dry. You need at least a half-cup to a cup of liquid at the bottom to create steam. Popular choices include:
- Apple cider or apple juice for a fruity sweetness.
- Pineapple juice for a tropical tang that helps tenderize.
- Ginger ale or cola for a classic Southern-style caramelized finish.
- Chicken stock or water for a more neutral flavor profile.
The Sweet Component
Ham loves sugar. Brown sugar is the gold standard, as it melts into a thick, molasses-like syrup. You can also use honey, maple syrup, or even apricot preserves to create a sticky, glossy exterior.
Spices and Aromatics
Don’t be afraid to season. Whole cloves pushed into the surface of the ham provide a nostalgic aroma. Ground cinnamon, nutmeg, and smoked paprika add warmth. For a savory twist, add sliced onions or garlic cloves to the bottom of the slow cooker.
Step-by-Step Instructions for Slow Cooking Ham
Preparing the Ham
If your ham has a thick layer of fat on the outside, you may want to score it. Use a sharp knife to create a diamond pattern about a quarter-inch deep. This allows the glaze to seep into the meat rather than just sliding off the fat. If you are using a bone-in ham that is too tall for the lid to close, you can cover the top tightly with a double layer of heavy-duty aluminum foil to create a makeshift dome.
Layering the Flavors
Place the ham in the slow cooker, usually flat-side down. Rub your brown sugar or dry spice mix all over the surface. Pour your chosen liquid (juice or soda) into the bottom of the pot, being careful not to wash off the sugar you just applied to the top of the meat.
The Cooking Process
Set your slow cooker to the Low setting. While it is tempting to use the High setting to save time, ham benefits from the gentlest heat possible.
- For a precooked ham: Cook on Low for 4 to 6 hours.
- Internal Temperature: You are aiming for an internal temperature of 140°F. Since the ham is already cooked, you are simply looking for it to be hot throughout.
Adding the Glaze
About 30 to 45 minutes before the ham is finished, apply your final glaze. This is the time to brush on your honey, maple syrup, or specialized glaze packet. This prevents the sugars from burning over the long cooking cycle but gives them enough time to become tacky and delicious.
Tips for the Perfect Glaze Finish
If you want that “picture-perfect” caramelized crust that you see in magazines, the slow cooker needs a little help at the very end. Once the ham is heated through, carefully remove it from the slow cooker and place it on a foil-lined baking sheet.
Spoon some of the concentrated juices from the slow cooker over the ham and pop it under the oven broiler for 3 to 5 minutes. Watch it closely! The high sugar content means it can go from perfectly browned to burnt in seconds. This step gives you the best of both worlds: the moist interior from the slow cooker and the crispy, burnt-sugar edges from the oven.
Managing Leftovers and Storage
One of the best things about cooking a large ham is the versatility of the leftovers.
- Cooling: Allow the ham to cool completely before storing.
- Refrigeration: Sliced ham stays fresh in the refrigerator for 3 to 4 days when kept in an airtight container or tightly wrapped in foil.
- Freezing: Ham freezes beautifully. Package it in portions for easy thawing later. It will stay good in the freezer for up to 2 months.
Leftover slow-cooked ham is perfect for breakfast scrambles, ham and cheese sliders, hearty salads, or diced into a creamy pasta carbonara.
Troubleshooting Common Issues
What if the ham is too big for the lid?
As mentioned, use heavy-duty aluminum foil. Ensure the seal around the edge of the slow cooker is tight so the steam doesn’t escape. If the steam escapes, the ham will dry out.
What if the ham is too salty?
Some hams are heavily cured. If you are worried about salt, you can rinse the ham under cold water before putting it in the slow cooker. Using a sweet liquid base like pineapple juice or apple cider also helps balance the natural salinity of the pork.
My ham is dry—what happened?
This usually happens if the ham was cooked on the High setting for too long or if there wasn’t enough liquid in the pot. If your ham comes out dry, shred it and toss it with some of the juices from the bottom of the pot to rehydrate the meat before serving.
Frequently Asked Questions
Can I cook a completely raw ham in a slow cooker?
Yes, but the timing is very different. Most hams sold in stores are “ready-to-eat” or “partially cooked.” If you have a truly raw, “fresh” ham, it must be cooked until it reaches an internal temperature of 145°F and then allowed to rest. A raw ham will likely take 8 to 10 hours on Low, depending on its size.
Do I need to add water to the slow cooker?
You should always add some form of liquid to provide moisture, but it doesn’t have to be water. Using juice, broth, or even a bit of wine adds significantly more flavor to the final dish than plain water would.
How much ham do I need per person?
A good rule of thumb is about 3/4 pound per person for a bone-in ham and 1/2 pound per person for a boneless ham. This allows for a generous serving during the meal and a bit of leftovers for sandwiches the next day.
Can I put a frozen ham in the slow cooker?
It is not recommended to put a large frozen ham directly into a slow cooker. The meat will spend too much time in the “danger zone” temperature range (between 40°F and 140°F) where bacteria can grow rapidly. Always thaw your ham in the refrigerator for 24 to 48 hours before slow cooking.
How do I keep the ham warm for a party?
Once the ham has reached 140°F, you can turn your slow cooker to the “Keep Warm” setting. Keep the lid on to retain moisture. If you plan to keep it on warm for more than an hour, add an extra splash of juice or broth to the bottom to ensure the meat doesn’t start to dry out from the residual heat.