Cooking a ham is often associated with holiday feasts and large family gatherings, but the slow cooker has turned this centerpiece dish into an easy, any-day meal. While the oven is the traditional choice, the crockpot offers a controlled, moist environment that prevents the meat from drying out. However, the most common question for home cooks is exactly how long to slow cook ham in slow cooker to achieve that melt-in-your-mouth texture without turning it into mush.
Understanding the timing depends on several factors: the size of the ham, whether it is bone-in or boneless, and whether it is pre-cooked or raw. Since most hams sold in grocery stores are “ready-to-eat” or city hams, your primary goal is usually reheating and glazing rather than cooking from scratch.
Factors That Influence Your Cooking Time
Before you set your timer, you need to assess the specific cut of meat sitting on your counter. A 10-pound bone-in ham requires a different approach than a 3-pound boneless quarter ham.
Size and Weight of the Meat
As a general rule of thumb, you should plan for about 20 to 30 minutes of cooking time per pound of ham when using the low setting on your slow cooker. For a standard 6-quart to 8-quart slow cooker, a 7 to 8-pound ham is usually the maximum size that will fit comfortably. If the lid doesn’t close completely, you can create a “tent” using aluminum foil to seal in the steam and heat.
Bone-In vs. Boneless
Bone-in hams typically take longer to heat through because the bone acts as an insulator initially, though once the bone heats up, it helps distribute heat from the inside out. Boneless hams are more dense and can sometimes dry out faster if left too long, so they require closer monitoring.
Pre-Cooked vs. Fresh Ham
The vast majority of hams found in the United States are cured and pre-cooked. For these, you are simply aiming for an internal temperature of 140°F. If you happen to have a “fresh” ham (which is essentially raw pork leg), the cooking time increases significantly, as you must reach a safe internal temperature of 145°F and maintain it for several hours to break down the tough connective tissues.
Estimated Timelines for Different Ham Types
To help you plan your meal prep, here are the general timeframes you can expect when using a slow cooker.
Fully Cooked Bone-In Ham
For a standard 7-pound spiral-sliced or whole bone-in ham that has already been cured:
- Low Setting: 4 to 6 hours
- High Setting: 2 to 3 hours (Not recommended for spiral-sliced hams as they dry out quickly)
Fully Cooked Boneless Ham
For a 3 to 5-pound boneless ham:
- Low Setting: 3 to 4 hours
- High Setting: 1.5 to 2 hours
Fresh (Uncooked) Ham
For a 5 to 8-pound fresh ham:
- Low Setting: 8 to 10 hours
- High Setting: 5 to 6 hours
Why Low and Slow is Better
While most slow cookers offer a “High” setting, ham is a protein that benefits immensely from the “Low” setting. High heat can cause the muscle fibers to contract quickly, squeezing out the juices and leaving you with a rubbery texture. By choosing the low setting, you allow the fats and any added glazes to slowly permeate the meat. This is especially important for spiral-sliced hams, where the surface area is much higher, making them prone to losing moisture.
The Importance of Liquid and Steam
A slow cooker is essentially a steam chamber. To ensure your ham stays juicy during those 4 to 6 hours, you must add a small amount of liquid to the bottom of the pot. You don’t need to submerge the meat—about 1/2 cup to 1 cup of liquid is sufficient.
Common liquids include:
- Apple juice or apple cider
- Pineapple juice
- Ginger ale or cola
- Chicken broth
- Plain water (if you want the natural ham flavor to shine)
The liquid mixes with the ham’s natural drippings to create a basting liquid that keeps the environment humid.
When to Add the Glaze
The timing of your glaze is just as important as the cooking time of the meat. If you apply a sugar-heavy glaze (like honey, brown sugar, or maple syrup) at the very beginning of a 6-hour cook cycle, the sugar can burn or become unpleasantly bitter.
The best practice is to cook the ham for the first 3 to 4 hours without the glaze. During the last 30 to 60 minutes, brush the glaze over the ham. This allows the flavors to set and caramelize slightly without scorching. If you want a truly crispy, tacky finish, you can remove the ham from the slow cooker once it hits 140°F, apply the glaze, and pop it under your oven broiler for 3 to 5 minutes.
Testing for Doneness
Visual cues can be deceiving when it comes to slow-cooked meats. The only way to be certain that your ham is ready to serve is by using a meat thermometer.
For a pre-cooked ham, you are looking for an internal temperature of 140°F. Insert the thermometer into the thickest part of the meat, making sure not to touch the bone, as the bone will give a higher reading than the actual meat. If you are cooking a fresh ham, the USDA recommends a minimum of 145°F followed by a three-minute rest period.
Tips for the Best Slow Cooker Ham
To ensure your ham comes out perfectly every time, consider these professional tips:
- Place the ham flat-side down: This provides more stability and allows the meat to soak up the juices from the bottom of the pot.
- Do not lift the lid: Every time you peek, you release a significant amount of heat and steam, which can add 15 to 20 minutes to your total cooking time.
- Trim if necessary: If your ham is just a bit too large for the pot, don’t be afraid to shave off a few slices from the sides or the end to make it fit. You can toss those extra pieces into the pot alongside the main roast.
- Rest the meat: Once the ham reaches the desired temperature, take it out and let it rest on a cutting board for at least 15 minutes. This allows the juices to redistribute so they don’t all run out the moment you slice into it.
Common Mistakes to Avoid
The most frequent mistake is overcooking. Because people think of the slow cooker as a “set it and forget it” tool, they often leave a pre-cooked ham on for 8 or 10 hours. By that point, the protein structures have broken down so much that the ham loses its signature “bite” and becomes mushy. Always start checking the temperature at the 3-hour mark for smaller hams and the 4-hour mark for larger ones.
Another mistake is forgetting to account for the “carry-over” cooking. The internal temperature of the ham will continue to rise by about 5 degrees after you take it out of the slow cooker. If you pull it out right at 135°F, it will likely hit 140°F while resting.
Frequently Asked Questions
Can I put a frozen ham in the slow cooker?
It is strongly recommended that you thaw your ham completely in the refrigerator before putting it in the slow cooker. Cooking meat from a frozen state in a slow cooker can keep the meat in the “danger zone” (between 40°F and 140°F) for too long, allowing bacteria to grow. Additionally, it makes it much harder to estimate an accurate cooking time, often leading to a ham that is burnt on the outside and cold in the middle.
What if my ham is too big for the lid to close?
This is a common issue with large bone-in hams. Simply cover the top of the slow cooker with two layers of heavy-duty aluminum foil and crimp it tightly around the edges of the stoneware to create a seal. Then, place the lid on top of the foil as best as you can to add a bit of weight. This keeps the moisture trapped inside just as effectively as the lid alone.
Does a spiral-sliced ham take less time?
Technically, a spiral-sliced ham takes roughly the same amount of time to reach 140°F as a whole ham, but it is much more sensitive to heat. Because the slices allow air to circulate between them, the meat can dry out very quickly. When cooking a spiral ham, it is vital to use the low setting and ensure there is plenty of liquid in the bottom of the cooker to provide steam.
Can I cook the ham on high to save time?
You can, but it isn’t ideal. Cooking ham on high increases the risk of the edges becoming tough and woody while the center stays cool. If you are in a rush, a boneless ham handles the high setting better than a bone-in ham. However, for the best texture, the low setting for a longer duration is always the superior choice.
How do I store and reheat leftovers?
Once the meal is over, carve the remaining meat off the bone and store it in airtight containers in the refrigerator for up to 4 days. You can also freeze sliced ham for up to 2 months. To reheat, place the slices in a baking dish with a splash of water or broth, cover with foil, and heat in a 325°F oven until warmed through. This prevents the leftovers from becoming dry and salty.