The slow cooker is arguably the greatest invention for home cooks who want to achieve gourmet results with minimal effort. When it comes to preparing a holiday centerpiece or a Sunday family dinner, ham is a top-tier choice. However, the most common question that plagues even experienced cooks is exactly how long to cook ham in a slow cooker to ensure it stays juicy and tender rather than turning into a dry, salty brick.
Cooking ham in a crockpot is less about “cooking” in the traditional sense and more about gentle reheating and flavor infusion. Since most hams purchased at the grocery store are already fully cooked and smoked, your goal is to bring the meat to the perfect serving temperature while allowing your glazes to penetrate the surface.
Understanding the Timeline for Different Ham Types
The duration of your cooking process depends heavily on the size of the ham and whether it is bone-in or boneless. Because slow cookers vary in their heat intensity, these timeframes serve as a reliable baseline for your planning.
Pre-Cooked Spiral Sliced Hams
The spiral-cut ham is a fan favorite because it is pre-sliced and incredibly easy to serve. However, because it is already sliced, it is the most prone to drying out. For a standard 7 to 9-pound spiral ham, you should aim for 3 to 4 hours on the Low setting. It is generally advised to avoid the High setting for spiral hams as the edges of the slices can become tough before the center is warmed through.
Bone-In Whole or Half Hams
If you are working with a non-sliced bone-in ham, the density of the meat requires a bit more time. These hams usually take between 4 to 6 hours on Low. The bone acts as a conductor of heat, helping the interior reach the desired temperature, but the lack of pre-cut slices means the heat has to penetrate deeper into the muscle fibers.
Boneless Hams
Boneless hams are often smaller and more compact. These can typically be finished in 2 to 3 hours on Low. Because they lack the protection of a bone and the natural fat pockets often found in bone-in varieties, they can overcook quickly. Always check these earlier than you think you need to.
Essential Preparation Steps Before Starting the Timer
To get the most out of your slow cooker ham, you cannot simply toss it in and flip a switch. A few minutes of prep will drastically improve the final texture.
Choosing the Right Size
Before you even leave the grocery store, ensure your ham will actually fit in your slow cooker. A 6-quart oval slow cooker can usually accommodate an 8-pound ham, but anything larger might prevent the lid from closing. If the lid doesn’t seal, you lose the steam necessary to keep the meat moist. If you find yourself with a ham that is slightly too tall, you can create a “foil tent” over the top of the slow cooker and seal it tightly around the rim, though this may slightly extend the cooking time.
The Importance of Liquid
Even though hams release some moisture as they heat, you need a braising liquid to create steam. Adding about half a cup to a cup of liquid is vital. Common choices include apple juice, pineapple juice, chicken broth, or even a splash of ginger ale or cola. This liquid prevents the bottom of the ham from scorching and helps create the base for a delicious au jus or gravy.
Positioning the Ham
For bone-in hams, place the flat, cut side down in the slow cooker. This puts the thickest part of the meat in contact with the bottom of the crock where the heat is often most intense, and it helps the ham stand upright so the lid can close properly.
Mastering the Temperature Control
Precision is the difference between a mediocre ham and a memorable one. While time is a great guide, internal temperature is the only true indicator of readiness.
Target Internal Temperature
According to food safety guidelines, a pre-cooked ham should be reheated to an internal temperature of 140 degrees Fahrenheit. If you are cooking a “fresh” ham (one that has not been cured or pre-cooked), it must reach 145 degrees Fahrenheit followed by a three-minute rest. Since most consumer hams are the “heat and serve” variety, 140 degrees Fahrenheit is your magic number.
Using a Meat Thermometer
Insert your thermometer into the thickest part of the ham, ensuring it does not touch the bone. If it touches the bone, you will get an artificially high reading. Start checking the temperature about an hour before the estimated end time. Once the ham hits 135 degrees Fahrenheit, you can turn the slow cooker to the “Warm” setting, as residual heat will carry it the rest of the way.
Flavor Profiles and Glazing Techniques
The glaze is where you can truly customize your meal. While some hams come with a packet of glaze, making your own is simple and far more flavorful.
When to Apply the Glaze
If you apply a high-sugar glaze at the very beginning of a 6-hour cook cycle, there is a risk the sugar will burn or become unpleasantly bitter. The best practice is to cook the ham for the first 2 to 3 hours plain, then pour your glaze over it for the final hour of cooking.
Popular Glaze Ingredients
- Brown Sugar and Dijon Mustard: A classic sweet and tangy combination.
- Honey and Pineapple: For a bright, tropical flavor profile.
- Maple Syrup and Bourbon: A deep, smoky, and sophisticated option.
- Apricot Preserves and Clove: For a traditional holiday aroma.
Every 30 minutes during the final hour, use a spoon or a basting brush to scoop the juices from the bottom of the crock and pour them back over the top of the ham. This process, known as basting, creates a beautiful lacquer on the outside of the meat.
Common Mistakes to Avoid
Even with the convenience of a slow cooker, things can go wrong. Being aware of these pitfalls will ensure your dinner is a success.
Peeking Under the Lid
Every time you lift the lid of a slow cooker, you release a significant amount of heat and steam. This can add 15 to 20 minutes to your total cooking time. Resist the urge to check on the ham until it is time to apply the glaze or check the temperature.
Cooking on High for Too Long
While the “High” setting is tempting when you are short on time, it is generally too aggressive for ham. The high heat can cause the proteins to contract quickly, squeezing out the moisture and leaving the ham tough. Stick to “Low” whenever possible for the most tender results.
Overcrowding the Pot
If you have to mash the ham down to get it to fit, the heat will not circulate evenly. This results in some parts of the ham being cold while others are overdone. If your ham is too large, it is better to trim a few slices off and cook them separately or use them for breakfast the next day.
Serving and Storage Tips
Once your ham has reached 140 degrees Fahrenheit, remove it from the slow cooker and place it on a carving board. Let it rest for 15 to 20 minutes before slicing. This allows the juices to redistribute throughout the meat. If you slice it immediately, all that precious moisture will run out onto the board, leaving the meat dry.
Utilizing Leftovers
Slow-cooked ham is the gift that keeps on giving. Leftover ham can be stored in the refrigerator for up to 4 days or frozen for up to 2 months. The bone should never be thrown away; it is the perfect base for split pea soup, navy bean stew, or even a rich stock for collard greens.
Frequently Asked Questions
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, a frozen ham will spend too much time in the “danger zone” (between 40 degrees Fahrenheit and 140 degrees Fahrenheit) where bacteria can grow rapidly. Always thaw your ham 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 3/4 pound of bone-in ham per person or 1/2 pound of boneless ham per person. This accounts for the weight of the bone and ensures you have enough for those coveted leftover sandwiches.
What if my ham is too big for the lid to close?
If the ham sticks out of the top, you can wrap the top of the slow cooker tightly with heavy-duty aluminum foil to create a dome. This traps the steam and heat just like the lid would. Make sure the seal is tight around the edges of the ceramic crock.
Do I need to add water to the bottom?
You should always add some form of liquid, but it doesn’t have to be water. Using broth, cider, or juice adds an extra layer of flavor. About 1/2 cup to 1 cup is sufficient to keep the environment moist without boiling the meat.
My ham came out dry, what happened?
The most likely culprit is cooking for too long or using the “High” setting. Additionally, if the ham was a spiral-cut variety, the pre-cut slices allow moisture to escape more easily. Next time, try shortening the cook time and ensuring you have enough liquid in the bottom of the pot.