Cooking a centerpiece meal often feels like a high-stakes balancing act. Between timing the side dishes and ensuring the main protein doesn’t dry out, the kitchen can quickly become a zone of high stress. However, one of the best-kept secrets of seasoned home cooks is the slow cooker ham. If you have ever wondered how to cook a fully cooked ham in crockpot, you are about to discover the most reliable, hands-off method for achieving a succulent, flavor-packed result every single time.
A fully cooked ham is already safe to eat, which takes a lot of the pressure off. Your goal isn’t to “cook” it in the traditional sense, but rather to reheat it gently while infusing it with moisture and aromatics. Using a slow cooker—or Crockpot—is superior to the oven because it creates a sealed, humid environment that prevents the meat from becoming tough and leathery.
Why the Slow Cooker is Best for Pre-Cooked Ham
Most people reach for the oven when they have a large ham, but the oven is a dry-heat environment. Even when covered with foil, the high temperatures can quickly zap the moisture out of a lean cut of pork. The slow cooker, by contrast, operates at a lower temperature and traps steam. This low-and-slow approach allows the connective tissues to soften further and the glaze to penetrate deep into the spiral slices or the heart of a shank-end ham.
Beyond the texture, there is the convenience factor. On holidays like Easter, Christmas, or Thanksgiving, oven space is at a premium. By moving the ham to the Crockpot, you free up the oven for roasted vegetables, dinner rolls, and pies. It is a logistical win for any host.
Choosing the Right Ham for Your Slow Cooker
Before you start, you need to make sure your ham actually fits. Not all hams are created equal, and not all slow cookers can accommodate a massive bone-in specimen.
Bone-In vs. Boneless
A bone-in ham typically offers better flavor and a more traditional appearance. The bone also helps conduct heat into the center of the meat. However, bone-in hams are oddly shaped and can be difficult to fit under a slow cooker lid. A boneless ham is much easier to manage, easier to slice, and fits into almost any 6-quart or larger Crockpot.
Spiral Sliced vs. Whole
Spiral-sliced hams are incredibly convenient because the work of carving is already done for you. The downside is that they are more prone to drying out because the slices allow heat and air to reach more surface area. If you use a spiral-sliced ham, the slow cooker’s moisture-rich environment is even more essential.
Size Matters
For a standard 6-quart oval slow cooker, a 6 to 8-pound ham is usually the limit. If you buy a ham with a large bone that prevents the lid from closing, don’t panic. You can create a “foil tent” by tightly covering the top of the slow cooker with heavy-duty aluminum foil to seal in the steam, then placing the lid on top of the foil as best as you can.
Essential Ingredients for a Flavorful Result
While you could simply put the ham in the pot with a splash of water, adding a few key ingredients will transform it from “standard deli meat” to a gourmet feast.
- The Liquid Base: You need about half a cup to a cup of liquid. Common choices include pineapple juice, apple cider, orange juice, or even ginger ale or cola. The acidity in the fruit juices helps tenderize the meat, while the sugars contribute to a sticky, delicious glaze.
- The Sweetener: Brown sugar is the gold standard for ham. It creates a deep, molasses-like crust. Honey or maple syrup are excellent alternatives for a more floral or woody sweetness.
- Aromatics and Spices: Whole cloves are classic—press them directly into the ham. Ground cinnamon, nutmeg, or even a hint of smoked paprika can add complexity to your glaze.
- Mustard: A tablespoon of Dijon or whole-grain mustard adds a necessary “zip” to balance the heavy sugar.
Step-by-Step Instructions for Slow Cooker Ham
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Preparing the Ham
Remove the ham from its packaging and discard the plastic “button” that often covers the bone end. If your ham comes with a pre-packaged glaze packet, you can use it, but making your own usually tastes much better. If the ham is not pre-sliced, you can use a sharp knife to score a diamond pattern into the surface fat, which helps the glaze soak in.
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Layering the Flavors
Place the ham in the slow cooker. If it is a half-ham, place it flat-side down. Rub about one cup of brown sugar all over the surface of the meat. Pour your liquid of choice (apple juice or pineapple juice works best) into the bottom of the pot, being careful not to wash all the sugar off the top of the meat.
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The Cooking Process
Set your slow cooker to LOW. While some people are tempted to use the HIGH setting to save time, LOW is much better for maintaining the integrity of the meat.
For a fully cooked ham, you generally need about 15 to 20 minutes per pound. A 6-pound ham will take roughly 3 to 4 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 it to be hot all the way through.
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Basting
About halfway through the cooking time, use a large spoon or a turkey baster to scoop up the juices from the bottom of the pot and pour them over the top of the ham. This ensures the top doesn’t dry out and reinforces the flavor.
How to Finish with a Perfect Glaze
The one thing a slow cooker cannot do is create a crispy, caramelized bark. If you want that professional “honey-baked” look, there is one extra step you can take at the end.
Once the ham has reached 140°F, carefully remove it from the slow cooker and place it on a foil-lined baking sheet. Take the juices from the Crockpot and simmer them in a saucepan on the stove until they reduce into a thick syrup. Brush this syrup over the ham and place it under the oven broiler for 3 to 5 minutes. Watch it closely! The sugar can go from perfectly caramelized to burnt very quickly.
Serving and Storage Tips
Let the ham rest for at least 15 to 20 minutes before carving. This allows the juices to redistribute, ensuring that the first slice is just as moist as the last.
If you have leftovers, you are in luck. Ham is one of the most versatile leftovers in the culinary world. You can dice it for omelets, toss it into a split pea soup, or make classic ham and cheese sliders. Leftover ham stays fresh in the refrigerator for 3 to 5 days, or you can freeze it for up to 2 months. Don’t forget to save the bone! A ham bone is liquid gold for making stocks and hearty beans.
Common Mistakes to Avoid
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The most common mistake is adding too much liquid. A ham will release its own juices as it warms up. If you submerge the ham in too much juice or water, you end up boiling the meat rather than slow-roasting it, which can lead to a loss of flavor.
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Another mistake is opening the lid too often. Every time you lift the lid of a slow cooker, you release the accumulated steam and drop the internal temperature significantly, adding about 15 to 20 minutes to your total cook time. Only open it once or twice to baste.
FAQs
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How long does it take to heat a pre-cooked 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 (6 to 8 pounds) will be thoroughly heated through in 3 to 4 hours. Always use a meat thermometer to ensure the thickest part of the meat has reached 140°F. -
Can I cook the ham on the HIGH setting if I am in a hurry?
You can, but it is not recommended. The HIGH setting can cause the outer edges of the ham to become dry and tough before the center is fully warmed. If you must use HIGH, check the internal temperature after 2 hours for a medium-sized ham. -
Do I need to add water to the bottom of the Crockpot?
You should add a small amount of liquid to create steam, but it doesn’t have to be water. Using fruit juices (like pineapple, apple, or orange) or even a splash of cider vinegar with water adds much more flavor to the finished product than plain water. -
What if my ham is too big for the lid to close?
This is a common issue with bone-in hams. Simply wrap the top of the slow cooker tightly with a double layer of heavy-duty aluminum foil to create a dome that seals in the heat and moisture. Place the lid on top of the foil to help weigh it down. -
Is it safe to put a frozen ham in the slow cooker?
No, it is not recommended to put a completely frozen ham in a slow cooker. The meat will spend too much time in the “danger zone” (between 40°F and 140°F) where bacteria can grow rapidly before the slow cooker gets it hot enough. Always thaw your ham completely in the refrigerator before putting it in the Crockpot.