Cooking a ham is often associated with big holiday productions, crowded ovens, and the constant fear of serving a centerpiece that is as dry as a desert. However, the secret to a succulent, flavor-packed feast isn’t found in a professional kitchen; it is sitting right on your kitchen counter. Learning how to cook ham in a slow cooker is a total game-changer for both novice cooks and seasoned hosts. By utilizing the low, steady heat of a Crock-Pot, you can achieve a level of tenderness that a traditional oven often struggles to match.
Why the Slow Cooker is the Best Way to Prepare Ham
The primary challenge with ham is that most of those purchased at the grocery store are already “city hams,” meaning they are precooked and smoked. When you put them in the oven, you aren’t really cooking them; you are reheating them. The dry heat of an oven tends to wick away moisture, leading to a leathery texture.
In contrast, a slow cooker creates a sealed, humid environment. As the ham warms, the moisture stays trapped inside the ceramic pot, effectively steaming the meat in its own juices and whatever glaze you choose to add. This method is also a massive space-saver. During Thanksgiving or Christmas, oven real estate is at a premium. Moving the main protein to the slow cooker frees up your oven for roasted vegetables, rolls, and pies.
Selecting the Right Ham for Your Slow Cooker
Before you start, you need to ensure your ham actually fits. Not all hams are created equal, and size matters when you are working with the fixed dimensions of a slow cooker.
Bone-In vs. Boneless
A bone-in ham is generally considered superior for flavor. The bone conducts heat into the center of the meat and adds a richness to the juices that you simply won’t get with a boneless variety. Plus, you get a ham bone at the end for split pea soup or beans. However, bone-in hams are oddly shaped. If you have a standard 6-quart or 7-quart slow cooker, a 7-pound to 8-pound bone-in ham is usually the limit.
Boneless hams are easier to fit and much easier to slice. They are often pressed into an oval shape that fits perfectly in most slow cookers. While they might lack a tiny bit of that “bone-in” depth, they are incredibly convenient for sandwiches and quick family dinners.
Spiral Cut vs. Whole
Spiral-cut hams are pre-sliced all the way to the bone. This makes serving a breeze, but it also makes the ham more prone to drying out. When using a slow cooker for a spiral ham, you must be extra careful not to overcook it. A whole, unsliced ham (sometimes called a “tough skin” or “shank” ham) takes longer to heat through but remains incredibly juicy because the muscle fibers haven’t been opened up.
Preparing the Ham for the Pot
Once you have your ham, preparation is minimal. If you have a bone-in ham that is just a little too tall for the lid to close, don’t panic. You can wrap the top of the slow cooker tightly with heavy-duty aluminum foil to create a “tent,” then place the lid on top of the foil. This seals in the steam even if the lid isn’t sitting flush.
Most hams come with a plastic disc covering the bone or a plastic netting. Ensure all packaging is removed. If the ham has a thick layer of fat on the outside, you can score it in a diamond pattern. This isn’t just for aesthetics; it allows your glaze to penetrate deep into the meat rather than just sliding off the surface.
Crafting the Perfect Slow Cooker Glaze
The glaze is where you can truly customize the flavor profile. Because the slow cooker uses moist heat, the glaze will mix with the ham’s natural juices to create a delicious “jus” or sauce.
The Classic Brown Sugar Glaze
A traditional favorite involves mixing 1 cup of brown sugar with 1/2 cup of pineapple juice or orange juice, a splash of Dijon mustard, and a pinch of ground cloves. The acidity in the fruit juice helps tenderize the outer layer of the meat, while the sugar creates a sticky, savory coating.
The Honey and Garlic Variation
For a more modern twist, combine 1/2 cup of honey, 1/4 cup of apple cider vinegar, and 4 cloves of minced garlic. This creates a brighter, punchier flavor that cuts through the saltiness of the pork.
The Maple and Bourbon Twist
If you want something sophisticated, whisk together 1/2 cup of pure maple syrup, 2 tablespoons of bourbon, and a teaspoon of smoked paprika. This gives the ham a deep, smoky sweetness that mimics a professional smokehouse finish.
Step by Step Instructions for Slow Cooking
- Place the ham in the slow cooker with the flat side (the cut side) facing down. This keeps the most surface area in contact with the bottom, where the heat is most consistent.
- Pour your prepared glaze over the top, making sure to get it in between the slices if you are using a spiral-cut ham. You do not need to add water to the bottom of the pot. The ham will release plenty of liquid as it warms up.
- Set the slow cooker to the Low setting. While it is tempting to use the High setting to speed things up, the Low setting is essential for maintaining that tender texture. A typical 7-pound to 10-pound ham will take approximately 4 to 6 hours on Low.
- The goal is to reach an internal temperature of 140 degrees Fahrenheit. Since the ham is already cooked, you are simply looking for it to be hot all the way through. Using a meat thermometer is the only way to be 100 percent sure you haven’t overcooked it.
The Finishing Touch: Searing the Glaze
One downside of the slow cooker is that it doesn’t produce a crispy, caramelized crust. To fix this, carefully remove the ham from the slow cooker and place it on a foil-lined baking sheet.
Take the liquid left in the slow cooker, pour it into a saucepan, and simmer it on the stove until it thickens into a syrupy consistency. Brush this thickened glaze over the ham and pop it under your oven’s broiler for 3 to 5 minutes. Watch it closely! Sugar burns quickly, and you only want it to bubble and turn golden brown.
Tips for the Best Results
- Always rest your meat. Once the ham is out of the slow cooker or the oven, let it sit for at least 15 to 20 minutes before carving. This allows the juices to redistribute. If you cut it immediately, all that moisture you worked so hard to preserve will run out onto the cutting board.
- Don’t throw away the liquid in the pot. After you’ve finished your meal, strain that liquid and store it. It is essentially “ham gold“—a salty, smoky stock that is perfect for flavoring collard greens, lentils, or a hearty potato soup.
Common Mistakes to Avoid
- The biggest mistake is adding too much liquid at the start. It is common to think the meat needs to be submerged, but adding cups of water or broth will actually “wash” the flavor out of the ham. Trust the process; the ham has plenty of moisture inside.
- Another mistake is opening the lid. Every time you lift the lid of a slow cooker, you release the accumulated steam and drop the internal temperature significantly. This can add 20 to 30 minutes to your total cook time. Keep the lid closed until you are ready to check the internal temperature near the end of the window.
Frequently Asked Questions
- Can I cook a frozen ham in a slow cooker?
- It is strongly recommended that you thaw the ham completely in the refrigerator before placing 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 degrees Fahrenheit and 140 degrees Fahrenheit) for too long, which increases the risk of bacterial growth. Thawing ensures even heating and food safety.
- How much ham should I buy per person?
- For a bone-in ham, aim for about 3/4 pound to 1 pound per person. This accounts for the weight of the bone and ensures everyone gets a generous serving with some leftovers. For a boneless ham, 1/2 pound per person is usually sufficient.
- My ham is too big for the slow cooker. What should I do?
- If the ham is only slightly too tall, use the aluminum foil tent method mentioned earlier. However, if the ham is physically too wide to fit into the pot, you can trim a few thick slices off the sides and tuck them into the gaps around the main roast. This ensures the lid (or foil) can seal the heat in properly.
- How long does leftover ham stay fresh?
- Cooked ham can be stored in an airtight container in the refrigerator for 3 to 4 days. If you have more than you can eat in that timeframe, ham freezes exceptionally well. Wrap it tightly in plastic wrap and then foil, and it will stay good in the freezer for up to 2 months.
- What should the final internal temperature be?
- For a pre-cooked “city ham,” you are looking for an internal temperature of 140 degrees Fahrenheit. If you happen to be cooking a “fresh ham” (which is raw pork), you must cook it until it reaches an internal temperature of 145 degrees Fahrenheit followed by a three-minute rest period. Most hams found in the grocery store are the pre-cooked variety.