Cooking a ham is often associated with high-stress holiday dinners, cramped oven space, and the constant fear of serving a dried-out centerpiece. However, the secret to a perfectly juicy, flavor-packed ham isn’t found in a professional convection oven; it is sitting right in your kitchen cupboard. Learning how to cook a crock pot ham is a game-changer for anyone who wants to reclaim their kitchen space while delivering a meal that tastes like it came from a high-end smokehouse.
Using a slow cooker allows the ham to bathe in its own juices and whatever delicious glaze you choose, ensuring every slice is tender. This method is particularly effective for spiral-cut hams, which are notorious for drying out in the dry heat of an oven. By shifting the process to a sealed, moist environment, you guarantee a foolproof result every single time.
Selecting the Right Ham for Your Slow Cooker
Before you even turn on the appliance, you need to make sure you have the right cut of meat. Most hams sold in grocery stores are “city hams,” which means they are already cured and fully cooked. When you “cook” a ham in a crock pot, you are essentially reheating it to a safe internal temperature while infusing it with extra flavor.
Bone-In vs. Boneless
A bone-in ham is generally preferred by many home cooks because the bone adds a deeper flavor to the meat during the slow-cooking process. Additionally, once the meal is over, you can save that ham bone to make incredible split pea soup or beans. However, bone-in hams are bulky. You must ensure the ham will actually fit inside your slow cooker. If you have a smaller 6-quart crock pot, a boneless ham might be the more practical choice as it can be easily tucked into the oval shape of the pot.
Spiral-Cut Convenience
Spiral-cut hams are pre-sliced all the way to the bone. This makes serving incredibly easy, but it also means there is more surface area for moisture to escape. If you choose a spiral-cut ham, the crock pot method is actually superior to the oven because the steam trapped under the lid keeps those thin slices from turning into leather.
Essential Ingredients for a Flavorful Glaze
While the ham itself is savory and salty, the best crock pot hams rely on a sweet and tangy glaze to create a balanced flavor profile. You don’t need a long list of exotic ingredients to make a professional-grade glaze.
The Sweet Component
Brown sugar is the gold standard for ham. It creates a sticky, caramelized coating that clings to the meat. If you want a brighter sweetness, honey or maple syrup are excellent alternatives. Some recipes even call for pineapple juice or orange marmalade, which provide both sugar and a necessary hit of acidity to cut through the richness of the pork.
The Savory and Spice Elements
To prevent the ham from being cloyingly sweet, you should add depth with savory ingredients. Dijon mustard or ground mustard powder adds a subtle heat and tang. Spices like ground cloves, cinnamon, or even a pinch of nutmeg provide that classic holiday aroma. For a bit of a kick, some cooks like to add a splash of bourbon or a dash of cayenne pepper to their glaze.
Step-by-Step Instructions for Success
The beauty of the slow cooker is the “set it and forget it” nature of the appliance. Following a few simple steps will ensure that your ham comes out looking and tasting spectacular.
Preparing the Ham
Start by removing the ham from its packaging. Many hams come with a plastic disc over the bone; make sure to discard this. If your ham is not pre-sliced, you can take a sharp knife and score the surface in a diamond pattern, about half an inch deep. This allows the glaze to penetrate deeper into the meat. Place the ham in the slow cooker with the flat side (the cut side) facing down. This helps keep the meat moist.
Adding the Glaze and Liquids
Mix your sugar, mustard, and spices in a small bowl. Rub this mixture all over the ham, pushing it into the scores or between the spiral slices. If you are using a liquid like pineapple juice, apple cider, or even ginger ale, pour about half a cup into the bottom of the pot. You don’t need much liquid because the ham will release its own juices as it heats up.
Temperature and Timing
Since the ham is already cooked, your goal is to reach an internal temperature of 140 degrees Fahrenheit. For a standard 7 to 10-pound ham, this usually takes about 4 to 5 hours on the Low setting. Avoid using the High setting if possible; the Low setting allows the heat to distribute evenly without burning the sugars in the glaze. If your ham is too large and the lid won’t close completely, you can create a tight seal by covering the top of the crock pot with a double layer of heavy-duty aluminum foil before placing the lid on top.
Serving and Storage Tips
Once the ham has reached the desired temperature, resist the urge to slice it immediately. Lift the ham out of the crock pot and place it on a carving board or platter. Tent it loosely with foil and let it rest for about 15 to 20 minutes. This allows the juices to redistribute, ensuring the meat stays moist when carved.
Using the Leftover Liquid
Don’t throw away the liquid at the bottom of the crock pot! It is a concentrated mixture of ham juices and glaze. You can strain it into a saucepan and simmer it over medium-high heat until it reduces into a thick, syrupy gravy. Drizzle this over the sliced ham just before serving for an extra punch of flavor.
Storing Leftovers
Leftover ham can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully. If you find yourself with several pounds of leftover meat, dice it up and freeze it in small portions. It can be added directly to omelets, fried rice, or pasta dishes later in the month.
Why the Crock Pot Beats the Oven
Many people are hesitant to move away from the traditional oven-roasting method, but there are three distinct advantages to the slow cooker approach.
- First is the texture. The slow cooker acts like a steamer, which is the ideal environment for a lean meat like ham.
- Second is the convenience. During the holidays, the oven is often occupied by turkeys, side dishes, or pies. Moving the ham to the counter frees up valuable real estate.
- Finally, there is the cleanup. A single ceramic pot is much easier to wash than a large roasting pan with baked-on sugar.
Common Mistakes to Avoid
Even though this is a simple method, a few common pitfalls can affect the quality of your dinner. The most frequent mistake is overcooking. Because the ham is already cooked, leaving it in the slow cooker for 8 or 10 hours will cause the fibers to break down too much, resulting in a mushy texture. Always use a meat thermometer to check the progress.
Another mistake is adding too much liquid. A ham isn’t a pot roast; it doesn’t need to be submerged. Too much liquid will wash away your glaze and leave you with a bland piece of meat. Stick to half a cup of liquid or less, and let the ham’s natural moisture do the rest of the work.
Frequently Asked Questions
What if my ham is too big for the crock pot lid to close?
This is a common issue with larger bone-in hams. The solution is to use heavy-duty aluminum foil. Cover the top of the slow cooker with the foil, molding it around the edges to create a tight seal that prevents steam from escaping. Place the lid on top of the foil as best as you can to help weigh it down. This will keep the heat trapped just as effectively as the lid alone.
Can I cook a frozen ham in the crock pot?
It is strongly recommended that you thaw your ham completely in the refrigerator before putting it in the slow cooker. Cooking meat from a frozen state in a slow cooker can keep the meat in the “danger zone” (between 40 degrees Fahrenheit and 140 degrees Fahrenheit) for too long, which increases the risk of bacterial growth. Plan for about 24 hours of thawing time for every 5 pounds of ham.
Do I need to add water to the bottom of the slow cooker?
You do not need to add plain water, as it can dilute the flavor of the meat. Instead, use a flavorful liquid like apple juice, pineapple juice, or even a little bit of chicken broth. Some people even use cola or ginger ale for a unique sweetness. If you prefer a more natural flavor, you can skip the extra liquid entirely, as the ham will release plenty of its own moisture.
How do I get a crispy crust on my crock pot ham?
The slow cooker excels at making meat moist, but it won’t give you a crispy, caramelized bark. To achieve this, remove the ham from the crock pot about 15 minutes before you are ready to serve. Place it in a baking dish, brush on some extra glaze, and pop it under the oven broiler for 3 to 5 minutes until the sugar starts to bubble and brown. Watch it closely so it doesn’t burn!
Is it better to cook ham on Low or High in a slow cooker?
Low is always the better option for ham. High heat can cook the outside of the ham too quickly, potentially drying out the edges before the center is thoroughly warmed. The Low setting provides a gentle, even heat that mimics the traditional slow-roasting process, resulting in a much more tender and succulent slice of meat.