The holiday season often brings a whirlwind of activity, from decorating the mantel to coordinating travel plans with extended family. At the center of it all is the meal, usually a grand centerpiece that requires hours of oven monitoring and precise timing. However, mastering the art of the holiday dinner doesn’t have to mean being tethered to the kitchen. Learning how to make ham in the crockpot is the ultimate “cheat code” for home cooks who want a professional-grade result with a fraction of the effort.
Using a slow cooker for ham isn’t just about convenience; it is actually a superior method for maintaining the meat’s integrity. Because most store-bought hams are already fully cooked, the goal of the home chef is simply to reheat the meat without drying it out. The enclosed, moist environment of a crockpot acts as a personal steam chamber, ensuring every slice stays succulent and tender while allowing flavors from glazes to penetrate deep into the meat.
Selecting the Right Ham for Your Slow Cooker
Before you plug in your appliance, you need to choose the right cut of meat. Not all hams are created equal, and size matters significantly when you are working with the limited dimensions of a crockpot.
Bone-In vs. Boneless
A bone-in ham is widely considered the gold standard for flavor. The bone acts as a heat conductor, helping the ham cook more evenly from the inside out, and it imparts a richer, saltier depth to the meat. However, bone-in hams are often awkwardly shaped. If you choose this route, look for a “shank portion” or “butt portion” that weighs between 7 and 9 pounds.
Boneless hams are much easier to fit into smaller slow cookers. They are easy to slice and provide a uniform look, but they can occasionally be prone to drying out faster than their bone-in counterparts. If you go boneless, look for a high-quality “carver ham” rather than a pressed deli-style loaf.
Spiral Sliced vs. Whole
Spiral-sliced hams are incredibly popular because the hard work of carving is already done for you. The downside is that the pre-cut slices provide more surface area for moisture to escape. If you use a spiral ham, you must be diligent about keeping the heat low and the lid sealed. A whole, unsliced ham (often called a “picnic ham” or “city ham“) retains moisture better but requires a sharp carving knife and a bit of patience once it is finished.
Preparing the Crockpot and the Meat
Preparation is minimal, but a few small steps can make a big difference in the final presentation and taste.
First, check the fit. Place your ham in the crockpot to ensure the lid can close completely. If the bone is poking out or the ham is too tall, you can wrap the top tightly with a double layer of heavy-duty aluminum foil to create a “tent.” This seals in the steam even if the ceramic lid won’t sit flush.
Second, consider the “liquid gold.” You do not need much liquid in the bottom of the pot because the ham will release its own juices, but a half-cup of liquid can prevent scorching. Good options include:
- Apple cider or apple juice for sweetness.
- Pineapple juice for a tropical tang.
- Ginger ale or cola for a classic, caramelized flavor profile.
- Water or chicken stock if you want to keep the flavor profile neutral.
Crafting the Perfect Slow Cooker Glaze
The glaze is where you can truly customize your meal. While many hams come with a foil packet of glaze mix, making your own elevates the dish from “standard” to “signature.”
The Sweet Component
Every great ham needs sugar to balance the natural saltiness of the brine. Brown sugar is the classic choice because it creates a deep, molasses-like syrup. Honey provides a floral sweetness and a beautiful sheen, while maple syrup offers an earthy, autumnal vibe.
The Acidic Component
To prevent the glaze from being cloying, you need acid. Dijon mustard is a favorite because it adds a sophisticated “bite.” Apple cider vinegar or citrus juices like orange or pineapple also work wonders to cut through the richness of the pork.
The Aromatic Component
Warm spices are the secret to that “holiday smell” that wafts through the house. Ground cloves, cinnamon, nutmeg, and even a hint of garlic powder or smoked paprika can add complexity. For a traditional look, you can stud the outside of the ham with whole cloves, though you should remember to remove them before serving.
The Cooking Process Step-by-Step
Once your ham is selected and your glaze is whisked together, it is time to let the slow cooker do its job.
- Place the ham in the slow cooker, flat-side down (or whichever way fits best).
- Rub about half of your glaze over the surface of the ham, making sure to get between the slices if it is a spiral-cut variety.
- Cover the pot. Set the temperature to LOW.
- Cooking time generally ranges from 3 to 5 hours. Because the ham is already cooked, you are looking for an internal temperature of 140 degrees Fahrenheit.
- About 30 to 45 minutes before serving, pour the remaining glaze over the ham to refresh the coating and allow it to tack up.
Avoid the temptation to cook the ham on HIGH. High heat can seize the proteins and squeeze out the moisture, leading to a tough, stringy texture. Slow and low is the mantra for a perfect crockpot ham.
Finishing for the Wow Factor
While the crockpot is great for cooking, it doesn’t always provide that dark, crispy, caramelized “bark” that some people love. If you want a more aesthetic finish, carefully remove the ham from the slow cooker and place it on a baking sheet.
Brush it one last time with the juices from the bottom of the pot and pop it under the oven broiler for 3 to 5 minutes. Watch it closely; the sugar in the glaze can go from caramelized to burnt in a matter of seconds. This step creates a beautiful contrast between the tender interior and a crisp, sweet exterior.
Storing and Using Leftovers
One of the best parts of making a large ham is the abundance of leftovers. Ham keeps well in the refrigerator for 3 to 4 days, or it can be frozen for up to 2 months.
Don’t throw away the ham bone! That bone is a flavor powerhouse. You can freeze it and use it later to make:
- Split pea soup
- Navy bean stew
- A rich base for collard greens
The residual meat and marrow will provide a smoky, savory depth that you simply cannot get from store-bought broth.
For the sliced meat, consider making:
- Breakfast sandwiches
- Diced ham for omelets
- A classic “Monte Cristo” sandwich with Swiss cheese and jam
The versatility of ham makes it one of the most economical choices for large family gatherings.
Frequently Asked Questions
Can I put a frozen ham directly into the crockpot?
It is strongly recommended that you thaw your ham completely in the refrigerator before putting it in the slow cooker. Placing a large, frozen block of meat into 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. Additionally, a frozen ham will cook unevenly, leaving the outside dry while the inside remains cold.
How much ham should I buy per person?
For a bone-in ham, a good rule of thumb is 3/4 to 1 pound of meat per person. This accounts for the weight of the bone and ensures you have enough for everyone, plus a little extra for leftovers. For boneless ham, you can scale back to 1/2 pound per person.
My ham is too big for the lid to fit. What should I do?
This is a common issue with larger bone-in hams. Do not try to force the lid or cut the ham into small chunks, which can dry it out. Instead, create a “tent” using two large pieces of heavy-duty aluminum foil. Wrap the foil tightly around the rim of the slow cooker insert to trap the steam inside. The ham will cook perfectly as long as the seal is tight.
How do I keep a spiral ham from getting dry?
The key to a moist spiral ham is moisture and temperature. Always cook on the LOW setting. You should also place the ham cut-side down in the pot; this allows the natural juices to pool at the base of the slices rather than running out of them. Adding a liquid like pineapple juice or ginger ale to the bottom of the pot also creates a steaming effect that protects the delicate slices.
Is it necessary to add water to the slow cooker?
You do not need to submerge the ham in water, but adding about 1/2 cup of liquid is a smart move. Without any liquid, the sugars in the ham glaze that drip to the bottom might burn or stick to the ceramic. A small amount of juice, cider, or even water creates a buffer and helps generate the steam needed to heat the ham through evenly.