When the holidays roll around or you simply want a Sunday dinner that feels like a celebration, a glazed ham is often the centerpiece of choice. However, managing oven space when you have side dishes, rolls, and desserts competing for heat can be a logistical nightmare. This is where your slow cooker becomes the hero of the kitchen. Learning how to cook a ham crock pot style not only saves your oven for the pumpkin pie but also results in some of the most tender, juicy meat you have ever tasted.
Cooking ham in a slow cooker allows the meat to bathe in its own juices and whatever delicious glaze you choose, preventing the dreaded “dry ham” syndrome that often occurs in traditional roasting. Whether you are a seasoned pro or a first-timer, this guide will walk you through every step of the process.
Why Choose the Slow Cooker for Your Ham
Traditional oven roasting relies on dry heat. While this is great for getting a crispy skin on a turkey, it can easily sap the moisture from a pre-cooked ham. Most hams purchased at the grocery store are already cured and smoked, meaning you aren’t really “cooking” the meat from scratch; you are reheating it to a safe and palatable temperature.
The slow cooker creates a sealed, humid environment. As the ham heats up, the moisture stays trapped inside the ceramic pot, effectively steaming the meat while it absorbs the flavors of your brown sugar, pineapple, or maple glaze. It is the ultimate “set it and forget it” method for a high-stakes meal.
Choosing the Right Ham for Your Crock Pot
Before you start, you need to make sure your ham actually fits in your slow cooker. This sounds obvious, but a 10-pound bone-in monster will not fit in a standard 6-quart oval crock pot.
Bone-In vs. Boneless
Bone-in hams generally have better flavor and texture. The bone helps conduct heat into the center of the meat and adds a depth of savory flavor that boneless versions lack. Plus, you get a ham bone at the end for making split pea soup. However, boneless hams are much easier to fit into smaller slow cookers and are far easier to slice.
Spiral Sliced vs. Whole
Spiral-sliced hams are incredibly convenient because they are already cut down to the bone. This allows the glaze to seep deep into every slice. The risk with spiral-sliced ham is that it can dry out faster. If you choose this variety, you must be diligent about keeping the moisture level high in the pot.
Size Matters
For a standard 6-quart to 7-quart slow cooker, look for a ham between 7 and 9 pounds. If the ham is a bit too tall and the lid won’t close, you can create a “tent” using a double layer of heavy-duty aluminum foil to seal the top of the crock pot tightly.
Essential Ingredients for a Perfect Glaze
While the ham provides the salt and smoke, the glaze provides the balance. A good glaze needs a sugar component and an acid component.
The Sweet Base
Brown sugar is the classic choice because it creates a syrupy consistency that clings to the meat. Honey and maple syrup are excellent alternatives that provide a more floral or woody sweetness.
The Liquid and Acid
You need a bit of liquid at the bottom of the pot to create steam and prevent scorching. Pineapple juice is the gold standard here because the enzymes in the juice help tenderize the meat, and the acidity cuts through the fat. Other great options include:
- Apple cider or apple juice
- Orange juice
- Ginger ale or lemon-lime soda
- A splash of bourbon for a more “adult” flavor profile
The Spices
Don’t be afraid to season. Warm spices like ground cloves, cinnamon, and nutmeg scream “holiday.” If you want a savory twist, a tablespoon of Dijon mustard or a teaspoon of garlic powder can add incredible complexity.
Step-by-Step Instructions
Follow these steps to ensure your ham comes out perfectly every time.
Prepare the Ham
Remove the ham from its packaging. If there is a plastic “button” on the bone, make sure to discard it. If you are using a non-sliced ham, you can use a sharp knife to score the surface in a diamond pattern about 1 inch deep. This allows the glaze to penetrate the thick layer of fat.
Create the Flavor Base
Place the ham in the slow cooker. If it is a half-ham, place it flat-side down. Rub your dry ingredients (like brown sugar and spices) directly onto the surface of the meat. Pour your liquid components (like pineapple juice or cider) into the bottom of the pot, not directly over the sugar, so you don’t wash the rub off.
The Cooking Process
Cover the pot with the lid or your foil tent. Set the slow cooker to LOW. While it is tempting to use the HIGH setting to speed things up, low and slow is the secret to juicy ham.
Cooking times vary based on the size:
- 7 to 8 pound ham: 4 to 5 hours on LOW.
- 9 to 10 pound ham: 5 to 6 hours on LOW.
The goal is to reach an internal temperature of 140 degrees Fahrenheit. Since the ham is already cooked, you are simply looking for it to be hot throughout.
Basting
About once every hour, take a large spoon and ladle the juices from the bottom of the pot over the top of the ham. This ensures the meat stays moist and the flavor remains consistent from top to bottom.
Finishing Touches: The Sear
One drawback of the slow cooker is that you don’t get those crispy, caramelized edges that an oven provides. If you crave that “crunch,” there is an easy fix. Once the ham is done in the slow cooker, carefully transfer it to a baking sheet. Pour a little more glaze over it and pop it under your oven broiler for 3 to 5 minutes. Watch it closely! The high sugar content means it can go from caramelized to burnt in seconds.
Serving and Storage Tips
Let the ham rest for at least 15 to 20 minutes before carving. This allows the juices to redistribute so they don’t all run out onto the cutting board.
If you have leftovers (and you almost certainly will), they can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, ham freezes beautifully. Dice it up and store it in freezer bags to use for future breakfasts like omelets or quiches.
Frequently Asked Questions
- Can I cook a frozen ham in the crock pot?
- It is not recommended to cook a fully frozen ham in a slow cooker. Because the crock pot heats up slowly, the meat may stay in the “danger zone” (between 40 degrees Fahrenheit and 140 degrees Fahrenheit) for too long, allowing bacteria to grow. Always thaw your ham completely in the refrigerator before putting it in the slow cooker.
- How much ham should I buy per person?
- A good rule of thumb is about 3/4 pound per person for a bone-in ham and 1/2 pound per person for a boneless ham. This usually leaves enough for a few leftovers the next day.
- Do I need to add water to the bottom of the slow cooker?
- You should add some form of liquid, but it doesn’t have to be water. Using juice, soda, or even a bit of wine adds flavor while providing the necessary moisture to create steam. About 1/2 cup to 1 cup of liquid is usually sufficient.
- What if my ham is too big for the lid to close?
- If the bone is sticking out or the ham is simply too tall, do not force the lid. Use two layers of heavy-duty aluminum foil to cover the top of the slow cooker, crimping it tightly around the edges of the ceramic pot to trap the heat. Then, place the lid on top of the foil as best you can to add a little extra weight and insulation.
- How do I prevent a spiral ham from getting mushy?
- Spiral hams can become mushy if they are cooked for too long or submerged in too much liquid. To avoid this, place the ham flat-side down so only the bottom touches the liquid, and be sure to check the internal temperature around the 3-hour mark. Once it hits 140 degrees Fahrenheit, switch the slow cooker to the “warm” setting.