Cooking a festive meal often feels like a high-stakes juggling act. Between side dishes, appetizers, and dessert, the oven space in a typical kitchen is prime real estate. If you are hosting a holiday dinner, you have likely felt the stress of trying to time the rolls, the roasted vegetables, and the massive centerpiece ham all at once. This is where the slow cooker becomes your most valuable player.
Learning how to cook a spiral ham in slow cooker is a game-changer for home cooks. Not only does it free up your oven for those crucial side dishes, but the gentle, moist heat of a crockpot actually produces a superior result. Because spiral-cut hams are precooked, the biggest risk is drying them out. The sealed environment of a slow cooker traps steam and juices, ensuring every slice remains tender and flavorful.
Why the Slow Cooker is Better for Spiral Ham
Most people reach for the oven by default, but the oven is a dry-heat environment. A spiral-cut ham has already been sliced into thin ribbons at the processing plant. When you put those thin slices into a hot oven, the edges often curl and toughen before the center of the ham is even warm.
The slow cooker functions more like a steamer. By adding a small amount of liquid or a glaze that melts into a liquid, you create a humid environment. This low-and-slow approach gently brings the ham up to a safe serving temperature without stripping away the moisture. Additionally, it allows the flavors of your glaze—whether it’s maple, brown sugar, or pineapple—to penetrate deep into the meat rather than just sitting on the surface.
Choosing the Right Ham for Your Crockpot
Before you start, you need to ensure your ham will actually fit. Most standard large slow cookers are 6 to 7 quarts. For a machine of this size, an 8 to 10 pound spiral-cut ham is usually the limit.
Bone-In vs. Boneless
When choosing your meat, bone-in is almost always the better choice for flavor. The bone acts as a conductor of heat and adds a depth of richness to the meat. However, the bone also adds bulk. If you are worried about fit, look for a “shank portion” or “butt portion” rather than a whole ham.
Checking the Fit
If you get the ham home and realize it is just an inch too tall for the lid to close, don’t panic. You can create a “foil tent” by tightly sealing heavy-duty aluminum foil over the top of the slow cooker insert, then placing the lid on top of the foil. This keeps the steam inside even if the lid isn’t sitting flush.
Essential Ingredients for a Perfect Glaze
While many hams come with a foil packet of glaze, making your own elevates the dish from “grocery store standard” to “gourmet.” A balanced glaze needs three components: sugar, acid, and spice.
The Sweet Base
Brown sugar is the classic choice because it creates a tacky, caramelized coating. Honey and maple syrup are excellent alternatives that provide a more floral or earthy sweetness.
The Acidic Balancer
To cut through the saltiness of the pork, you need acid. Pineapple juice is the traditional partner for ham, but orange juice, apple cider, or even a splash of balsamic vinegar can work wonders. The enzymes in fruit juices also help tenderize the meat.
The Flavor Enhancers
Ground cloves, cinnamon, and nutmeg provide that signature holiday aroma. For a modern twist, try adding a tablespoon of Dijon mustard or a pinch of cayenne pepper to add complexity without making the dish “spicy.”
Step by Step Instructions
Follow these steps to ensure your ham turns out perfectly every time.
- Prepare the Ham
Remove all packaging from the ham. Be sure to check for the small plastic disc that covers the bone on the flat side of the ham; many people forget this, and it can melt if left on. Give the ham a quick rinse and pat it dry with paper towels. - Layer the Flavors
Place about half a cup of liquid—water, apple juice, or pineapple juice—in the bottom of the crockpot. 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 off the sides. - Apply the Glaze
In a small bowl, whisk together your glaze ingredients. Pour the mixture over the top of the ham, using a brush or spoon to make sure some of the glaze gets in between the spiral slices. If you are using brown sugar, you can even pat a layer of it directly onto the surface of the meat. - The Cooking Process
Set your slow cooker to Low. For a precooked spiral ham, you are simply reheating it to an internal temperature of 140 degrees Fahrenheit. This usually takes 4 to 5 hours on Low. Avoid using the High setting if possible, as it can cause the outer layers to become tough before the center is warm.
Expert Tips for Success
To take your ham to the next level, consider these pro-tips.
- First, avoid opening the lid. Every time you peek, you release the built-up steam and heat, which can add 15 to 20 minutes to your total cook time.
- Second, consider a final sear. If you miss the “crusty” exterior that an oven provides, you can carefully remove the ham from the slow cooker 15 minutes before serving. Place it on a baking sheet and pop it under your oven broiler for 3 to 5 minutes. Watch it closely so the sugar doesn’t burn, but this will give you those sought-after crispy edges.
- Lastly, save the bone. Once the meat is carved away, the ham bone is a goldmine of flavor. Toss it back into the slow cooker with some dried beans, onions, and water to make a world-class split pea or navy bean soup the next day.
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 stays moist on the platter.
Leftover ham can be stored in an airtight container in the refrigerator for up to 4 days. It also freezes exceptionally well. If you have a large amount of leftovers, dice the meat and freeze it in 1-cup portions. These are perfect for adding to omelets, fried rice, or pasta dishes throughout the month.
Frequently Asked Questions
Do I need to add water to the bottom of the slow cooker?
While you don’t need a lot of water, adding about half a cup of liquid like apple juice or water is highly recommended. The liquid prevents the bottom of the ham from scorching and creates the steam necessary to keep the spiral slices from drying out during the long heating process.
How long does it take to cook a 10 pound ham in a crockpot?
For a 10 pound precooked spiral ham, it typically takes 4 to 5 hours on the Low setting. You should always use a meat thermometer to ensure the thickest part of the ham has reached 140 degrees Fahrenheit, which is the standard temperature for safely reheating precooked meat.
Can I put a frozen ham in the slow cooker?
It is not recommended to put a completely frozen ham in a slow cooker. Because a slow cooker heats up slowly, a large frozen ham may sit in the “danger zone” temperature range for too long, allowing bacteria to grow. It is best to thaw your ham in the refrigerator for 24 to 48 hours before cooking.
Why is my slow cooker ham tough?
Toughness usually results from cooking the ham on the High setting or leaving it in the slow cooker for too long. Since spiral hams are already cooked, you are only reheating them. If the ham exceeds 145 degrees Fahrenheit or 150 degrees Fahrenheit, the muscle fibers will tighten and become chewy.
What if the 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, you can use heavy-duty aluminum foil to create a dome over the top. Pinch the foil tightly around the edges of the crockpot insert to trap the steam, then place the lid on top of the foil to help weigh it down.