The centerpiece of a holiday feast or a Sunday dinner doesn’t have to be a source of stress. While the oven is often the traditional choice for glazing a festive ham, the slow cooker is the secret weapon of seasoned home cooks. Learning how to cook ham in the crockpot not only frees up precious oven space for side dishes and rolls but also ensures that the meat remains incredibly tender and juicy. Because a crockpot creates a sealed, moist environment, you avoid the common pitfall of a dry, leathery ham that often results from high-heat roasting.
Whether you are preparing a meal for Easter, Christmas, or just a hearty family gathering, using a slow cooker allows the flavors of your glaze to penetrate deep into the meat. This guide will walk you through everything from selecting the right cut to achieving that perfect caramelized finish.
Choosing the Right Ham for Your Slow Cooker
Before you even turn on the appliance, you need to make sure you have the right piece of meat. Not all hams are created equal, and size matters when you are working with the fixed dimensions of a crockpot.
Bone-In vs. Boneless
For the best flavor and texture, a bone-in ham is generally superior. The bone acts as a heat conductor, helping the meat cook more evenly from the inside out, and it adds a depth of flavor to the juices that boneless varieties lack. However, boneless hams are much easier to slice and fit more easily into smaller slow cookers. If you choose bone-in, make sure to measure your crockpot first to ensure the lid can close completely.
Spiral Sliced vs. Whole
Spiral-sliced hams are incredibly convenient because they are pre-cut into thin, uniform slices. This allows the glaze to seep between every layer. The downside is that they can dry out faster if overcooked. A whole (unsliced) ham retains moisture better but requires more effort to carve before serving.
Sizing and Fit
Most standard 6-quart to 7-quart crockpots can accommodate an 8-pound to 10-pound ham. If the ham is a bit too tall and the lid won’t shut, you can create a “foil tent” by tightly sealing heavy-duty aluminum foil over the top of the slow cooker insert, though a sealed glass lid is always preferable for heat retention.
Essential Ingredients for a Flavorful Glaze
While the ham itself is savory and salty, the magic happens when you introduce a sweet and tangy glaze. The sugar in the glaze balances the saltiness of the cured meat and creates a beautiful, sticky exterior.
The Base: Most glazes start with a sweet liquid. Brown sugar is the gold standard, but you can also use maple syrup, honey, or even apricot preserves.
The Liquid: You need a bit of moisture to prevent burning. Pineapple juice, orange juice, or even apple cider works beautifully. Some traditional recipes even call for a splash of ginger ale or cola to help tenderize the meat.
Aromatic Spices: Ground cloves, cinnamon, and nutmeg provide that classic holiday aroma. If you want a bit of a kick, a tablespoon of Dijon mustard or a pinch of cayenne pepper can add sophistication to the flavor profile.
Step-by-Step Instructions for Slow Cooker Ham
Cooking a ham in the crockpot is mostly a “set it and forget it” process, but following these steps will ensure the best possible outcome.
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Prepare the Ham
If your ham comes with a plastic disk over the bone, be sure to remove and discard it. Rinse the ham under cold water to remove excess brine and pat it dry with paper towels. If you are using a whole, unsliced ham, use a sharp knife to score the fat in a diamond pattern, about 1/2 inch deep. This allows the glaze to penetrate and creates a beautiful presentation. -
Layer the Flavors
Place the ham in the slow cooker. If it is a flat-cut ham, place the cut side down to keep it moist. Rub your brown sugar or dry spice mix all over the surface, pressing it into the scores or between the spiral slices. Pour your liquid components (juice or soda) into the bottom of the pot rather than directly over the top to avoid washing off all the sugar you just applied. -
The Cooking Process
Set your crockpot to Low. While it may be tempting to use the High setting to speed things up, slow cooking is essential for breaking down any connective tissue and keeping the meat succulent. Most pre-cooked hams only need to be heated through to an internal temperature of 140 degrees Fahrenheit. This usually takes about 4 to 6 hours for an 8-pound ham. -
Basting for Success
About every hour, use a large spoon or a turkey baster to scoop up the juices from the bottom of the crockpot and pour them back over the top of the ham. This builds up layers of flavor and prevents the top of the meat from drying out.
Achieving a Crispy Glazed Finish
One limitation of the slow cooker is that it doesn’t provide the dry heat necessary to caramelize sugars and create a “crust.” If you prefer a crispy, tacky glaze, there is an easy extra step you can take once the ham is finished cooking.
Carefully remove the ham from the crockpot and place it on a baking sheet lined with foil. Brush on an extra layer of glaze or a mixture of brown sugar and a little bit of the crockpot juices. Place the ham under the oven broiler for 3 to 5 minutes. Watch it very closely, as sugar can go from perfectly caramelized to burnt in a matter of seconds. Once it is bubbling and slightly charred in spots, remove it from the oven.
Tips for the Best Leftovers
One of the best parts of learning how to cook ham in the crockpot is the bounty of leftovers. Ham is incredibly versatile and can be used for days after the initial meal.
To store leftovers, carve the remaining meat off the bone while it is still slightly warm, but not hot. Store the meat in airtight containers or zip-top bags in the refrigerator for up to 4 days. If you have more than you can eat, ham freezes exceptionally well for up to 2 months.
Don’t throw away the ham bone! The bone is packed with collagen and savory flavor. You can use it immediately or freeze it to make split pea soup, navy bean stew, or even a rich stock for collard greens. The smoky, salty essence of the bone provides a base that store-bought broth simply cannot replicate.
Common Mistakes to Avoid
Even with a simple method like this, a few small errors can impact the quality of your dinner.
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First, avoid adding too much liquid. The ham itself will release a significant amount of juice as it heats up. If you start with too much liquid in the bottom of the pot, you end up boiling the meat rather than slow-roasting it, which can affect the texture. Usually, 1/2 cup to 1 cup of liquid is plenty.
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Second, don’t overcook it. Remember that almost all hams sold in grocery stores are already fully cooked or “ready to eat.” Your goal in the crockpot is simply to bring it up to a safe serving temperature and infuse it with flavor. Leaving it on Low for 10 hours will likely result in meat that falls apart into shreds, which might be fine for sandwiches but isn’t ideal for a sliced holiday presentation.
FAQs
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Can I cook a frozen ham in the crockpot?
It is not recommended to put a completely frozen ham directly into the slow cooker. Because the crockpot heats up slowly, the meat may spend too much time in the “danger zone” temperature range where bacteria can grow rapidly. It is best to thaw your 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 is to plan for about 1/2 pound of meat per person for a boneless ham and about 3/4 pound per person for a bone-in ham. This accounts for the weight of the bone and ensures you have enough for everyone to have seconds or leftovers for sandwiches the next day. -
What if my ham is too big for the slow cooker?
If the ham is just slightly too tall, you can use the aluminum foil tent method mentioned earlier. However, if it is significantly too large, you may need to trim a portion of the meat off. You can cook the trimmed pieces alongside the main ham or save them for a different meal, like a breakfast hash or omelets. -
Do I need to add water to the bottom of the crockpot?
You should add some form of liquid to provide steam and prevent the bottom from scorching, but it doesn’t have to be water. Using pineapple juice, apple juice, or even a bit of white wine adds much more flavor than plain water would. -
How do I know when the ham is officially done?
Since most hams are pre-cooked, you are looking for an internal temperature of 140 degrees Fahrenheit. Use a meat thermometer inserted into the thickest part of the meat, making sure the probe does not touch the bone, as the bone can give an inaccurate, higher temperature reading.