Hosting a holiday dinner or a large family gathering often comes with a fair share of kitchen stress. Between timing the side dishes and ensuring the appetizers are warm, the last thing you want to worry about is a dry, overcooked main course. That is where the slow cooker becomes your best friend. Learning how to slow cook a precooked ham is one of the most effective ways to ensure a moist, flavorful centerpiece with almost zero effort.
Because most hams purchased at the grocery store are already fully cooked or hickory-smoked, your goal isn’t actually to “cook” the meat in the traditional sense. Instead, you are looking to gently reheat it to a safe internal temperature while infusing it with moisture and sweetness. A slow cooker excels at this because it traps steam, preventing the meat from drying out the way it often does in a conventional oven.
Why Use a Slow Cooker for Precooked Ham
The traditional method of baking a ham in the oven often leads to the exterior becoming leathery before the center is even warm. The slow cooker provides a controlled, humid environment. This low-and-slow approach allows the connective tissues in the ham to soften further and the added glazes to penetrate deep into the meat.
Another major benefit is oven space. During Thanksgiving, Christmas, or Easter, oven real estate is a hot commodity. By moving the ham to the Crock-Pot, you free up the oven for roasted vegetables, dinner rolls, and pies. It also keeps your kitchen cooler, which is a welcome relief when the house is full of guests.
Choosing the Right Ham for Your Slow Cooker
Before you start, you need to ensure your ham will actually fit in your appliance. Most standard slow cookers are 6 to 7 quarts and can comfortably hold a 7 to 8-pound ham.
Spiral Sliced vs. Whole Hams
Spiral-sliced hams are incredibly convenient because they are already cut into thin, uniform slices right down to the bone. This allows your glaze to seep between every layer. However, they are more prone to drying out. If you choose a spiral-sliced ham, you must be diligent about adding liquid and keeping the lid closed.
A whole, unsliced ham (or a “butt” or “shank” portion) stays moist more easily because there is less surface area exposed to the air. If you have the choice, a bone-in ham usually provides better flavor and gives you a leftover ham bone for making split pea soup or beans later on.
Sizing and Fit
When shopping, look for a ham that is “fully cooked” or “ready to eat.” Avoid “ham with natural juices” if you want a firmer texture, though these work fine in a slow cooker too. If you find that your ham is just a bit too tall for the lid to close completely, you can create a “foil tent” over the top of the slow cooker insert and then place the lid on top of the foil to create a seal.
Essential Ingredients for a Flavorful Glaze
While the ham is flavorful on its own, a slow-cooked ham truly shines when paired with a sweet and tangy glaze. Since the ham sits in the cooker for several hours, the glaze reduces into a thick, delicious syrup.
The Sweet Base
Most glazes start with a sugar component. Brown sugar is the gold standard because it creates a deep, molasses-rich crust. Honey, maple syrup, or even apricot preserves are excellent alternatives. These sugars caramelize beautifully over the course of several hours.
The Liquid Component
You need at least half a cup of liquid in the bottom of the slow cooker to create steam. Pineapple juice is the most popular choice as the acidity helps tenderize the meat. Orange juice, apple cider, or even a splash of ginger ale or Dr. Pepper can add unique depth to the flavor profile.
Spices and Aromatics
To elevate the dish, consider adding warm spices. Whole cloves can be pushed into the surface of the ham for a classic look and scent. Cinnamon sticks, star anise, or a teaspoon of Dijon mustard whisked into the glaze can provide a sophisticated balance to the sweetness.
Step by Step Instructions for Slow Cooking Success
Preparation is minimal, which is the beauty of this method. Follow these steps to ensure your ham comes out perfectly.
Preparing the Ham
Start by removing the ham from its packaging. If it came with a flavor packet, you can use it, but a homemade glaze is usually superior. If you have a whole ham that isn’t sliced, you can use a sharp knife to score a diamond pattern into the fat cap. This helps the glaze penetrate the meat and looks beautiful when served.
Setting Up the Slow Cooker
Place the ham in the slow cooker. If it is a half-ham, place the flat, cut side down. This helps lock in the moisture. Pour your liquid of choice (juice or soda) into the bottom. In a small bowl, mix your brown sugar and spices, then rub them all over the top and sides of the ham. If you are using honey or maple syrup, drizzle it slowly over the top.
Cooking Times and Temperatures
Set your slow cooker to the Low setting. You should avoid using the High setting for ham, as it can cause the sugars in the glaze to burn and the outer edges of the meat to become tough.
For a 7 to 8-pound precooked ham, cook on Low for 4 to 6 hours. The goal is to reach an internal temperature of 140°F. Since the ham is already cooked, you are simply looking for it to be hot throughout. Using a meat thermometer is the best way to ensure you don’t overdo it.
Tips for the Perfect Crust
One downside of the slow cooker is that it doesn’t provide the crispy, caramelized exterior that an oven can. If you prefer a bit of a crunch on your ham, you can perform a quick finish.
Once the ham has finished its time in the slow cooker, carefully remove it and place it on a baking sheet. Spoon some of the concentrated juices from the bottom of the slow cooker over the ham. Place it under the oven broiler for 3 to 5 minutes until the sugar starts to bubble and turn dark brown. Watch it closely, as it can burn in seconds.
Serving and Storing Leftovers
Once the ham reaches 140°F, turn the slow cooker to the “Warm” setting until you are ready to carve. If you have a spiral-sliced ham, carving is as simple as cutting along the bone to release the slices. For a bone-in ham, cut slices perpendicular to the bone.
Storing and Reheating
Leftover ham can be stored in the refrigerator for up to 4 days. It also freezes exceptionally well. I recommend dicing some of the leftovers into small cubes before freezing; this makes it easy to grab a handful for omelets, fried rice, or pasta dishes later on.
To reheat individual slices without drying them out, place them in a skillet with a tablespoon of water or apple juice and cover with a lid for 2 minutes over medium heat.
Frequently Asked Questions
Can I cook a frozen precooked ham in the slow cooker?
It is not recommended to put a fully frozen ham directly into a slow cooker. Because slow cookers heat up gradually, the meat may spend too much time in the “danger zone” temperature range (between 40°F and 140°F), where bacteria can grow rapidly. 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 slow cooker?
You should always add some form of liquid to prevent the bottom of the ham from scorching and to create the steam necessary to keep the meat moist. While water works, using fruit juices like pineapple, apple, or orange juice adds much more flavor to the final dish and the resulting gravy.
How long does it take to heat a 10 pound ham in a Crock-Pot?
A larger 10-pound ham will likely require the full 6 hours on the Low setting. It is important to check the internal temperature starting around the 5-hour mark. If the ham is too large for the lid to close, remember to use the aluminum foil method to trap the heat, which might add an extra 30 to 60 minutes to the total time.
Why did my slow cooker ham turn out dry?
The most common reason for dry ham is cooking it on the High setting or leaving it in the cooker for too long. Since the ham is already cooked, every minute past the 140°F mark is essentially removing moisture. Always use the Low setting and start checking the temperature early. If using a spiral-sliced ham, ensure you have plenty of liquid in the pot.
What can I do with the liquid left in the slow cooker?
The liquid left behind is a goldmine of flavor. It is a mixture of ham juices, rendered fat, and caramelized sugars. You can strain this liquid into a saucepan, bring it to a boil, and reduce it by half to create a thick glaze or sauce to serve alongside the meat. Alternatively, save it as a base for a hearty bean soup.