Cooking a centerpiece meal for a holiday gathering can be one of the most stressful parts of hosting. Between timing the side dishes, managing the oven space, and ensuring the main protein doesn’t dry out, the kitchen often feels like a high-stakes environment. However, one of the best-kept secrets of seasoned home cooks is using a slow cooker to prepare a spiral-cut ham. This method not only frees up your oven for roasted vegetables and dinner rolls but also guarantees a moist, flavorful result that is nearly impossible to achieve with traditional roasting.
Why the Slow Cooker is Superior for Spiral Ham
Spiral-cut hams are pre-cooked and usually hickory-smoked before they ever reach your grocery store. This means that when you “cook” a ham at home, you are actually just reheating it to a safe and palatable temperature. The biggest challenge with spiral hams is their tendency to dry out because the pre-sliced nature of the meat allows moisture to escape easily.
When you use a slow cooker, you are creating a sealed, humid environment. The low and slow heat prevents the exterior of the ham from becoming tough and leathery while the interior remains succulent. Additionally, the ham sits in its own juices and whatever glaze you choose to add, essentially braising the meat and infusing it with flavor from the inside out.
Selecting the Right Ham for Your Crock-Pot
Before you start cooking, you need to ensure your ham will actually fit. Most standard slow cookers are 6 to 7 quarts in size. For a machine of this capacity, a 7 to 9-pound bone-in spiral ham is usually the ideal size.
When shopping, look for “bone-in” varieties. The bone adds significant flavor to the meat during the heating process and can be saved afterward to make incredible split pea soup or ham and bean stew. Ensure the packaging says “fully cooked” or “ready to eat,” which is standard for almost all spiral hams sold in supermarkets.
Preparing the Ham for the Slow Cooker
The preparation process is straightforward but requires a few key steps to ensure the best texture and flavor. First, remove the ham from its packaging and discard the plastic disk that often covers the bone end.
If your ham is slightly 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. Simply wrap the foil tightly around the rim of the slow cooker and over the top of the ham to create a seal that traps the steam inside.
Before placing the ham in the pot, many cooks like to rinse off the excess salty brine from the surface, though this is optional. The most important step is placing the ham flat-side down. This allows the heat to penetrate the thickest part of the meat and keeps the slices from splaying open too early and drying out.
Crafting the Perfect Glaze
While many hams come with a pre-packaged glaze packet, making your own elevates the dish from a standard grocery store find to a gourmet meal. A good glaze needs a balance of sweetness, acidity, and spice.
The Sweet Component
Brown sugar is the classic choice as it creates a tacky, caramelized coating. However, you can also use honey, maple syrup, or even apricot preserves.
The Liquid Base
You need a liquid to help create steam and thin out the sugar. Pineapple juice is the traditional favorite because its enzymes help tenderize the meat. Other great options include apple cider, orange juice, or even a splash of ginger ale or Dr. Pepper for a unique southern twist.
The Warm Spices
To give the ham that signature holiday aroma, add ground cloves, cinnamon, or nutmeg. A tablespoon of Dijon mustard can also add a sophisticated depth of flavor that cuts through the sweetness of the sugar.
Step-by-Step Cooking Instructions
- To begin, pour about half a cup of your chosen liquid (like apple juice or pineapple juice) into the bottom of the slow cooker. Place the ham in the pot, cut-side down. Rub your glaze or brown sugar mixture all over the outside of the ham, making sure to get some between the slices if possible.
- Cover the slow cooker with the lid or your foil tent. Set the temperature to LOW. It is highly recommended to avoid the HIGH setting for spiral ham, as the goal is a gentle reheat to preserve moisture.
- Cook the ham for approximately 12 to 15 minutes per pound. For an average 8-pound ham, this usually takes between 3 to 4 hours. The goal is to reach an internal temperature of 140 degrees Fahrenheit. Since the ham is already cooked, you are simply looking for it to be hot throughout.
Tips for the Best Results
- Avoid the temptation to lift the lid frequently. Every time you open the slow cooker, you release the built-up steam and heat, which can add 15 to 20 minutes to the total cooking time and potentially dry out the meat.
- If you prefer a crispy, caramelized exterior, you can remove the ham from the slow cooker once it is heated through and place it on a roasting pan. Brush on a fresh layer of glaze and broil it in the oven for 3 to 5 minutes until the sugar bubbles and browns. Just keep a close eye on it, as sugar burns very quickly under a broiler.
Serving and Storage
Once the ham reaches 140 degrees Fahrenheit, turn the slow cooker to the “warm” setting. Let the ham rest for about 15 minutes before carving. This allows the juices to redistribute so the meat remains moist when sliced.
Since the ham is already spiral-cut, serving is a breeze. Simply cut around the center bone to release the slices. Arrange them on a platter and spoon some of the juices from the bottom of the slow cooker over the meat before serving.
Leftover ham can be stored in the refrigerator for up to 4 days or frozen for up to 2 months. Leftovers are incredibly versatile and can be used in breakfast casseroles, grilled cheese sandwiches, or diced into a hearty chef salad.
Frequently Asked Questions
Can I cook a frozen spiral ham in the slow cooker?
It is not recommended to cook a frozen ham directly in the slow cooker. Because slow cookers heat up slowly, a large frozen ham will spend too much time in the “danger zone” (between 40 degrees Fahrenheit and 140 degrees Fahrenheit), where bacteria can grow rapidly. It is best to thaw the ham completely in the refrigerator for 24 to 48 hours before cooking.
How much ham do I need per person?
When buying a bone-in spiral ham, a good rule of thumb is to plan for about 3/4 pound to 1 pound of meat per person. This accounts for the weight of the bone and ensures you have enough for everyone, plus a little extra for those coveted leftover sandwiches the next day.
Do I need to add water to the slow cooker?
You should always add a small amount of liquid to the bottom of the pot to prevent scorching and to create the steam necessary to keep the ham moist. While you can use water, using a flavorful liquid like apple cider, pineapple juice, or even white wine will enhance the final taste of the meat.
My ham is leaning and the lid won’t close. What should I do?
If the ham sticks out above the rim of the slow cooker, do not try to force the lid down. Instead, take a large piece of aluminum foil and create a dome over the ham, crimping it tightly around the edges of the slow cooker crock. This creates an airtight seal that functions just as well as the original lid.
What is the safe internal temperature for reheating ham?
Since spiral hams are sold fully cooked, you only need to reheat them to an internal temperature of 140 degrees Fahrenheit to serve. If you are cooking a ham that was not pre-cooked (which is rare for spiral cuts), it must reach 145 degrees Fahrenheit followed by a three-minute rest period. Use a meat thermometer inserted into the thickest part of the meat, not touching the bone, for an accurate reading.