Slow cooking a spiral ham is one of the most effective ways to ensure a juicy, tender, and flavor-packed centerpiece for your holiday table or Sunday dinner. While spiral-cut hams are incredibly convenient because they are pre-sliced and usually pre-cooked, they are also notorious for drying out in a traditional oven. By using a slow cooker, you trap the moisture and allow the glaze to penetrate deep into every slice.
Why You Should Choose the Slow Cooker Method
The primary challenge with a spiral ham is that the pre-sliced nature of the meat exposes more surface area to the air. In a conventional oven, the dry heat can quickly turn a premium ham into something resembling leather. A slow cooker acts as a self-basting environment. As the ham heats, the natural juices and the added liquids create steam that keeps the meat succulent.
Additionally, using a slow cooker frees up valuable oven space. If you are preparing a large meal with roasted vegetables, rolls, or casseroles, having the main protein tucked away in a countertop appliance is a logistical lifesaver. It is a “set it and forget it” approach that delivers professional-quality results with minimal effort.
Selecting the Right Ham for Your Slow Cooker
Before you start cooking, you need to ensure your ham will actually fit in your appliance. Most standard slow cookers are 6 to 7 quarts, which can comfortably accommodate an 8 to 10 pound spiral ham.
When shopping, look for a “bone-in” spiral-cut ham. The bone provides extra flavor and helps conduct heat throughout the interior of the meat. Ensure the packaging states the ham is “fully cooked” or “hickory smoked,” as this means you are essentially reheating and glazing the meat rather than cooking it from a raw state.
Preparing Your Slow Cooker and Ham
Preparation is the key to preventing a dry ham. Start by removing the ham from its packaging and discarding the plastic disc that often covers the bone end.
Measuring for Fit
If your ham is slightly too tall for the lid to close, do not panic. You can create a “foil tent.” Simply place a large piece of heavy-duty aluminum foil over the top of the slow cooker and crimp it tightly around the edges of the stoneware insert. Place the lid on top of the foil to weigh it down. This creates a seal that traps the steam inside even if the lid isn’t sitting flush.
The Base Liquid
Never cook a ham dry in the slow cooker. You need at least half a cup to a full cup of liquid at the bottom. Great options include:
- Pineapple juice for a tropical sweetness.
- Apple cider or apple juice for a classic fall flavor.
- Orange juice for a bright, citrusy note.
- Ginger ale or cola for a caramelized, spiced finish.
- Water or chicken stock if you want to keep the flavor strictly savory.
Creating the Perfect Glaze
While many spiral hams come with a flavor packet, creating your own glaze is a significant upgrade. A good glaze needs a balance of sugar and acidity to cut through the saltiness of the pork.
Brown Sugar and Honey Glaze
A classic combination involves mixing 1 cup of brown sugar with half a cup of honey or maple syrup. Add 2 tablespoons of Dijon mustard and a teaspoon of ground cloves or cinnamon. This creates a thick, tacky paste that will melt down between the slices as the ham cooks.
The Application Process
To maximize flavor, do not just pour the glaze over the top. Use your hands or a brush to gently pull the slices apart and spoon some of the glaze into the layers. This ensures that every bite, not just the outer edge, is seasoned.
Step by Step Instructions for Slow Cooking
Place the ham in the slow cooker with the flat side (the cut side) facing down. This protects the most tender parts of the meat from direct heat and allows the juices to collect at the base where the slices are most exposed.
Temperature Settings and Timing
Set your slow cooker to the LOW setting. High heat is generally not recommended for spiral hams because it can cause the exterior to toughen before the bone-in center is warm.
For an 8 to 10 pound ham, cook on LOW for 4 to 5 hours. If you are using a smaller ham around 5 to 6 pounds, check it at the 3 hour mark. The goal is to reach an internal temperature of 140 degrees Fahrenheit. Since the ham is already cooked, you are simply looking for a safe and pleasant serving temperature.
Basting During the Process
About once every hour, use a large spoon or a turkey baster to scoop up the juices from the bottom of the pot and pour them over the top of the ham. This redistributes the sugars from the glaze and ensures the top of the ham stays moist.
Finishing Touches for a Crispy Exterior
One downside of the slow cooker is that it does not provide the “bark” or crispy caramelized edges that an oven does. If you prefer a bit of crunch on your ham, you can perform a quick finish in the oven.
Carefully remove the ham from the slow cooker and place it on a baking sheet. Brush on any remaining glaze or a fresh layer of brown sugar. Place it under the broiler for 3 to 5 minutes, watching very closely. The sugar will bubble and char slightly, providing that classic roasted look and texture.
Serving and Storage Tips
Once the ham reaches 140 degrees Fahrenheit, turn the slow cooker to the “Warm” setting. Let the ham rest for about 15 to 20 minutes before carving. This allows the fibers to relax and reabsorb the juices.
Carving the Spiral Ham
Since the ham is already spiral-cut, carving is a breeze. Simply run a knife around the center bone to release the slices. The meat should fall away easily in uniform pieces.
Leftover Ideas
Leftover slow-cooked ham is incredibly versatile. It stays moist longer than oven-roasted ham, making it perfect for:
- Ham and bean soup (using the leftover bone for the broth).
- Breakfast hashes or omelets.
- High-quality sandwiches with swiss cheese and honey mustard.
- Diced into a creamy pasta carbonara.
Frequently Asked Questions
Can I cook a frozen spiral ham in the slow cooker?
It is highly recommended that you thaw your ham completely in the refrigerator before putting it in the slow cooker. Cooking a large, dense piece of frozen meat in a slow cooker can keep the ham in the “danger zone” for bacteria growth for too long. Thawing usually takes 24 to 48 hours depending on the size.
How much ham do I need per person?
For 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 those coveted leftovers the next day.
Do I need to add water to the bottom of the pot?
Yes, you should always add at least a small amount of liquid. While the ham will release some of its own juices, a half cup of juice, cider, or water prevents the bottom slices from scorching and provides the steam necessary to keep the entire ham moist throughout the long cooking process.
Why is my ham still cold in the middle after 4 hours?
Slow cookers vary in temperature, and the bone in a spiral ham can act as an insulator. If the center is still cold, ensure your lid is sealed tightly (use the foil tent method if necessary) and check that the ham is not touching the lid, which can dissipate heat. You can also carefully flip the ham onto its side for the final hour to help the heat reach the bone.
Can I overcook ham in a slow cooker?
Yes. Even though it is a moist environment, cooking a spiral ham for longer than 6 hours on low can cause the meat to become mushy or begin to break down too much. Use a meat thermometer to check for an internal temperature of 140 degrees Fahrenheit and switch to the warm setting as soon as it hits that mark.