The holiday season or a special Sunday dinner often calls for a centerpiece that feels grand but doesn’t require you to spend your entire day hovering over a hot oven. While many people automatically reach for the roasting pan, the secret to the most succulent, fall-off-the-bone ham is actually sitting in your kitchen cabinet: the slow cooker. Learning how to cook a precooked ham in a slow cooker is a game-changer for home cooks who want to balance a gourmet result with a stress-free process.
Most hams you buy at the grocery store are already fully cooked or hickory-smoked. This means your job isn’t really to “cook” the meat in the traditional sense, but rather to reheat it thoroughly without drying it out. The slow cooker provides a moist, enclosed environment that prevents the meat from becoming tough or rubbery, which is a common pitfall of oven-roasting.
Why Use a Slow Cooker for Precooked Ham
Using a crockpot or slow cooker offers several advantages over the traditional oven method. First and foremost is moisture retention. Because the slow cooker traps steam, the ham essentially self-bastes in its own juices and whatever glaze you choose to add. This is particularly important for lean cuts of ham that can easily become parched.
Another major benefit is oven space. During Thanksgiving, Christmas, or Easter, oven real estate is at a premium. By moving the main protein to the slow cooker, you free up the oven for dinner rolls, roasted vegetables, and pies. Additionally, the “set it and forget it” nature of the appliance allows you to focus on your guests or other side dishes without worrying about timing the roast to the minute.
Selecting the Right Ham for Your Slow Cooker
Before you start, you need to ensure your ham will actually fit. Not all hams are created equal, and not all will fit in a standard 6-quart or 7-quart slow cooker.
Bone-In vs. Boneless
Boneless hams are the easiest to fit into a slow cooker. They are usually shaped into a uniform oval or cylinder, making them easy to nestle into the pot. However, many enthusiasts argue that bone-in hams offer superior flavor and a better texture. If you choose a bone-in ham, you must be mindful of the size. A 6-pound to 8-pound bone-in ham is usually the maximum size for a standard large slow cooker.
Spiral Cut vs. Whole
Spiral-cut hams are incredibly convenient because they are pre-sliced all the way to the bone. This allows the glaze to seep deep into every layer of the meat. The downside is that they can dry out faster because more surface area is exposed to the heat. If you use a spiral-cut ham, you must be extra vigilant about adding liquid to the bottom of the pot. A whole, uncut precooked ham stays moist more easily but requires carving skills once it is finished.
Preparing Your Ham for the Pot
Preparation is minimal, but a few key steps will ensure the best results. Start by removing the ham from its packaging and discarding any plastic “bone guards” or discs that might be attached to the end of the bone.
If your ham is a bit too large for the lid to close completely, do not panic. You can create a “tent” using a double layer of 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. This effectively extends the height of your cooker.
Adding Liquid
Even though the ham will release juices, you should start with a small amount of liquid at the bottom of the pot to create steam immediately. Good options include:
- Apple cider or apple juice for a fruity sweetness.
- Pineapple juice for a tropical tang.
- Ginger ale or cola for a classic, caramelized flavor profile.
- Plain water or chicken stock if you want to keep the flavor profile neutral.
The Secret to a Perfect Glaze
The glaze is where you can truly customize the flavor of your ham. Since the ham is already salty, a glaze usually focuses on sweet and acidic notes to provide balance. A classic honey-mustard glaze or a brown sugar and maple syrup mixture are perennial favorites.
To make a simple brown sugar glaze, combine one cup of brown sugar with a tablespoon of Dijon mustard and a splash of apple cider vinegar. You can also add spices like ground cloves, cinnamon, or even a pinch of cayenne pepper for a subtle kick.
Wait to apply the bulk of your glaze until the last hour of cooking. If you put a high-sugar glaze in at the very beginning, the sugar can sometimes scorch against the sides of the slow cooker over a long period. Applying it toward the end allows it to melt into a beautiful, sticky coating without burning.
Step-by-Step Cooking Instructions
- Place your prepared ham into the slow cooker, flat-side down if possible. Pour about half a cup to a cup of your chosen liquid into the bottom. Cover the ham with the lid or your foil tent.
- Set the slow cooker to the Low setting. While you can use the High setting to save time, Low is highly recommended for precooked ham. The slower heat penetration ensures the center gets hot without the exterior becoming tough.
- For a standard 6-pound to 8-pound ham, you will typically need 4 to 6 hours on Low. If you are using the High setting, it may take only 2 to 3 hours. The goal is to reach an internal temperature of 140 degrees Fahrenheit. This is the temperature recommended by food safety experts for reheating precooked meats to ensure they are hot throughout while remaining juicy.
- During the last 45 minutes of cooking, brush your glaze generously over the surface of the ham. If you are using a spiral-cut ham, try to encourage some of the glaze to drip down between the slices.
Carving and Serving Your Slow Cooker Ham
Once the ham reaches 140 degrees Fahrenheit, remove it from the slow cooker and place it on a cutting board. It is vital to let the meat rest for at least 15 to 20 minutes before carving. Resting allows the muscle fibers to relax and reabsorb the juices; if you cut it immediately, the liquid will run out onto the board, leaving the meat dry.
If you cooked a bone-in ham that isn’t spiral-cut, carve it by cutting large chunks away from the bone and then slicing those chunks against the grain. For a spiral-cut ham, simply cut along the natural fat lines and around the bone to release the pre-made slices.
Don’t throw away the liquid left in the slow cooker! You can strain it and simmer it in a saucepan over medium heat to reduce it into a savory sauce, or use it as a base for a split pea soup the following day.
Flavor Variations to Try
Once you master the basic technique, you can experiment with different flavor profiles to suit the occasion.
- For a “Southern Style” ham, use a glaze made of peach preserves, a touch of bourbon, and brown sugar. The smokiness of the bourbon pairs beautifully with the salty ham.
- For a “Holiday Spiced” ham, use orange juice as your liquid and stud the outside of the ham with whole cloves. The citrus and spice aroma will fill your house and create a very traditional festive atmosphere.
- For a “Hawaiian Style” ham, place pineapple rings and maraschino cherries on top of the ham, securing them with toothpicks. Use the pineapple juice from the can as your base liquid. This creates a sweet, nostalgic flavor that children especially love.
Storing and Using Leftovers
One of the best parts of cooking a large ham is the leftovers. Leftover ham can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes exceptionally well; simply wrap slices tightly in foil and place them in a freezer bag for up to 2 months.
Leftover slow cooker ham is incredibly versatile. You can dice it up for omelets, toss it into a creamy pasta carbonara, or use it to make the ultimate grilled ham and cheese sandwich. The bone itself should be saved to flavor pots of beans, greens, or soups, as it still contains plenty of collagen and smoky flavor.
Final Tips for Success
- Always check the internal temperature with a meat thermometer. Relying solely on time can be risky because every slow cooker runs at a slightly different temperature.
- If you want a crispy, caramelized exterior that a slow cooker can’t quite provide, you can do a quick finish in the oven. After the ham is heated through in the slow cooker, transfer it to a baking sheet, apply a final layer of glaze, and broil it for 3 to 5 minutes until the sugar bubbles and browns. Just watch it closely so it doesn’t burn!
By following these steps, you can transform a standard grocery store ham into a tender, flavorful masterpiece. The slow cooker method takes the guesswork out of the process, ensuring that your main course is the highlight of the meal.
FAQs
How long does it take to heat a precooked ham in a slow cooker?
For a fully cooked ham, you should plan on roughly 15 to 20 minutes per pound when cooking on the Low setting. Typically, a 6-pound to 8-pound ham will take between 4 and 6 hours to reach the desired internal temperature of 140 degrees Fahrenheit.
Do I need to add water to the slow cooker?
You should add at least a small amount of liquid to prevent the bottom of the ham from scorching and to create steam. While water works, using flavorful liquids like apple juice, pineapple juice, or even soda will enhance the taste of the meat and the resulting juices.
Can I put a frozen ham in the slow cooker?
It is strongly recommended that you thaw your ham completely in the refrigerator before putting it in the slow cooker. Cooking meat from a frozen state in a slow cooker can keep the meat in the “danger zone” (between 40 degrees Fahrenheit and 140 degrees Fahrenheit) for too long, which increases the risk of bacterial growth.
What if my ham is too big for the lid to fit?
If the ham sticks out of the top of the slow cooker, you can use a large piece of heavy-duty aluminum foil to create a dome over the ham. Squeeze the edges of the foil tightly around the rim of the slow cooker to ensure that steam and heat are trapped inside, acting as a makeshift lid.
How do I keep a spiral-cut ham from drying out?
Spiral-cut hams are more prone to drying out because the slices allow moisture to escape. To keep it juicy, place the ham cut-side down in the pot, add plenty of liquid to the bottom, and avoid lifting the lid during the cooking process. You can also wrap the ham itself in foil before placing it in the cooker to lock in every drop of moisture.