The holiday season often brings a mix of excitement and culinary anxiety. Whether it is Christmas, Easter, or a large Sunday dinner, the centerpiece of the meal is almost always a succulent, glazed ham. However, the traditional oven-roasting method comes with significant drawbacks: it occupies valuable oven real estate needed for side dishes, and if you aren’t careful, the dry heat can turn a expensive cut of meat into a salty brick of sandpaper. This is where the slow cooker becomes your best friend. Learning how to make ham in a crockpot is not just a convenience; it is a culinary strategy that ensures your main course remains incredibly moist, infused with flavor, and completely hands-off.
Why the Slow Cooker is Superior for Ham
When you cook a ham in the oven, you are battling evaporation. Even when covered in foil, the high-intensity heat of an oven tends to draw moisture out of the meat. A crockpot, by design, creates a sealed, humid environment. As the ham heats through, the moisture stays trapped inside the ceramic pot, essentially braising the meat in its own juices and whatever glaze you’ve applied.
Furthermore, most hams purchased at the grocery store are “fully cooked.” This means your primary goal isn’t actually “cooking” the meat to a safe temperature from raw, but rather reheating it gently so that the fats melt and the connective tissues soften without the muscle fibers toughening up. The low and slow approach of a crockpot is perfectly suited for this task.
Choosing the Right Ham for Your Crockpot
Before you start, you need to ensure your ham will actually fit. This sounds obvious, but many home cooks have been surprised by a lid that won’t close on a 10-pound bone-in beauty.
Spiral Sliced vs. Whole Ham
Spiral-sliced hams are the most popular choice for slow cookers because they allow the glaze to seep deep into every layer of the meat. However, they are also more prone to drying out if overcooked. A whole, unsliced ham (often called a “butt” or “shank” portion) takes a bit longer to heat through but maintains its juice exceptionally well.
Bone-In vs. Boneless
If your crockpot is large enough, always go for bone-in. The bone acts as a conductor of heat, helping the interior warm up evenly, and it adds a depth of flavor that boneless hams simply cannot match. Plus, you get the added bonus of a ham bone to use for pea soup or beans the next day.
Checking the Size
For a standard 6-quart or 7-quart slow cooker, a ham weighing between 7 and 9 pounds is usually the limit. If you buy a ham that is a bit too tall, you can “tent” the top of the crockpot with a heavy layer of aluminum foil and then place the lid on top of the foil to create a seal.
Essential Ingredients for a Perfect Glaze
While the ham provides the protein, the glaze provides the personality. A good ham glaze needs a balance of three things: sweetness, acidity, and spice.
The Sweet Base
Brown sugar is the classic choice because it creates a thick, syrupy coating. However, many recipes call for honey, maple syrup, or even apricot preserves. For a retro twist, pineapple juice or a can of cola can provide the sugar and liquid needed to keep things moist.
The Acidic Component
To cut through the saltiness of the pork, you need acid. Apple cider vinegar, Dijon mustard, or pineapple rings are excellent choices. The acid helps balance the palate so the meal doesn’t feel overly heavy.
Warm Spices
Ground cloves, cinnamon, and nutmeg are the traditional trio for a holiday ham. If you want something more modern, consider adding a pinch of smoked paprika or even a splash of bourbon to the glaze.
Step-by-Step Instructions for Slow Cooker Success
- Preparing the Ham: Start by removing the ham from its packaging. Most hams come with a plastic disc covering the bone; make sure to remove and discard this. If your ham is not pre-sliced, you can use a sharp knife to score the fat in a diamond pattern. This allows the glaze to penetrate and creates a beautiful presentation.
- Layering the Flavors: Place the ham in the crockpot. If it is a half-ham, place the flat side (the cut side) down. This helps prevent the meat from drying out. Pour your liquid of choice—about half a cup of apple juice, pineapple juice, or water—into the bottom of the pot. Then, rub your dry sugar or pour your prepared glaze over the top and sides of the meat.
- The Cooking Process: Set your crockpot to the Low setting. You should avoid using the High setting for ham, as it can cause the outer edges to become tough before the center is warm. For a 7 to 9-pound ham, you will typically need 4 to 5 hours on Low. The goal is to reach an internal temperature of 140°F. Since the ham is already cooked, you are simply looking for a serving temperature that is hot throughout. Using a meat thermometer is the only way to be 100% sure you haven’t overcooked it.
- The Basting Technique: Every hour or so, take a large spoon and drizzle the juices from the bottom of the crockpot back over the top of the ham. This redistributes the sugar and spices and ensures the top of the meat doesn’t get parched.
- Finishing Touches: The Sear: One minor drawback of the crockpot is that it doesn’t produce a “crusty” or caramelized exterior like an oven does. If you crave that sugary crunch, you can carefully remove the ham from the slow cooker 15 minutes before serving. Place it on a baking sheet, brush on one final layer of glaze, and pop it under your oven’s broiler for 3 to 5 minutes. Watch it closely so it doesn’t burn, then let it rest for 10 minutes before carving.
Serving and Storage Tips
When the ham is done, let it rest. Resting allows the juices to redistribute so they don’t all run out the moment you slice into it.
Leftover ham is arguably better than the main event. It can be stored in the refrigerator for up to 4 days or frozen for up to 2 months. Use the leftovers for breakfast hash, split pea soup, or the ultimate grilled cheese sandwich.
Frequently Asked Questions
Do I need to add liquid to the bottom of the crockpot?
Yes, it is highly recommended to add a small amount of liquid, such as 1/2 cup of apple juice, water, or even ginger ale. While the ham will release some of its own juices, the added liquid creates the steam necessary to keep the meat tender and prevents the glaze from burning at the bottom of the pot.
How long does it take to cook a ham in the slow cooker?
For a fully cooked ham, the general rule is 15 to 20 minutes per pound on the Low setting. Most average-sized hams (around 8 pounds) will take between 4 and 6 hours. Always use a meat thermometer to check for an internal temperature of 140°F to avoid overcooking.
Can I put a frozen ham in the crockpot?
It is not recommended to put a completely frozen ham directly into a slow cooker. Because the crockpot heats slowly, the meat may stay in the “danger zone” (between 40°F and 140°F) for too long, which can allow bacteria to grow. It is best to thaw the ham completely in the refrigerator for 24 to 48 hours before cooking.
My ham is too big for the lid to close. What should I do?
If the ham sticks out of the top, do not try to force the lid. Instead, wrap a large piece of heavy-duty aluminum foil over the top of the crockpot, crimping it tightly around the edges of the ceramic insert to create a dome. Place the lid on top of the foil to help weigh it down. This will trap the heat and steam just as well as the lid alone.
Can I overcook ham in a crockpot?
Yes, you can. Even though the environment is moist, leaving a ham in the slow cooker for too long (especially a spiral-sliced one) will cause the meat to become mushy or fall apart into shreds. While it will still be edible, it will lose that classic “sliceable” texture. Aim for the 140°F internal temperature and then switch the crockpot to the “Warm” setting if you aren’t ready to eat yet.