The slow cooker is arguably the greatest invention for the home cook, especially when it involves preparing a center-piece protein like ham. Whether you are hosting a holiday dinner or simply prepping a hearty family meal, the question of how long to cook ham in the crock pot is the most critical factor in ensuring your meat stays juicy rather than turning into salty shoe leather. Because most hams sold in grocery stores are already precooked, the process is less about “cooking” and more about “thawing and glazing” with precision.
Understanding Your Ham Before Starting the Timer
Before you set your slow cooker, you need to identify exactly what kind of ham you have. This determines the timing and the technique. Most hams fall into three categories:
- City hams
- Country hams
- Fresh hams
City hams are the most common. These are brined, usually smoked, and fully cooked. They are sold as spiral-cut or whole muscle. Country hams are dry-cured with lots of salt and are often shelf-stable; these require soaking and a different approach entirely. Fresh hams are raw pork legs and require significantly longer cooking times to reach safety standards. For the purpose of this guide, we are focusing on the standard, fully-cooked city ham that most people buy for celebrations.
The Impact of Size and Bone on Cooking Time
The size of your ham is the primary variable. A standard 6-quart slow cooker can usually accommodate a 7 to 8-pound ham, though you may need to use a “foil tent” if the lid doesn’t fit perfectly. A bone-in ham generally takes slightly longer to heat through than a boneless one because the bone acts as an insulator, but it also provides much better flavor and moisture retention.
General Time Estimates for Slow Cooker Ham
The golden rule for a fully cooked ham is to heat it until the internal temperature reaches 140°F. Since we are using a slow cooker, we are looking for a gentle rise in temperature.
On the Low setting, you should plan for 15 to 20 minutes per pound. For an 8-pound ham, this translates to roughly 4 to 5 hours. If you are in a rush and use the High setting, the time drops to about 10 to 12 minutes per pound, or roughly 2 to 3 hours. However, High is generally discouraged for ham because it can dry out the exterior before the center is warm.
Why Low and Slow is the Superior Choice
Ham is lean. While there is a fat cap on the outside, the interior muscle fibers don’t have the heavy marbling found in a pork shoulder. If you subject ham to high heat for a short period, the proteins contract and squeeze out the moisture. By using the Low setting, you allow the glaze to penetrate the meat while the internal moisture stays locked within the fibers.
Preparing the Ham for the Crock Pot
To get the most out of your cooking time, don’t just toss the meat in. Start by placing the ham flat-side down. If it is a spiral-sliced ham, keep the slices together as much as possible to prevent them from curling and drying out.
If your ham is too tall for the lid to close, do not leave it open. Instead, take a large piece of heavy-duty aluminum foil and wrap it tightly over the top of the slow cooker, creating a dome. This traps the steam and heat, essentially extending the cooking chamber. Without a proper seal, your cooking time could double, and the top of the ham will become tough.
Adding Liquid to Prevent Desiccation
Even though a slow cooker creates its own moisture through condensation, a ham needs a little help. Adding half a cup of liquid to the bottom of the pot creates a steam-bath environment. Popular choices include apple juice, pineapple juice, ginger ale, or even a splash of apple cider vinegar mixed with water. This liquid also serves as the base for your basting juices later on.
The Role of Glazes in the Process
The glaze isn’t just for flavor; it’s a protective barrier. Most glazes contain sugar (brown sugar, honey, or maple syrup), which helps caramelize the exterior.
If you are using a thick glaze, apply half of it at the beginning of the cooking process. About 30 to 45 minutes before the timer is up, apply the remaining half. This second application ensures a sticky, flavorful crust that hasn’t been completely washed away by the condensation inside the pot.
Monitoring Internal Temperature
The only way to be 100% sure your ham is ready is with a meat thermometer. Since the ham is already cooked, you aren’t looking for a “safe” temperature in the sense of killing bacteria, but rather a “palatable” temperature. 140°F is the standard for serving a warm ham. If you go much higher than 150°F, the meat will begin to shred and lose its signature texture.
Step by Step Slow Cooker Ham Schedule
For a standard 8-pound bone-in spiral ham, follow this timeline for the best results:
- Hour 1: Place ham in the crock pot with 1/2 cup of apple juice. Set to Low. Cover tightly.
- Hour 2: The ham is beginning to warm. The fat cap will start to soften.
- Hour 3: Check the internal temperature. It will likely be around 100°F. This is a good time to brush on your first layer of glaze.
- Hour 4: Check the temperature again. If it is between 130°F and 135°F, apply the final layer of glaze.
- Hour 4.5: The ham should reach 140°F. Turn the slow cooker to the “Keep Warm” setting or remove the ham to a carving board.
Resting the Meat
Just like a steak or a turkey, ham needs to rest. Once you remove it from the crock pot, tent it loosely with foil and let it sit for 15 to 20 minutes. This allows the juices to redistribute. If you cut into it immediately, all that moisture you worked so hard to preserve will run out onto the cutting board.
Troubleshooting Common Issues
One common problem is the ham being too large for the pot. If the foil tent method isn’t appealing, you can trim a few slices off the sides of the ham to make it fit, tucking those extra slices into the gaps around the main roast.
Another issue is a “soggy” ham. If you find the ham is sitting in too much liquid, you can remove the lid for the last 30 minutes of cooking. This allows some of the moisture to evaporate and helps the glaze set into a tackier consistency.
Creative Flavor Profiles
While the classic brown sugar and pineapple glaze is a staple, you can adjust your cooking liquid to change the vibe of the dish. For a savory profile, use chicken stock with garlic and rosemary. For a spicy kick, use a mixture of apricot preserves and canned chipotle peppers. Because the ham spends several hours in the pot, it is very effective at absorbing these aromatic notes.
Frequently Asked Questions
Is it possible to overcook ham in a slow cooker?
Yes, it is absolutely possible. Even though the slow cooker is a gentle heating method, leaving a ham in for 8 to 10 hours will cause the meat to become mushy and fall apart. While “fall-off-the-bone” is great for pork butt, for ham, you want a firm, sliceable texture. Always aim for the internal temperature of 140°F rather than just relying on the clock.
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 juices or sodas adds flavor. The liquid prevents the bottom of the ham from scorching and creates the steam necessary to keep the meat from drying out during the several hours it spends in the pot.
Can I put a frozen ham directly into the crock pot?
It is not recommended to put a completely frozen ham into a slow cooker. The meat will spend too much time in the “danger zone” (between 40°F and 140°F) where bacteria can multiply rapidly. It also makes it nearly impossible to estimate the cooking time accurately. Always thaw your ham in the refrigerator for 24 to 48 hours before slow cooking.
How do I keep a spiral-sliced ham from drying out?
Spiral-sliced hams are prone to drying because the precut slices allow moisture to escape easily. To prevent this, wrap the ham tightly in heavy-duty foil before placing it in the slow cooker, or ensure you have plenty of liquid in the bottom and keep the lid sealed. Basting every hour after the second hour also helps keep the slices moist.
Can I cook a ham on the High setting if I’m in a hurry?
You can, but you must be vigilant. On High, a ham can go from perfectly warmed to dry and tough very quickly. If you must use the High setting, start checking the internal temperature after 2 hours for a medium-sized ham. Generally, the Low setting is much more forgiving and results in a better final product.