Hosting a holiday dinner or a large family gathering often feels like a high-stakes juggling act. Between timing the side dishes, managing the oven space, and ensuring the centerpiece of the meal is juicy and flavorful, the kitchen can quickly become a zone of high stress. This is where the magic of the slow cooker comes into play. Learning how to make ham in slow cooker is perhaps the best-kept secret of seasoned home cooks who want professional results without the constant monitoring.
The beauty of using a slow cooker for ham is twofold. First, it frees up your oven for those essential side dishes like roasted vegetables, dinner rolls, or scalloped potatoes. Second, the enclosed, moist environment of a slow cooker is the perfect setting for a ham, preventing it from drying out—a common pitfall when using a traditional oven. By the time you are ready to serve, the meat is tender, infused with flavor, and effortlessly impressive.
Choosing the Right Cut for Your Slow Cooker
Before you start cooking, you need to select the right piece of meat. Not all hams are created equal, and the size of your slow cooker will dictate your options.
Bone-In vs. Boneless
A bone-in ham is widely considered the superior choice for flavor. The bone helps conduct heat evenly and adds a depth of richness to the meat that you just don’t get with boneless varieties. However, boneless hams are much easier to slice and fit more easily into smaller slow cooker units. If you are going for a classic “Sunday Roast” feel, bone-in is the way to go.
Spiral Sliced vs. Whole
Most hams sold in grocery stores are “city hams,” which means they are already cured and often pre-cooked. Spiral-sliced hams are incredibly convenient because they are pre-cut into thin, uniform slices right down to the bone. This allows the glaze to seep deep into the meat. The downside is that they can dry out more easily if overcooked. A whole, unsliced ham takes a bit more effort to carve but stays incredibly juicy.
Size Matters
A standard 6-quart slow cooker can usually accommodate a 7 to 8-pound ham. If you buy a ham that is too tall for the lid to close, you can create a “tent” using heavy-duty aluminum foil to seal the top, though a proper lid fit is always preferred for heat retention.
Preparing Your Ham for the Crockpot
Preparation is minimal, but a few small steps can make a big difference in the final outcome. Start by removing the ham from its packaging and discarding the plastic disc that often covers the bone.
If your ham comes with a flavor packet, feel free to use it, but making your own glaze is almost always better. Rinse the ham under cold water to remove excess brine or saltiness, then pat it dry with paper towels. This helps the glaze and seasonings stick to the surface rather than sliding off.
Crafting the Perfect Slow Cooker Glaze
The glaze is where you can truly customize the flavor profile of your meal. Because the ham is already salty, you want a glaze that offers sweetness and acidity to balance the palate.
The Sweet Component
Brown sugar is the classic choice for a sticky, caramelized finish. However, honey, maple syrup, or even apricot preserves can provide a sophisticated sweetness. Many traditional recipes also call for pineapple juice or orange juice, which adds a bright, citrusy note that cuts through the fat.
Adding Depth with Spices
Don’t be afraid to experiment with spices. Ground cloves, cinnamon, and nutmeg provide that warm, holiday aroma. For a bit of a kick, a tablespoon of Dijon mustard or a pinch of cayenne pepper can add complexity. If you want a more savory profile, garlic powder and onion powder are excellent additions to the liquid base.
Step-by-Step Cooking Process
Once your ham is prepared and your glaze is mixed, it is time to start the slow cooking process.
- Place the ham in the slow cooker. If it is a spiral ham, place it flat-side down to keep the moisture locked between the slices.
- Rub your sugar or spice mixture all over the outside of the ham, ensuring you get some between the slices if it is pre-cut.
- Pour your liquid components (like pineapple juice or ginger ale) into the bottom of the pot. You don’t need a lot of liquid—about half a cup to a cup is plenty—as the ham will release its own juices.
- Cover the slow cooker tightly. If the lid doesn’t fit perfectly, use foil to create a tight seal.
- Set the temperature to Low. Cooking on Low is essential for ham; high heat can toughen the proteins and lead to a dry result.
Cooking Times and Internal Temperatures
Since most hams are pre-cooked, your goal is essentially to reheat the meat to a safe and delicious temperature without overdoing it. For a 7 to 8-pound ham, you should expect a cooking time of 4 to 6 hours on the Low setting.
The safest way to check for doneness is using a meat thermometer. You are aiming for an internal temperature of 140 degrees Fahrenheit. This is the sweet spot where the ham is piping hot and the fats have rendered, but the moisture is still intact. If you go much higher than 145 degrees Fahrenheit, you risk the meat becoming crumbly or dry.
The Secret to a Caramelized Finish
The one thing a slow cooker cannot do is create a crispy, caramelized crust. If you prefer that sugary, burnt-edge texture on your ham, there is an easy extra step. Once the ham reaches 140 degrees Fahrenheit, carefully transfer it to a baking sheet.
Brush on a fresh layer of glaze and place it under the oven broiler for 3 to 5 minutes. Keep a very close eye on it, as sugar burns quickly. Once the glaze is bubbling and slightly charred, remove it from the oven and let it rest.
Resting and Serving
Resting the meat is a step you should never skip. Allow the ham to sit for at least 15 to 20 minutes before carving. This allows the juices to redistribute throughout the meat. If you carve it immediately, all that flavorful moisture will run out onto the cutting board, leaving the meat dry.
When you are ready to serve, use the juices remaining in the slow cooker to create a sauce. You can strain the liquid into a saucepan and simmer it with a bit of cornstarch slurry to thicken it into a rich gravy or jus to pour over the sliced meat.
Storing and Using Leftovers
One of the best parts of making a large ham is the leftovers. Ham stores exceptionally well in the refrigerator for up to four days, or in the freezer for up to two months.
Leftover slow cooker ham is incredibly versatile. You can dice it up for morning omelets, slice it thin for sandwiches, or toss it into a creamy pasta carbonara. The ham bone itself is a culinary treasure; save it to make a pot of split pea soup or slow-cooked pinto beans. The bone adds a smoky, salty depth to stocks and stews that cannot be replicated with store-bought broth.
Common Mistakes to Avoid
Even with a foolproof method like the slow cooker, things can go wrong. Avoid the temptation to peek. Every time you lift the lid, you release a significant amount of heat and steam, which can add 15 to 20 minutes to your total cooking time.
Another mistake is adding too much water. A slow cooker is an enclosed system, meaning very little evaporation occurs. If you add too much liquid, you will end up boiling the ham rather than slow-roasting it, which can dilute the flavor of the meat and the glaze.
Lastly, ensure you are not overcooking the ham. Because it is usually pre-cooked, you are “warming” it rather than “cooking” it from scratch. Start checking the internal temperature around the 4-hour mark to ensure you don’t overshoot your target.
Frequently Asked Questions
Can I cook a frozen ham in a slow cooker?
It is not recommended to put a completely frozen ham directly into a slow cooker. Because slow cookers heat up slowly, the meat may spend too much time in the “danger zone” temperature range where bacteria can grow. Always thaw your ham completely in the refrigerator before placing it in the slow cooker.
Do I need to add water to the bottom of the pot?
You do not need a lot of water. In fact, using a flavorful liquid like apple juice, pineapple juice, or even a splash of cola is better than water. About 1/2 cup of liquid is sufficient to create the steam necessary to keep the environment moist without washing away the flavors of the ham.
How do I keep a spiral ham from drying out?
To prevent a spiral ham from drying out, always cook it on the Low setting and place it cut-side down in the pot. This keeps the slices pressed together, which helps retain moisture. Additionally, ensuring a tight seal with the lid or aluminum foil prevents the steam from escaping.
What if my ham is too big for the slow cooker?
If your ham is slightly too large for the lid to close, you can use a double layer of heavy-duty aluminum foil to cover the top of the slow cooker, crimping it tightly around the edges of the crock. This creates a foil dome that traps the heat and moisture just as well as the original lid.
Can I make the glaze ahead of time?
Yes, you can prepare your glaze up to three days in advance. Store it in an airtight container in the refrigerator. If it contains butter or solidifies, simply warm it up slightly in the microwave or on the stovetop before brushing it onto your ham.