When it comes to holiday feasts or Sunday family dinners, few dishes command as much attention as a glistening, honey-glazed ham. However, the traditional oven-roasting method often presents a logistics nightmare. Between the side dishes, the rolls, and the pies, oven space is at a premium. This is where the slow cooker becomes your most valuable kitchen ally. Learning how to bake a ham in a crockpot not only frees up your oven but also ensures a level of tenderness and moisture that is difficult to achieve with dry heat.
The slow cooker environment is essentially a self-basting chamber. As the ham heats, it releases juices that circulate as steam, preventing the meat from drying out—a common pitfall of oven baking. Whether you are a seasoned home cook or a beginner looking to simplify your holiday hosting, this guide will walk you through everything you need to know about preparing a mouthwatering ham in your crockpot.
Why the Slow Cooker is Better for Ham
Traditionalists might argue for the oven, but the crockpot offers several distinct advantages that are hard to ignore. The primary benefit is moisture retention. Because the slow cooker is a sealed environment, the natural moisture of the ham has nowhere to go. It stays trapped inside the pot, surrounding the meat and keeping it succulent.
Convenience is the second major factor. Most hams purchased at the grocery store are already fully cooked or “city hams.” This means your goal isn’t necessarily to “cook” the meat from scratch, but rather to heat it through gently without toughening the fibers. The low, steady heat of a crockpot is perfect for this task. Furthermore, using a slow cooker allows you to set it and forget it, leaving you free to focus on mashed potatoes, green bean casserole, or simply enjoying time with your guests.
Choosing the Right Ham for Your Crockpot
Before you start, you need to ensure you have the right piece of meat. Not all hams are created equal, and not all will fit in a standard slow cooker.
Size and Shape
Most standard oval slow cookers are 6 to 7 quarts in size. For these models, a 7 to 8-pound ham is usually the limit. If you have a smaller round crockpot, you may need to stick to a 3 or 4-pound ham or a boneless ham roast. When shopping, look for a ham that is “butt-end” or “shank-end.” The shank end is the classic tapered shape, while the butt end is rounder and more tender, though it has a more complex bone structure.
Bone-In vs. Boneless
Bone-in hams are widely considered to have superior flavor and texture. The bone helps conduct heat more evenly throughout the interior and adds depth to the cooking juices. However, boneless hams are much easier to slice and are more likely to fit into smaller slow cookers without any trimming. If you choose a bone-in ham that is a bit too tall for the lid to close, don’t panic. You can create a “foil tent” by tightly covering the top of the slow cooker with aluminum foil to seal in the heat.
Spiral Sliced vs. Whole
Spiral-sliced hams are incredibly popular because they are pre-cut for easy serving. The challenge with spiral hams in a crockpot is that they can dry out faster because the heat penetrates between the slices. If using a spiral ham, it is vital to use plenty of liquid or a thick glaze to keep the slices moist. A whole, unsliced ham takes a bit more effort to carve but is naturally more resilient to drying out.
Essential Ingredients for a Flavorful Glaze
While a ham is delicious on its own, a glaze is what transforms it into a centerpiece. A good glaze needs a balance of sweetness, acidity, and spice.
The Sweet Component
Brown sugar is the gold standard for ham glazes. It creates a deep, molasses-like syrup that clings to the meat. Honey is another excellent choice, providing a floral sweetness and a beautiful shine. For a more modern twist, maple syrup or even apricot preserves can be used to add a unique fruity undertone.
The Acidic Component
To cut through the richness of the pork, you need acid. Pineapple juice is a classic pairing that provides both sweetness and enzymes that help tenderize the meat. Apple cider vinegar or orange juice also work well. If you want a more savory profile, a bit of Dijon mustard adds a sharp tang that complements the saltiness of the ham perfectly.
Spices and Aromatics
Don’t be afraid to season your glaze. Ground cloves, cinnamon, and ginger provide that warm, holiday aroma. For a bit of heat, a pinch of cayenne or some cracked black pepper can elevate the flavor profile. Garlic and onions, though less traditional for sweet glazes, can be tucked into the bottom of the crockpot to flavor the steaming liquid.
Step by Step Instructions
Follow these steps to ensure your ham comes out perfectly every time.
- Prepare the Ham: Remove all packaging. Most hams come with a plastic disc over the bone; make sure to discard this. If your ham is not pre-sliced, you can use a sharp knife to score a diamond pattern into the surface about 1/2 inch deep. This allows the glaze to penetrate the meat.
- Place in the Crockpot: Set the ham in the slow cooker. If it is a bone-in ham, place it flat-side down. If it doesn’t fit quite right, you can trim a little off the bottom or sides to make it sit comfortably.
- Apply the Glaze: Rub your prepared glaze or dry rub all over the surface of the ham. If you are using a liquid like pineapple juice or ginger ale, pour it into the bottom of the pot around the ham, rather than over the top, to avoid washing off your glaze.
- Cook Low and Slow: Cover the crockpot with its lid (or a foil tent). Set the temperature to LOW. It is generally recommended to avoid the HIGH setting, as it can cause the edges of the ham to become tough before the center is warm.
- Baste Occasionally: If possible, open the lid once or twice during the cooking process to spoon the juices from the bottom of the pot back over the top of the ham. This reinforces the glaze and keeps the exterior moist.
- Check the Temperature: Your ham is ready when it reaches an internal temperature of 140 degrees Fahrenheit. This is the safe temperature for reheating pre-cooked hams.
Understanding Cooking Times
Because you are essentially reheating the meat, the timing is quite flexible, but you still want to avoid overcooking.
- For a 7 to 8-pound bone-in ham: 4 to 5 hours on LOW.
- For a 3 to 5-pound boneless ham: 2 to 3 hours on LOW.
- For a spiral-sliced ham: 3 to 4 hours on LOW (check early to ensure it isn’t drying out).
If you are in a rush, you can use the HIGH setting, but you should reduce the time by about half and monitor the internal temperature closely. Using a meat thermometer is the only way to be 100% sure the ham is ready without being overdone.
Finishing Touches for the Perfect Crust
One downside of the slow cooker is that it doesn’t produce the crispy, caramelized exterior that an oven does. If you crave that “crunch,” there is a simple fix. Once the ham has finished its time in the crockpot, carefully transfer it to a baking sheet. Brush on a final layer of glaze and place it under your oven’s broiler for 3 to 5 minutes. Watch it closely to prevent burning, as the sugar in the glaze can go from caramelized to charred very quickly.
Tips for Success and Avoiding Common Mistakes
To ensure your dinner is a hit, keep these professional tips in mind:
- Don’t Add Too Much Water: Unlike a pot roast, you don’t need to submerge the ham. Half a cup to a cup of liquid is plenty. The ham will release its own juices, and too much added liquid will dilute the flavor of your glaze.
- Keep the Lid Closed: Every time you lift the lid, you lose a significant amount of heat and moisture, which can add 15 to 20 minutes to your cooking time. Only open it toward the end for basting.
- Save the Bone: If you bought a bone-in ham, do not throw away that bone! It is packed with flavor. You can freeze it and use it later to make incredible split pea soup, ham and bean soup, or slow-cooked collard greens.
- Let it Rest: Just like a steak or a roast, ham benefits from a resting period. Once you take it out of the crockpot, let it sit on a carving board for 15 to 20 minutes. This allows the juices to redistribute, making the meat easier to slice and more flavorful.
Serving Suggestions
Once your ham is sliced and ready, consider serving it with a side of the juices from the crockpot. You can strain the liquid into a small saucepan and simmer it on the stove to reduce it into a thick, savory-sweet syrup. This serves as a “ham gravy” that is excellent drizzled over the meat or even over side dishes like roasted carrots.
Leftover ham is arguably just as good as the main event. It can be used for breakfast scrambles, hearty sandwiches with Swiss cheese and honey mustard, or chopped up into a creamy pasta carbonara. Because the crockpot method keeps the meat so moist, leftovers tend to stay fresh-tasting longer than oven-dried ham.
Frequently Asked Questions
Can I cook a frozen ham in a crockpot?
It is not recommended to put a completely frozen ham directly into a slow cooker. Because the crockpot heats slowly, the meat may stay in the “danger zone” temperature range (between 40 degrees Fahrenheit and 140 degrees Fahrenheit) for too long, allowing bacteria to grow. It is best to thaw your ham in the refrigerator for 24 to 48 hours before cooking.
How much ham do I need per person?
A good rule of thumb is to plan for 3/4 pound of bone-in ham per person or 1/2 pound of boneless ham per person. This usually accounts for the main meal and leaves a bit extra for those highly anticipated leftover sandwiches.
What if my ham is too big for the slow cooker?
If the lid won’t close, you have two options. First, you can trim a piece of the ham off and tuck it into the side of the pot. Second, you can use a heavy-duty piece of aluminum foil to cover the top of the crockpot, crimping it tightly around the edges to create a dome. This keeps the steam and heat inside just as well as the original lid.
Do I need to put liquid in the bottom of the crockpot?
While the ham will release some juices, adding about 1/2 cup of liquid (water, apple juice, or broth) helps create the initial steam needed to keep the environment moist. It also prevents the glaze that drips down from burning on the bottom of the ceramic insert.
How long can leftovers be stored?
Leftover ham cooked in a crockpot can be stored in an airtight container in the refrigerator for up to 3 to 4 days. If you can’t finish it by then, ham freezes exceptionally well. You can freeze it in slices or cubes for up to 2 months for use in future recipes.