Hosting a holiday dinner or a large family gathering often feels like a high-stakes juggling act. Between side dishes competing for oven space and the pressure to deliver a centerpiece that isn’t dry or flavorless, the kitchen can quickly become a zone of stress. However, there is a simple secret that professional home cooks have used for years: the slow cooker. Learning how to cook a spiral ham in crock pot not only saves precious oven real estate but also ensures that your ham remains incredibly juicy, tender, and infused with flavor.
Spiral-cut hams are a popular choice because they are pre-sliced, making serving a breeze. But because they are usually pre-cooked, the biggest challenge is reheating them without drying out the meat. The gentle, moist heat of a slow cooker is the ideal environment for this task. In this comprehensive guide, we will walk through everything from choosing the right ham to crafting a signature glaze and mastering the timing for a foolproof result.
Why Use a Slow Cooker for Your Spiral Ham
The primary benefit of using a crock pot is the moisture retention. When you bake a ham in the oven, the hot, dry air tends to wick away moisture, especially from the thin edges of the spiral slices. In a slow cooker, the ham sits in a sealed environment where steam circulates, effectively “basting” the meat in its own juices and whatever glaze you choose to add.
Furthermore, it frees up your oven for the more demanding tasks, like roasting root vegetables, baking dinner rolls, or finishing a sweet potato casserole. It also allows you to be a more present host. Once the ham is in the pot, you can set the timer and walk away for several hours, knowing that the internal temperature will rise steadily and safely.
Choosing the Right Ham for Your Crock Pot
Before you even turn on the appliance, you need to make sure your ham is a good fit—both literally and figuratively.
Size Matters
Most standard large slow cookers are 6 to 7 quarts in size. For a crock pot of this capacity, you should look for a spiral-cut ham that weighs between 7 and 9 pounds. Anything larger may require you to trim the meat or use a “foil tent” method to cover the top if the lid won’t close completely.
Bone-In vs. Boneless
While you can cook a boneless ham in a slow cooker, a bone-in spiral ham is widely considered superior for flavor. The bone acts as a conductor of heat from the inside out and adds a depth of savoriness to the meat. Plus, you can save the ham bone afterward to make a spectacular split pea soup or a pot of smoky beans.
Check the Labels
Ensure you are buying a “fully cooked” or “ready to eat” ham. Most spiral hams found in grocery stores fall into this category. If you happen to buy a “partially cooked” ham, the cooking times will need to be significantly extended to ensure food safety.
Preparing the Ham for the Slow Cooker
Preparation is minimal, but a few key steps will make a massive difference in the final taste.
First, remove the ham from its packaging and discard the plastic disc that often covers the bone end. If your ham came with a pre-packaged glaze packet, you can certainly use it, but making a homemade version is highly recommended for a more gourmet profile.
If the ham is too tall for your slow cooker lid to shut, don’t panic. You can trim a few slices off the bottom to level it out, or you can use heavy-duty aluminum foil to create a tight dome over the top of the crock pot, sealing the edges around the rim of the ceramic insert. This keeps the steam trapped just as well as the glass lid.
Crafting the Perfect Glaze
The glaze is where you can truly customize the flavor of your meal. A good glaze needs a balance of sweetness, acidity, and spice.
The Sweet Base
Brown sugar is the classic choice because it creates a deep, molasses-like syrup. However, many people prefer using honey, maple syrup, or even apricot preserves. The sugars will caramelize slightly as the ham heats, creating that iconic sticky exterior.
The Liquid Component
You need a liquid to help the sugars dissolve and to create steam in the pot. Pineapple juice is the gold standard for ham, as the enzymes help tenderize the meat while providing a bright acidity. Other great options include orange juice, apple cider, or even a splash of ginger ale or cola for a Southern-style twist.
The Spices
Don’t be afraid to add warmth. Ground cloves, cinnamon, nutmeg, and dry mustard are traditional pairings. For those who like a bit of a kick, a teaspoon of Dijon mustard or a pinch of cayenne pepper can balance out the heavy sweetness of the fruit juices and sugar.
Step by Step Cooking Instructions
- Place the ham in the slow cooker with the flat, cut side facing down. This allows the juices to run down into the slices rather than just pooling at the bottom of the pot.
- Pour your prepared glaze or liquid mixture over the top of the ham, trying to get some between the slices if possible. Cover the pot with the lid or your foil tent.
- Set the slow cooker to the Low setting. While some might be tempted to use the High setting to save time, Low is much better for maintaining the integrity of the spiral slices. On Low, a 7 to 9 pound ham typically takes 3 to 5 hours to reach the ideal serving temperature.
- The goal is to reach an internal temperature of 140 degrees Fahrenheit. Since the ham is already cooked, you are simply warming it through. Using a meat thermometer is the only way to be certain it is ready without overcooking it. Insert the probe into the thickest part of the meat, making sure not to hit the bone, which can give a false high reading.
Basting and Finishing
About once every hour, take a large spoon and ladled the juices from the bottom of the crock pot back over the top of the ham. This ensures the top doesn’t dry out and that the glaze flavor is concentrated.
If you want a truly caramelized, “crunchy” exterior, you can carefully remove the ham from the slow cooker once it hits 140 degrees Fahrenheit, place it on a baking sheet, brush on a fresh layer of glaze, and pop it under the oven broiler for 3 to 5 minutes. Watch it closely, as the high sugar content in the glaze can go from caramelized to burnt very quickly.
Serving and Storage Tips
Once the ham is done, let it rest for about 15 to 20 minutes before serving. This allows the juices to redistribute so they don’t all run out the moment you pull the slices apart. Because it is already spiral-cut, you simply need to run a knife around the center bone to release the slices.
Leftovers are arguably the best part of cooking a spiral ham. Store leftover meat in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 2 months. Leftover ham is perfect for breakfast scrambles, hearty sandwiches, or diced up in a creamy pasta carbonara.
Frequently Asked Questions
Can I cook a frozen spiral ham in the slow cooker?
It is not recommended to cook a frozen ham in a crock pot. Because slow cookers heat up slowly, a large frozen mass of meat will stay in the “danger zone” (between 40 degrees Fahrenheit and 140 degrees Fahrenheit) for too long, which increases the risk of bacterial growth. Always thaw your ham completely in the refrigerator for 24 to 48 hours before slow cooking.
Do I need to add water to the bottom of the crock pot?
You do not need to add plain water, but you should add some form of liquid to prevent scorching and create steam. Using juices, cider, or even a bit of wine adds flavor that water cannot provide. Usually, 1/2 cup to 1 cup of liquid is sufficient, as the ham itself will release its own juices as it warms.
How do I keep the ham from getting too salty?
Spiral hams are cured in salt, so they are naturally quite salty. To balance this, ensure your glaze has plenty of sweetness (like brown sugar or honey) and acidity (like pineapple juice or vinegar). If you are very sensitive to salt, you can rinse the ham under cold water and pat it dry before putting it in the slow cooker to remove some of the surface brine.
What if my ham is too big for the lid to close?
This is a common issue with larger bone-in hams. The best solution is to create a “foil tent.” Take a large piece of heavy-duty aluminum foil and wrap it tightly around the top of the slow cooker insert, arching it over the ham so it doesn’t touch the meat too much. Make sure the seal around the edges is tight to keep the moisture inside.
How long can the ham stay on the Warm setting?
Once the ham reaches an internal temperature of 140 degrees Fahrenheit, you can switch the slow cooker to the Warm setting. However, you should try to serve it within 1 to 2 hours. If it sits on Warm for too long, the meat will eventually begin to break down and become mushy, losing that desirable firm texture of a classic roast ham.