Cured ham is a centerpiece of many traditional family gatherings, but the pressure of timing a massive roast in the oven can be daunting. Between monitoring the internal temperature and ensuring the glaze doesn’t burn, it is easy to feel tethered to the kitchen. This is where the slow cooker becomes your most valuable player. Learning how to cook a cured ham in a crock pot allows you to free up oven space for side dishes and ensures a moist, tender result every single time.
Slow cooking a ham is fundamentally different from roasting. Because the crock pot traps steam and heat, it creates a self-basting environment that prevents the meat from drying out. Since most cured hams are already fully cooked, your primary goal is to heat the meat thoroughly while infusing it with flavor.
Choosing the Right Ham for Your Slow Cooker
Before you start the cooking process, you need to ensure your ham actually fits in your crock pot. Most standard slow cookers are 6 to 7 quarts, which can comfortably accommodate a ham weighing between 6 and 8 pounds.
Bone-In vs. Boneless
Bone-in hams generally offer better flavor and a more traditional appearance. The bone also helps conduct heat into the center of the meat. However, they are bulkier. If you choose a bone-in ham, look for a “shank portion” or “butt portion.” Boneless hams are easier to slice and fit more easily into smaller slow cookers, though they may lack some of the depth of flavor found in bone-in varieties.
Spiral Sliced vs. Whole
Spiral-sliced hams are incredibly convenient because they are pre-cut. This allows your glaze to seep deep into the layers of the meat. The downside is that they can dry out faster if overcooked. A whole cured ham requires more effort to slice but stays incredibly juicy during a long, slow heat.
Preparing Your Ham and Crock Pot
Preparation is the key to success. You cannot simply drop a cold ham into a ceramic pot and expect magic. Start by removing the ham from its packaging and discarding any plastic discs covering the bone.
If your ham is too tall for the lid to close, do not panic. You can create a “tent” using heavy-duty aluminum foil. Wrap the foil tightly around the rim of the crock pot to seal in the steam. A tight seal is crucial for maintaining the 140 degrees Fahrenheit internal temperature required for food safety and optimal texture.
The Secret to a Flavorful Glaze
While cured ham has its own salty, smoky profile, a good glaze provides the necessary balance. Most cured hams pair beautifully with sweet and acidic components. Common ingredients for a slow cooker glaze include:
- Brown sugar or maple syrup for sweetness.
- Dijon mustard or apple cider vinegar for tang.
- Pineapple juice or orange juice for acidity and moisture.
- Spices like ground cloves, cinnamon, or star anise for warmth.
You should apply about half of your glaze at the beginning of the cooking process and save the remainder for the final hour. This prevents the sugars from scorching while ensuring a thick, tacky finish on the exterior of the meat.
Step-by-Step Cooking Process
Follow these steps to ensure your ham is heated evenly and stays succulent.
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Layering the Base
Place a small amount of liquid in the bottom of the crock pot. This could be half a cup of water, apple juice, or even ginger ale. This prevents the bottom of the ham from searing and provides the steam necessary for the slow-cooking process.
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Positioning the Ham
Place the ham flat-side down. If it is a bone-in shank, position the meatier part toward the center of the pot. Pour your initial glaze over the top, using a brush to get it into any crevices or between the spiral slices.
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Timing and Temperature
Set your slow cooker to the Low setting. While it is tempting to use the High setting to save time, cured ham benefits from a slower rise in temperature. Cooking on Low for 4 to 6 hours is standard for a 7-pound ham. You are looking for an internal temperature of 140 degrees Fahrenheit.
Avoiding Common Mistakes
The most frequent mistake when learning how to cook a cured ham in a crock pot is overcooking. Because the ham is already cured and cooked, you are technically just reheating it. If left in the pot for 8 or 10 hours, the fibers will break down too much, resulting in a mushy texture rather than a firm, meaty bite.
Another mistake is opening the lid too often. Every time you lift the lid, you release the accumulated steam and drop the internal temperature of the pot. This can add 15 to 20 minutes to your total cooking time. Only open the lid toward the end to apply the final layer of glaze.
Serving and Carving
Once the ham reaches the desired temperature, remove it from the crock pot and place it on a carving board. It is essential to let the meat rest for at least 15 to 20 minutes. This allows the juices to redistribute. If you cut into it immediately, the moisture will run out, leaving the slices dry.
While the ham rests, you can take the liquid remaining in the crock pot and simmer it in a saucepan on the stove. This creates a delicious “jus” or gravy that can be served alongside the meat.
Leftover Ideas
One of the best parts of cooking a large ham is the leftovers. Since slow-cooked ham remains moist, it reheats beautifully. You can use the scraps for:
- Classic ham and bean soup (especially if you have the bone).
- Diced ham for morning omelets or frittatas.
- Sliced ham sandwiches with honey mustard.
- Ham and scalloped potato casserole.
Frequently Asked Questions
Can I cook a frozen cured ham in the crock pot?
It is not recommended to put a completely frozen ham in a slow cooker. The meat will spend too much time in the “danger zone” (between 40 degrees Fahrenheit and 140 degrees Fahrenheit) where bacteria can grow rapidly. It is best to thaw the ham completely in the refrigerator for 24 to 48 hours before cooking.
How much ham do I need per person?
A good rule of thumb for a bone-in ham is about 3/4 pound per person. For a boneless ham, you can plan on 1/2 pound per person. If you want plenty of leftovers for soups and sandwiches, increase those estimates slightly.
What if my ham doesn’t come with a glaze packet?
You can easily make your own. Mix 1 cup of brown sugar, 1/4 cup of honey, 2 tablespoons of Dijon mustard, and a pinch of ground cloves. This homemade version is often superior to the store-bought packets because you can control the salt and spice levels.
Does the ham need to be submerged in liquid?
No, the ham should not be submerged. The slow cooker works like a steamer. You only need about 1/2 cup to 1 cup of liquid at the bottom to create the necessary humidity. The ham will also release its own juices as it heats up.
How do I know when the ham is finished?
The best way to tell is by using a meat thermometer. Insert the probe into the thickest part of the meat, making sure not to touch the bone. Once it reads 140 degrees Fahrenheit, the ham is ready to be removed and rested.