Cooking a ham is often associated with grand holiday ovens, basting every twenty minutes, and the constant fear of drying out a expensive centerpiece. However, the slow cooker has revolutionized this process, offering a “set it and forget it” method that actually produces a juicier, more tender result than most traditional ovens can manage. If you are wondering exactly how long to cook a ham in a slow cooker, the answer depends on the size of your ham, whether it is bone-in or boneless, and whether you are using the low or high setting.
In this comprehensive guide, we will break down the timing, the techniques, and the secret tips to ensure your next ham is the highlight of the dinner table.
Understanding the Basics of Slow Cooker Ham
Most hams purchased at the grocery store are “fully cooked” or “city hams.” This means you aren’t actually cooking the meat from a raw state; instead, you are gently reheating it to an internal temperature that makes it palatable and safe while allowing flavors like maple, brown sugar, or pineapple to penetrate the muscle fibers. Because the slow cooker uses moist heat, it prevents the exterior of the ham from becoming leathery while the interior reaches the desired temperature.
How Long to Cook a Ham in a Slow Cooker by Weight
The most critical factor in determining your timeline is the weight of the ham. While slow cookers vary in their heating intensity, there are standard windows of time that apply to most 6-quart to 8-quart machines.
Cooking on the Low Setting
For the best results, most chefs recommend the low setting. This allows the collagen and connective tissues to soften without seizing up the proteins.
- For a 4 to 6-pound ham, you should plan for 4 to 6 hours on low.
- For a 7 to 10-pound ham, you should plan for 5 to 8 hours on low.
A good rule of thumb is approximately 1 hour per pound when cooking on low, though larger hams often heat through slightly faster per pound than smaller ones due to the thermal mass.
Cooking on the High Setting
If you are in a time crunch, the high setting is an option, though it carries a slightly higher risk of drying out the edges of the ham.
- For a 4 to 6-pound ham, 2 to 3 hours on high is usually sufficient.
- For a 7 to 10-pound ham, 3 to 4 hours on high will typically do the trick.
Bone-In vs. Boneless Timing Differences
The structure of your ham also plays a role in how heat is distributed.
Boneless Hams
Boneless hams are often compressed into a uniform oval shape. Because they lack a central bone to act as a heat conductor, they can sometimes take a bit longer to reach the core temperature if they are particularly thick. However, because they are easier to fit into the pot, you can often surround them with more liquid, which speeds up the steaming process. Expect a boneless ham to fall on the shorter end of the time estimates provided above.
Bone-In Hams
Bone-in hams are the preferred choice for flavor. Interestingly, the bone actually helps heat the ham from the inside out once the bone itself gets hot. For a bone-in ham, you must ensure your slow cooker lid can close completely. If the bone sticks out, you may need to wrap the top in heavy-duty aluminum foil to create a “dome” that seals in the steam. If using a foil dome, add about 30 to 60 minutes to your total cook time to account for the heat loss through the foil.
Monitoring Internal Temperature
While time ranges are helpful, the only way to be 100% certain your ham is ready is to use a meat thermometer. Since the ham is already precooked, your goal is to reach an internal temperature of 140 degrees Fahrenheit.
If you are cooking a “fresh” ham (one that is not precooked), the rules change entirely. A fresh ham must reach an internal temperature of 145 degrees Fahrenheit followed by a three-minute rest. However, 95% of hams sold in standard supermarkets are precooked or smoked, so 140 degrees Fahrenheit is your target for serving.
Preparing the Ham for the Slow Cooker
To get the most out of your cooking time, preparation is key. Simply tossing a cold ham into a ceramic pot won’t yield the best flavor.
The Importance of Liquid
Never cook a ham in a slow cooker completely dry. You need at least half a cup to a cup of liquid to create the steam necessary for even heating. Popular choices include apple juice, pineapple juice, ginger ale, or even a simple splash of water with apple cider vinegar. This liquid prevents the bottom of the ham from scorching and provides the base for a delicious glaze.
Scoring and Glazing
If your ham has a thick layer of fat, score it in a diamond pattern. This isn’t just for aesthetics; it allows your glaze to seep into the meat rather than just sliding off the surface. Most glazes contain sugar, which can burn if cooked for the full 6 to 8 hours. The best strategy is to apply a base layer of glaze at the start and then apply a fresh, thick layer during the final 30 to 45 minutes of cooking.
Factors That Affect Cooking Time
Several variables can shift your timeline, and being aware of them will help you adjust on the fly.
- The starting temperature of the meat is the first variable. If you take a ham directly from a 35 degrees Fahrenheit refrigerator and put it into the slow cooker, it will take longer than a ham that has sat on the counter for 30 minutes.
- The frequency of lid-opening is the second variable. Every time you lift the lid to peek at the ham or baste it, you release a significant amount of heat. In a slow cooker, it can take 15 to 20 minutes for the internal environment to return to its previous temperature. Keep the lid closed as much as possible.
- The size and age of your slow cooker also matter. Newer models tend to cook at higher temperatures than older models from the 1980s or 90s. If your slow cooker is brand new, start checking the temperature at the 4-hour mark.
Tips for a Perfect Slow Cooker Ham
To ensure your ham is succulent, consider these “pro” tips.
- Place the ham flat-side down. This keeps the largest surface area in contact with the heat and the moisture at the bottom of the pot.
- If your ham is too large for the lid to close, don’t force it. Use a double layer of aluminum foil and crimp it tightly around the edges of the slow cooker insert. This creates a pressurized seal that mimics the lid.
- Let the ham rest. Once the ham reaches 140 degrees Fahrenheit, remove it from the slow cooker, place it on a carving board, and tent it with foil for 15 to 20 minutes. This allows the juices to redistribute so they don’t all run out the moment you slice into it.
Troubleshooting Common Issues
- If your ham is taking too long to heat up, check the seal of your lid. If steam is escaping, the internal temperature will plateau. You can also turn the slow cooker to high for the final hour to push it over the finish line.
- If your ham seems dry, it is likely because it was left in the slow cooker for too long after it reached the target temperature. Once it hits 140 degrees Fahrenheit, switch the slow cooker to the “warm” setting or remove the ham entirely.
Frequently Asked Questions
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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 slow cookers heat up gradually, a large frozen ham may spend too much time in the “danger zone” (between 40 degrees Fahrenheit and 140 degrees Fahrenheit), where bacteria can multiply rapidly. Always thaw your ham in the refrigerator for 24 to 48 hours before slow cooking.
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How much liquid should I add to the bottom?
You generally need about 1/2 cup to 1 cup of liquid. You do not want to submerge the ham, as this will boil the meat rather than steam it. The goal is to provide enough moisture to keep the environment humid and prevent the sugars in the glaze from burning on the bottom of the ceramic insert.
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Do I need to flip the ham halfway through?
Flipping is not necessary and is often difficult with a large, heavy ham. As long as the lid is sealed, the ambient heat and steam will cook the ham evenly. Flipping also requires opening the lid, which lets out the heat and increases the total cooking time.
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Can I overcook a ham in a slow cooker?
Yes. Even though the slow cooker is a moist environment, leaving a ham in for 10 or 12 hours can result in the meat becoming “mushy” or shredded rather than sliced. Once the ham reaches an internal temperature of 140 degrees Fahrenheit, it is done. Prolonged heat will eventually break down the muscle fibers to a point where the texture becomes unappealing.
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What if my ham is pre-sliced?
Spiral-cut hams are very popular for slow cookers, but they are prone to drying out because the heat can penetrate between every slice. To prevent this, make sure to use plenty of liquid at the bottom and consider wrapping the ham in foil inside the slow cooker to keep the slices pressed together. Reduce your cooking time by about 30 to 60 minutes for a spiral-cut ham compared to a whole ham of the same weight.