Whether it is for Christmas dinner, Easter brunch, or a simple Sunday family gathering, a glazed, tender ham is often the centerpiece of the meal. However, the traditional oven method can be tricky. It is easy to end up with a dried-out exterior while the center remains cold, and it occupies precious oven space that you likely need for side dishes like roasted vegetables or rolls.
Learning how to slow cook a ham in a slow cooker is the ultimate “kitchen hack” for busy hosts. By using the gentle, moist heat of a crockpot, you can ensure that the meat stays incredibly juicy while freeing yourself from hovering over the stove. This guide will walk you through everything from selecting the right cut of meat to achieving that iconic caramelized glaze.
Why the Slow Cooker is Superior for Ham
The primary challenge with ham is that most varieties sold in grocery stores are already fully cooked or smoked. When you “cook” a ham, you are actually just reheating it. In a dry oven, moisture evaporates quickly, leading to a tough, leathery texture.
A slow cooker creates a sealed, humid environment. As the ham heats up, the trapped steam prevents the muscle fibers from drying out. Furthermore, the low and slow approach allows any added flavors—like maple syrup, cloves, or pineapple juice—to penetrate deep into the meat rather than just sitting on the surface.
Selecting the Best Ham for Your Slow Cooker
Before you start, you need to ensure your ham will actually fit. Most standard slow cookers are 6 to 7 quarts and feature an oval shape, which is ideal for large cuts of meat.
Bone-In vs. Boneless
While boneless hams are easier to slice, bone-in hams are widely considered superior for flavor. The bone acts as a heat conductor, helping the ham warm more evenly from the inside out, and it adds a rich depth to the surrounding meat. Plus, you can save the bone afterward to make a spectacular split pea soup.
Spiral Sliced vs. Whole
Spiral-sliced hams are convenient because they are pre-cut by the manufacturer. However, they are more prone to drying out because the heat can get between the slices. If you use a spiral-sliced ham, you must be extra vigilant about your liquid levels and cooking time. A whole (unsliced) ham is more forgiving but requires a bit more effort when it comes time to serve.
Size Matters
For a 6-quart slow cooker, a ham weighing between 7 and 9 pounds is usually the limit. If you buy a ham with a large shank bone, it might prevent the lid from closing. If this happens, don’t panic; you can create a “tent” using a double layer of heavy-duty aluminum foil to seal the top of the slow cooker tightly.
Essential Ingredients for a Flavorful Glaze
While you could simply put the ham in the pot by itself, a glaze is what elevates the dish from “lunch meat” to “holiday feast.” You want a balance of sweetness, acidity, and spice.
- The Sweet Base: Brown sugar, honey, maple syrup, or even apricot preserves.
- The Liquid: Pineapple juice is the gold standard because its enzymes help tenderize the meat. Other great options include apple cider, orange juice, or even a splash of ginger ale or Dr. Pepper for a Southern twist.
- The Aromatics: Whole cloves (pushed into the surface of the ham), Dijon mustard for tang, and a pinch of cinnamon or nutmeg for warmth.
Step-by-Step Instructions for Slow Cooking Success
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Preparing the Ham
Remove the ham from its packaging and discard the plastic “button” that often covers the bone end. If you are using a whole ham (not spiral-sliced), use a sharp knife to score the fat in a diamond pattern about 1/2-inch deep. This allows the glaze to soak in.
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Adding the Flavor
Place the ham in the slow cooker, flat-side down if possible. Rub your dry ingredients (like brown sugar and spices) directly onto the meat. Pour your liquid components (like juice or honey) over the top, ensuring some of it gets between the slices if it is a spiral cut.
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The Cooking Process
Set your slow cooker to LOW. While it is tempting to use the HIGH setting to save time, the LOW setting is much better for maintaining the integrity of the meat.
- For a fully cooked ham: Cook for 4 to 6 hours on LOW.
- For a “cook-before-eating” ham: Cook for 6 to 8 hours on LOW, or until the internal temperature reaches 145 degrees Fahrenheit.
About every hour, use a spoon or a turkey baster to scoop the juices from the bottom of the pot and pour them back over the top of the ham. This process, known as basting, ensures the top doesn’t dry out.
Achieving the Perfect Finished Glaze
The only downside to a slow cooker is that it doesn’t provide the direct, intense heat needed to caramelize sugar. To get that dark, sticky, professional-looking crust, you should finish the ham in the oven.
Carefully remove the ham from the slow cooker (be careful, as it may be falling-apart tender) and place it on a roasting pan. Take the liquid remaining in the slow cooker, pour it into a saucepan, and simmer it on the stove over medium-high heat until it reduces into a thick syrup. Brush this syrup over the ham and place it under the oven broiler for 3 to 5 minutes until the sugar bubbles and turns dark brown.
Serving and Storage Tips
Once the ham is finished, let it rest for at least 15 to 20 minutes before carving. This allows the juices to redistribute so the meat remains moist on the plate.
If you have leftovers, ham is incredibly versatile. It stays fresh in the refrigerator for up to 4 days or can be frozen for up to 2 months. Beyond sandwiches, consider dicing leftover ham into omelets, folding it into a creamy carbonara pasta, or adding it to a hearty pot of beans.
FAQs
Can I put a frozen ham in the slow cooker?
It is not recommended to put a completely frozen ham in a slow cooker. Because the slow cooker heats up slowly, the meat may 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 liquid do I need to add?
You don’t need much. The ham itself will release a significant amount of moisture as it heats. Usually, 1/2 cup to 1 cup of liquid (juice, cider, or soda) is plenty to create steam and prevent the bottom from scorching.
What if my ham is too big for the lid to close?
This is a common issue with bone-in hams. Simply take a large piece of aluminum foil and wrap it over the top of the slow cooker, crimping it tightly around the edges of the stoneware to create a dome. This traps the heat and steam just as effectively as the glass lid.
Do I have to use a glaze?
While you don’t have to use a glaze, the ham can be quite salty on its own. A sweet glaze provides a necessary contrast to the saltiness of the curing process. If you prefer a savory ham, you can use garlic, herbs, and a splash of chicken broth instead of sugar-based ingredients.
How do I know when the ham is done?
Since most hams are pre-cooked, you are looking for an internal temperature of 140 degrees Fahrenheit for a pre-cooked ham to be warmed through. If the ham was not pre-cooked (labeled “cook-before-eating”), it must reach an internal temperature of 145 degrees Fahrenheit followed by a three-minute rest period for safety. Use a meat thermometer inserted into the thickest part of the meat, making sure not to touch the bone.