Cooking a ham is often the centerpiece of major family gatherings, from Easter brunches to Christmas dinners. While the oven is the traditional choice, it often leads to two major problems: a dried-out main course and a crowded kitchen where every side dish is fighting for oven space. Learning how to cook a precooked ham in the crockpot is the ultimate kitchen hack that solves both issues simultaneously. By using a slow cooker, you trap moisture effectively, ensuring every slice is juicy, while freeing up your oven for roasted potatoes, rolls, and pies.
Since most hams sold in grocery stores are already fully cooked or “city hams,” your goal isn’t actually to “cook” the meat in the sense of reaching a safe internal temperature from raw. Instead, your mission is to gently reheat the ham to a serving temperature of about 140°F without losing the natural juices. The low and slow environment of a crockpot is perfectly suited for this delicate task.
Selecting the Right Ham for Your Slow Cooker
Before you even turn on the appliance, you need to ensure you have the right piece of meat. Size and shape are the most critical factors when using a crockpot.
Bone-In vs. Boneless
Bone-in hams generally offer superior flavor and texture. The bone helps conduct heat more evenly through the center and provides a base for a delicious soup or stock later on. However, bone-in hams are often awkwardly shaped. If you choose a bone-in ham, make sure it is a “shank portion” or “butt portion” that fits comfortably under the lid.
Boneless hams are much easier to fit into standard 6-quart or 7-quart slow cookers. They are easy to slice and uniform in shape, making them a practical choice for smaller gatherings or sandwiches.
Spiral Sliced vs. Whole
Spiral-sliced hams are incredibly convenient because they are pre-cut into thin, uniform slices right down to the bone. This allows glazes to seep deep into the meat. The downside is that they can dry out faster if overcooked. If you use a spiral-sliced ham, you must be extra vigilant about the cooking time. A whole, unsliced ham takes a bit longer to heat through but is much more forgiving and less likely to become “stringy” or dry.
Essential Ingredients for a Flavorful Glaze
While the ham itself is cured and salty, a slow-cooked ham truly shines when paired with a sweet and tangy glaze. The moisture in the crockpot will mix with these ingredients to create a self-basting environment.
The Sweet Base
You need a sugar component to balance the saltiness of the pork. Brown sugar is the classic choice, as it creates a deep, molasses-like syrup. Honey, maple syrup, or even apricot preserves are excellent alternatives. For a tropical twist, many home cooks swear by using canned crushed pineapple or pineapple juice.
The Acid and Spice
To prevent the ham from being cloyingly sweet, add an acidic element. Apple cider vinegar, Dijon mustard, or even a splash of orange juice works wonders. For spices, nothing beats the traditional combination of ground cloves, cinnamon, and a pinch of black pepper. If you want a more modern profile, a hint of smoked paprika or even a dash of bourbon can add sophisticated depth.
Step-by-Step Instructions for Crockpot Ham
Preparing the ham is a straightforward process, but following these steps will ensure the best possible results.
- Preparation and Fitting Remove the ham from its packaging and discard the plastic “bone guard” if there is one. If your ham is too large for the lid to close completely, do not panic. You can create a “tent” using heavy-duty aluminum foil. Wrap the foil tightly around the rim of the slow cooker and over the top of the ham to seal in the steam.
- Layering the Flavors Place the ham in the crockpot. If it is a half-ham, place it flat-side down. This helps the meat stay moist. Rub your dry spices and brown sugar directly onto the surface of the meat. Pour your liquid components—such as pineapple juice, apple cider, or ginger ale—around the bottom of the pot. Avoid pouring the liquid directly over the sugar rub, or you will wash away all that concentrated flavor.
- Setting the Time and Temperature For a precooked ham, you should almost always use the Low setting. High heat can cause the outer edges of the ham to become tough before the center is warm. A standard 6 to 10 pound ham will typically take 4 to 6 hours on Low. Use a meat thermometer to check the internal temperature; you are looking for 140°F.
Tips for Preventing a Dry Ham
The biggest fear when cooking ham is ending up with a dry, leathery texture. Because the crockpot is a closed system, it is much better at retaining moisture than an oven, but you should still follow these best practices.
- Do Not Peek Every time you lift the lid of the slow cooker, you release a significant amount of heat and steam. This can add 15 to 20 minutes to your total cooking time and dries out the environment. Only open the lid toward the end of the cooking cycle to check the temperature or to apply a final layer of glaze.
- Use a Cooking Liquid Even though the ham will release some of its own juices, adding about half a cup to a cup of liquid is vital. This liquid creates the steam necessary to penetrate the dense meat. If you don’t want to use juice or soda, even a little bit of water or chicken stock will do the trick.
- Resting the Meat Once the ham reaches 140°F, remove it from the crockpot and place it on a carving board. Tent it loosely with foil and let it rest for at least 15 to 20 minutes. This allows the juices to redistribute through the fibers. If you cut it immediately, all the moisture will run out onto the board, leaving the meat dry.
Serving and Storage
When it comes time to serve, you can use the liquid remaining in the bottom of the crockpot as a sauce. If it is too thin, you can simmer it in a saucepan on the stove with a cornstarch slurry to create a thick, glossy ham gravy.
Leftover ham is incredibly versatile. 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, ham and cheese sliders, or diced into an omelet. The bone should be saved and frozen to flavor future pots of beans or greens.
Frequently Asked Questions
- Can I cook a frozen precooked ham in the crockpot? It is highly recommended that you thaw your ham completely in the refrigerator before placing it in the slow cooker. Cooking a frozen ham can keep the meat in the “danger zone” temperature range for too long, potentially allowing bacteria to grow. Additionally, a frozen ham will release a large amount of water as it thaws, which can dilute your glaze and affect the final texture.
- How much ham do I need per person? For a bone-in ham, you should plan for approximately 3/4 pound to 1 pound per person. This accounts for the weight of the bone and ensures you have enough for everyone. For a boneless ham, 1/2 pound per person is usually sufficient. If you are hoping for leftovers, increase these estimates by about 25 percent.
- Does the ham need to be covered in liquid? No, the ham does not need to be submerged. The crockpot works by creating a moist heat environment through steam. You only need enough liquid in the bottom (about 1/2 cup to 1 cup) to prevent the bottom from scorching and to generate that necessary steam. The ham itself will also release juices as it warms up.
- Why did my ham turn out salty? Ham is naturally a very salty meat due to the curing process. If you find your ham is consistently too salty, you can rinse the ham under cold water before putting it in the crockpot to remove excess surface brine. Additionally, ensure your glaze is heavy on the sweet components, like honey or brown sugar, as sweetness is the best way to chemically mask and balance a high salt content.
- Can I overcook a precooked ham? Yes, you can absolutely overcook it. Even though it is in a slow cooker, leaving a ham on for 8 or 10 hours will eventually break down the muscle fibers to the point where they become mushy or, conversely, extremely dry and stringy. Always use a meat thermometer and aim for the 140°F mark. Once it hits that temperature, switch the crockpot to the “Warm” setting if you aren’t ready to serve immediately.