Hosting a holiday dinner or a special Sunday brunch often brings a bit of performance anxiety, especially when the centerpiece of the meal is a large cut of meat. However, the secret that many seasoned home cooks rely on is that the most impressive main course doesn’t have to be the most difficult to prepare. When you learn how to cook a precooked ham in crock pot, you unlock a method that ensures juicy, tender results every single time while freeing up your oven for side dishes like roasted vegetables or fresh rolls.
A precooked ham, often labeled as “city ham,” is already cured and fully cooked. This means your job isn’t to “cook” it in the traditional sense, but rather to reheat it gently so that it reaches a safe internal temperature without losing its moisture. The slow cooker is the perfect vessel for this task because its sealed environment traps steam, preventing the meat from becoming the dreaded “holiday leather” that often happens in a dry oven.
Choosing the Right Ham for Your Slow Cooker
Before you start the cooking process, you need to select a ham that fits your equipment. Most standard large slow cookers range from 6 to 8 quarts. A bone-in ham usually provides the best flavor and leaves you with a bone for soup later, but it can be bulky. If you are shopping for a 6-quart crock pot, look for a ham that weighs between 6 and 8 pounds.
You also have a choice between spiral-sliced and unsliced hams. Spiral-sliced hams are incredibly convenient because the work is done for you, but they are more prone to drying out if not handled correctly. Unsliced hams take a bit more effort to serve but retain their juices slightly better. Regardless of which you choose, the crock pot method works beautifully for both.
Preparing Your Ham for the Slow Cooker
The first step is to remove all packaging. Be sure to check for a small plastic cap on the end of the bone, which is common in bone-in hams, and discard it. If your ham is a bit too tall for the lid to close securely, don’t panic. You can create a “tent” using heavy-duty aluminum foil. Simply wrap the foil over the top of the crock pot and crimp it tightly around the edges of the ceramic insert. This keeps the heat and moisture inside even if the glass lid can’t sit flush.
To ensure the flavors penetrate the meat, many cooks like to score the surface of an unsliced ham in a diamond pattern. If you’re using a spiral-sliced ham, you can gently fan the slices just enough to let your glaze seep between them.
Crafting a Simple and Delicious Glaze
While the ham itself is salty and savory, a good glaze adds the necessary sweetness to balance the flavor profile. A classic brown sugar glaze is the most popular choice. You can create a base using one cup of brown sugar mixed with half a cup of liquid. Popular liquid choices include pineapple juice, orange juice, apple cider, or even a splash of ginger ale or bourbon.
For extra depth of flavor, consider adding a tablespoon of Dijon mustard or a teaspoon of ground cloves. The acidity of the mustard cuts through the richness of the pork, while the cloves provide that nostalgic holiday aroma. You will pour about half of this mixture over the ham at the start of the cooking process and save the rest for a final baste during the last hour.
The Cooking Process Step by Step
Place the ham in the slow cooker with the flat side or the cut side facing down. This helps the meat stay moist as it sits in the juices. Add your liquid and sugar mixture over the top.
Set your slow cooker to the Low setting. While it is tempting to use the High setting to speed things up, hams respond much better to slow, gentle heat. Cooking on High can cause the outer edges to become tough before the center is warmed through. For a standard 6 to 8-pound ham, you will typically need 4 to 6 hours on Low.
The goal is to reach an internal temperature of 140 degrees Fahrenheit. This is the USDA-recommended temperature for reheating a precooked ham to ensure it is hot throughout while remaining succulent. Using a meat thermometer is the only way to be 100 percent sure it is ready without overcooking it.
Tips for the Perfect Slow Cooker Ham
One of the best tips for a successful ham is to avoid “peeking.” Every time you lift the lid or the foil tent, you release a significant amount of heat and steam, which can add 15 to 20 minutes to your total cooking time. Trust the process and only check the temperature toward the end of the suggested window.
If you prefer a caramelized, crispy exterior, you can perform a quick finish in the oven. Once the ham reaches 140 degrees Fahrenheit in the crock pot, carefully transfer it to a baking sheet. Brush on the remaining glaze and place it under a broiler for 3 to 5 minutes until the sugar bubbles and turns golden brown. Just keep a close eye on it, as sugar burns very quickly.
Serving and Storing Your Ham
Once the ham is done, let it rest for about 15 to 20 minutes before carving. This allows the juices to redistribute within the meat. If you have a spiral ham, carving is as simple as cutting around the center bone to release the slices.
Don’t forget the liquid left behind in the crock pot. This “pot liquor” is packed with flavor. You can strain it and simmer it in a saucepan with a little cornstarch slurry to create a savory ham gravy to serve on the side.
Leftover ham is arguably as good as the main meal itself. It stays fresh in the refrigerator for 3 to 5 days or can be frozen for up to two months. Leftovers are perfect for breakfast hashes, split pea soup, or classic ham and cheese sliders.
Frequently Asked Questions
Can I cook a frozen ham in the crock pot?
It is not recommended to put a completely frozen ham in the slow cooker. Because the crock pot heats up slowly, the meat may spend too much time in the “danger zone” temperature range where bacteria can grow. It is best to thaw your ham completely in the refrigerator for 24 to 48 hours before you plan to cook it.
Do I need to add water to the bottom of the slow cooker?
You should add a small amount of liquid, but it doesn’t have to be plain water. Adding about half a cup to a cup of pineapple juice, apple juice, or even chicken broth provides the steam necessary to keep the ham moist. The ham will also release its own juices as it warms up, creating a flavorful poaching liquid.
How do I prevent a spiral ham from drying out?
The best way to protect a spiral-sliced ham is to cook it cut-side down and keep the slow cooker on the Low setting. Additionally, using a foil tent ensures a tight seal that keeps the moisture trapped. If you are worried about dryness, you can baste the ham with its own juices every hour during the last two hours of cooking.
What if my ham is too large for the lid to fit?
This is a common issue with bone-in hams. Simply take a large piece of heavy-duty aluminum foil and cover the top of the slow cooker, molding it around the rim to create a dome. This “foil hat” acts as a lid, trapping the heat and moisture just as effectively as the glass lid would.
Is it possible to overcook a precooked ham?
Yes, even though it is already cooked, you can overcook it by leaving it in the heat too long. Overcooked ham becomes crumbly, dry, and excessively salty. To avoid this, start checking the internal temperature with a meat thermometer after 4 hours. Once it hits 140 degrees Fahrenheit, switch the slow cooker to the “Warm” setting or remove the meat entirely.