The centerpiece of a holiday meal often feels like a high-stakes culinary project. Whether it is Easter, Christmas, or a Sunday family gathering, the pressure to deliver a juicy, flavorful ham is real. While the oven is the traditional choice, it often leads to two major problems: a dried-out protein and a crowded kitchen. Learning how to cook a spiral ham crock pot style is the ultimate “kitchen hack” that solves both issues simultaneously.
Using a slow cooker for a pre-cooked spiral ham ensures that the meat stays moist by trapping steam and juices within a confined space. It also frees up your oven for side dishes like roasted vegetables, dinner rolls, or scalloped potatoes. This guide will walk you through everything you need to know to achieve a tender, glaze-coated masterpiece using your slow cooker.
Why the Slow Cooker is Best for Spiral Ham
Most spiral hams you buy at the grocery store are already fully cooked and hickory-smoked. When you “cook” them at home, you are actually just reheating them. The challenge is that lean pork dries out quickly when exposed to the dry heat of an oven.
The crock pot environment is naturally humid. As the ham heats up, the moisture stays locked in the ceramic pot. Furthermore, because the heat is indirect and low, the sugars in your glaze have plenty of time to caramelize and seep into the pre-cut slices without burning. This results in a much more flavorful bite from the edge to the bone.
Selecting the Right Ham for Your Crock Pot
Before you start, you need to ensure your ham will actually fit. Most standard oval slow cookers (6 to 7 quarts) can accommodate a 7 to 9-pound spiral sliced ham.
Size Matters
A 7-pound ham is usually the “sweet spot” for a standard crock pot. If you buy a ham that is too large, the lid won’t close properly. If you find yourself with a ham that is slightly too tall, you can create a “foil tent” over the top of the crock pot to seal in the heat, though a closed lid is always preferable for temperature consistency.
Bone-In vs. Boneless
For the best flavor, always choose a bone-in spiral ham. The bone acts as a conductor of heat and adds a depth of savory flavor to the meat that boneless varieties lack. Plus, you can save the ham bone afterward to make incredible soups or beans.
Preparing Your Ham for the Slow Cooker
Success starts with a little bit of prep work. Don’t just dump the ham in the pot; follow these steps to ensure even heating and maximum flavor infusion.
Remove the Packaging and Plastic
It sounds obvious, but spiral hams often come with a small plastic disk covering the bone on the underside. Ensure this is removed. You should also rinse the ham briefly under cold water if it has an excessive amount of salty brine on the surface, though this is optional.
The Foil Trick
If your ham is a tight fit, place a large piece of heavy-duty aluminum foil inside the crock pot first, leaving the ends hanging over the sides. This acts as a “sling” to help you lift the heavy, hot ham out of the pot once it is finished without it falling apart.
Position the Ham
Place the ham flat-side down (the cut side) into the slow cooker. This allows the juices to pool at the bottom and steam up into the slices, preventing the meat from becoming tough.
Crafting the Perfect Glaze
While many hams come with a pre-packaged glaze packet, making your own takes the dish to a professional level. A good glaze needs a balance of sweetness, acidity, and spice.
The Sweet Base
Brown sugar is the classic choice because it creates a thick, syrupy consistency. You can also use honey, maple syrup, or even apricot preserves.
The Liquid Component
You need a liquid to help dissolve the sugar and create steam. Pineapple juice is the gold standard for ham, as the enzymes help tenderize the meat. Other great options include apple cider, orange juice, or even a splash of ginger ale or bourbon for a sophisticated twist.
Warm Spices
To give your ham that “holiday smell,” add ground cloves, cinnamon, or a hint of nutmeg. If you like a bit of contrast, a tablespoon of Dijon mustard or a pinch of cayenne pepper can cut through the sweetness beautifully.
The Cooking Process Step by Step
Once your ham is positioned and your glaze is ready, it is time to let the slow cooker do the work.
- Step 1: Add the Liquid
Pour about 1/2 cup to 1 cup of your chosen liquid (juice or cider) into the bottom of the crock pot. Do not pour it directly over the ham yet; you want it at the base to create steam.
- Step 2: Apply the Glaze
Rub about half of your glaze mixture over the top and sides of the ham. Try to pull the slices apart slightly so the glaze can drip down between them.
- Step 3: Set the Temperature
Set your crock pot to Low. You almost never want to cook a spiral ham on High, as this can toughen the outer layers before the center is warm.
- Step 4: Time it Right
Cook the ham for approximately 12 to 15 minutes per pound. For an average 8-pound ham, this usually takes about 3 to 4 hours on Low.
- Step 5: Baste
Every hour, open the lid quickly and use a spoon to pour the juices from the bottom of the pot back over the top of the ham. This keeps the exterior moist and reinforces the flavor.
Ensuring Food Safety and Internal Temperature
Since the ham is already cooked, your goal is to reach a safe and palatable serving temperature. According to food safety guidelines, a pre-cooked ham should reach an internal temperature of 140 degrees Fahrenheit.
Use a meat thermometer inserted into the thickest part of the ham, making sure not to touch the bone, which can give a false high reading. Once it hits 140 degrees Fahrenheit, it is ready to be pulled from the heat.
Finishing Touches: The Broil Option
If you prefer a crispy, caramelized “crust” on the outside of your ham—similar to a Honey Baked Ham—you can add one final step. Carefully lift the ham out of the crock pot using your foil sling and place it on a baking sheet.
Brush the remaining glaze over the top and place it under your oven broiler for 3 to 5 minutes. Watch it closely! The high sugar content means it can go from caramelized to burnt in seconds. Remove it once the edges are bubbling and slightly browned.
Serving and Storage Tips
Let the ham rest for at least 15 to 20 minutes before serving. This allows the juices to redistribute so the meat doesn’t dry out the moment you start carving.
Carving the Ham
Since the ham is already spiral-sliced, carving is easy. Simply cut around the center bone with a sharp knife, and the slices will fall away effortlessly.
Handling Leftovers
Leftover ham can be stored in the refrigerator for up to 4 days or frozen for up to 2 months. Leftover spiral ham is incredibly versatile; use it for breakfast omelets, ham and bean soup, or classic sliders with Swiss cheese and poppyseed dressing.
Frequently Asked Questions
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Can I cook a frozen spiral ham in the crock pot?
It is not recommended to put a fully frozen ham directly into a slow cooker. Because slow cookers heat up gradually, a large frozen mass of meat may stay in the “danger zone” (between 40 degrees Fahrenheit and 140 degrees Fahrenheit) for too long, allowing bacteria to grow. Always thaw your ham completely in the refrigerator for 24 to 48 hours before cooking.
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What if my ham is too big for the lid to close?
If the bone or the top of the ham sticks out above the rim of the slow cooker, use a double layer of heavy-duty aluminum foil to cover the top. Press the foil tightly around the edges of the crock pot to create a seal that mimics a lid. This will trap the steam and heat effectively.
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Do I need to add water to the bottom of the crock pot?
You should always add some form of liquid to prevent the bottom of the ham from scorching and to provide the moisture needed for steaming. However, you don’t need much. 1/2 cup to 1 cup of juice, broth, or even water is sufficient, as the ham itself will release additional juices as it heats.
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How do I prevent the ham from becoming too salty?
Spiral hams are naturally high in sodium due to the curing process. To balance this, use a glaze with plenty of sweetness (brown sugar or honey) and avoid adding any extra salt to the pot. If you are very sensitive to salt, you can rinse the ham under cold water and pat it dry before placing it in the slow cooker.
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Is it possible to overcook ham in a slow cooker?
Yes. Even though the slow cooker is a moist environment, leaving a spiral ham on the Low setting for too long (6+ hours) will cause the muscle fibers to break down too much, resulting in a mushy texture. Additionally, the slices may begin to dry out. Always use a meat thermometer to check for 140 degrees Fahrenheit and turn the setting to “Warm” once that temperature is reached.