Cooking a holiday meal often feels like a high-stakes juggling act. Between mashing potatoes, roasting vegetables, and trying to keep the rolls from burning, the oven space in a typical kitchen disappears quickly. This is exactly why learning how to cook precooked ham in crock pot setups has become a game-changer for home cooks. By moving the centerpiece of your meal to a slow cooker, you free up your oven and ensure the meat stays incredibly moist and tender.
Most hams purchased at the grocery store are already fully cooked or smoked. This means your job isn’t technically “cooking” the meat from scratch, but rather reheating it to a safe temperature while infusing it with flavor and preventing it from drying out. The gentle, moist heat of a crock pot is the ideal environment for this process.
Why Use a Slow Cooker for Precooked Ham
The biggest challenge with a precooked ham is the risk of it becoming tough and dry. Traditional oven roasting can zap the moisture out of the meat, especially if it is lean. A slow cooker acts as a sealed hydration chamber. As the ham warms, any juices or glazes you add circulate as steam, basting the meat continuously.
Beyond the texture, the convenience is unmatched. You can set the ham in the morning, go about your day or focus on complex side dishes, and have a beautiful, glazed protein ready by dinner time. It is a “set it and forget it” method that yields professional-quality results every single time.
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 6-quart to 8-quart slow cookers can accommodate a ham weighing between 7 and 10 pounds.
Spiral Sliced vs. Whole Ham
Spiral sliced hams are incredibly popular because they are convenient to serve. However, because they are pre-cut, they have more surface area exposed to the air, which makes them more prone to drying out. If you use a spiral ham, you must be diligent about using a glaze or liquid and keeping the lid closed. A whole (unsliced) precooked ham is more forgiving and often stays juicier, though it requires carving later.
Bone-In vs. Boneless
A bone-in ham generally offers superior flavor and a more traditional appearance. The bone also helps conduct heat into the center of the meat. Plus, you get the added bonus of a ham bone to use for soups or beans later. Boneless hams are easier to fit into smaller slow cookers and are much easier to slice, making them a practical choice for casual gatherings.
Preparing Your Ham for the Crock Pot
Preparation is minimal, but a few key steps will elevate the final dish. Start by removing all packaging, including the plastic disc that often covers the bone. If your ham is a bit too tall for the lid to close tightly, do not panic. You can create a “tent” using a double layer of heavy-duty aluminum foil to seal the top of the slow cooker, ensuring the heat and moisture stay trapped inside.
If you have an unsliced ham, you might want to score the surface. Use a sharp knife to create a diamond pattern about 1/2-inch deep across the fat cap. This allows your glaze to penetrate the meat rather than just sliding off the surface.
Crafting the Perfect Glaze
While the ham is already flavorful, a glaze provides that signature sweet and savory crust that everyone loves. Most precooked hams come with a glaze packet, but making your own is simple and tastes significantly better.
The Sweet Component
You need a sugar base to create caramelization. Brown sugar is the gold standard, providing a deep molasses flavor. Honey, maple syrup, or even apricot preserves are excellent alternatives.
The Acid and Liquid
To balance the sweetness, add an acidic liquid. Pineapple juice is a classic pairing because the enzymes help tenderize the meat. Orange juice, apple cider, or even a splash of ginger ale or cola can add unique flavor profiles and provide the necessary steam inside the pot.
The Spices
Warm spices are essential for a holiday aroma. Ground cloves, cinnamon, nutmeg, and ginger are traditional. For a bit of depth, add a teaspoon of Dijon mustard or a pinch of garlic powder.
The Cooking Process Step by Step
Place the ham in the slow cooker. If it is a flat-cut ham, place the cut side down to help lock in the moisture. Pour your liquid—whether it’s juice or a prepared glaze—all over the top, ensuring it gets into the scores or between the slices.
Recommended Cooking Times
Since the ham is already cooked, you are simply aiming for an internal temperature of 140 degrees Fahrenheit.
For a 7 to 10 pound ham:
- Low Setting: 4 to 6 hours. This is the preferred method for maximum tenderness.
- High Setting: 2 to 3 hours. Use this only if you are short on time, as high heat can occasionally toughen the outer layers.
Avoid opening the lid frequently. Every time you peek, you release a significant amount of heat and steam, which can add 15 to 20 minutes to the total cooking time.
Finishing Touches for a Crispy Crust
One limitation of the slow cooker is that it won’t produce a crispy, caramelized bark on its own because of the high moisture content. If you prefer a crunchy exterior, you can perform a quick finish in the oven.
Carefully remove the ham from the crock pot and place it on a baking sheet. Brush on a fresh layer of glaze. Put it under the oven broiler for 3 to 5 minutes, watching it very closely to prevent burning. This step gives you the best of both worlds: a succulent, moist interior from the slow cooker and a professional, sugary crust from the broiler.
Serving and Storage Tips
Once the ham reaches 140 degrees Fahrenheit, turn the slow cooker to the “Warm” setting. Let the meat rest for at least 15 to 20 minutes before carving. Resting allows the juices to redistribute through the fibers, ensuring every bite is moist.
If you have leftovers, they can be stored in the refrigerator for up to 4 days. Slow-cooked ham is excellent for sandwiches, breakfast hash, or diced into a split pea soup. You can also freeze sliced ham in airtight bags for up to 2 months.
Frequently Asked Questions
Can I put a frozen ham in the slow cooker?
It is not recommended to put a completely frozen ham in a crock pot. Because slow cookers heat up gradually, a large frozen roast may 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 liquid do I need to add to the bottom?
You don’t need a lot of liquid because the ham itself will release juices. Usually, 1/2 cup to 1 cup of liquid (like pineapple juice, apple cider, or water) is plenty to create the necessary steam. If you are using a thick glaze, that counts toward your liquid total.
Should I cook the ham on high or low?
Low is almost always better for precooked ham. The goal is to heat the ham through to the center without overcooking the exterior. Low heat over several hours ensures the fat renders slowly and the proteins remain tender. High heat is more likely to result in a dry texture.
My ham is too big for the lid to close. What should I do?
This is a common issue with large bone-in hams. Simply take a large piece of aluminum foil and wrap it tightly over the top of the slow cooker, crimping it around the edges of the stoneware to create a seal. Place the lid on top of the foil to help weigh it down. This “foil tent” will keep the heat and moisture inside just as effectively as the lid.
Do I need to baste the ham while it cooks?
While it isn’t strictly necessary because of the trapped steam, basting the ham with the juices from the bottom of the pot every hour can help build flavor, especially for spiral-sliced hams. If you do choose to baste, do it quickly to minimize the amount of heat that escapes the crock pot.