Cooking a ham is often associated with big holiday productions, hours spent hovering over a hot oven, and the constant fear of the meat drying out. However, the slow cooker has revolutionized this kitchen staple. Using a Crock Pot allows you to achieve a tender, juicy, and flavor-infused ham with almost zero effort. The low and slow heat of a slow cooker is perfectly suited for ham, as it gently warms the meat through while allowing any glazes or juices to penetrate deep into the center.
Understanding exactly how long to cook ham in the Crock Pot is the secret to success. Because most hams purchased at the grocery store are already precooked or smoked, you aren’t necessarily “”cooking”” the meat in the traditional sense; rather, you are reheating it to a safe, palatable temperature while enhancing its texture. If you leave it in too long, it becomes mushy; too short, and the center remains cold and tough.
Determining the Best Cook Time for Your Ham
The most critical factor in deciding your cook time is the size and type of the ham. Most standard oval-shaped Crock Pots (6 to 8 quarts) can accommodate a 6 to 10-pound ham. If you have a bone-in spiral sliced ham, the timing will differ slightly from a solid, boneless pit ham.
For a standard fully cooked ham, the general rule of thumb is to cook it on Low for 4 to 6 hours. While some people advocate for the High setting to save time, it is generally discouraged for ham. High heat can cause the exterior of the ham to toughen and the sugars in your glaze to burn before the bone-in center is warm. By sticking to the Low setting, you ensure the collagen in the meat breaks down slightly, resulting in that “”melt-in-your-mouth”” quality.
Timing Based on Weight
If you want to be precise, you should calculate about 15 to 20 minutes of cook time per pound. However, this is not a linear scale because the Crock Pot maintains a very steady, enclosed heat environment.
For a 5-pound ham, 4 hours on Low is usually sufficient. For a larger 8 to 10-pound ham, you will likely need the full 6 hours. If your ham is exceptionally large and the lid won’t close completely, you can create a “”foil tent”” over the top to trap the steam and heat, but keep in mind this might add an extra 30 to 45 minutes to your total time.
The Importance of Internal Temperature
Regardless of the clock, the most accurate way to know when your ham is finished is by using a meat thermometer. Since most hams are pre-cooked, you are looking for an internal temperature of 140°F. This is the sweet spot where the meat is hot enough to be delicious but hasn’t yet begun to lose its moisture. If you are cooking a “”fresh”” ham (which is rare in standard grocery stores), you must reach an internal temperature of 145°F followed by a rest period.
Choosing the Right Type of Ham for Slow Cooking
When you walk down the meat aisle, the options can be overwhelming. Each type of ham interacts with the slow cooker differently.
Spiral Sliced Ham
This is the most popular choice for Crock Pot cooking because it is incredibly convenient. Since it is already sliced down to the bone, the heat and the glaze can migrate between the slices easily. The risk with spiral ham is dryness. To prevent this, always place the ham cut-side down in the Crock Pot. This seals in the moisture and prevents the slices from splaying out and drying into “”ham jerky.””
Bone-In Whole or Half Ham
A bone-in ham that hasn’t been sliced usually yields the most flavor. The bone acts as a conductor of heat and adds a depth of savoriness to the meat. These hams take slightly longer to heat through—usually closer to the 6-hour mark—but the result is often juicier than the spiral-cut variety.
Boneless Ham
Boneless hams are easy to slice and fit into almost any slow cooker. Because they lack the bone and are often more compressed, they heat up more quickly. Check a boneless ham at the 3.5 or 4-hour mark to ensure it isn’t overheating.
Maximizing Flavor with Glazes and Liquids
A ham cooked in its own juices is fine, but a ham cooked with a signature glaze is exceptional. Because the Crock Pot is a closed environment, the moisture stays trapped, meaning your glaze won’t evaporate like it does in an oven.
Adding a Base Liquid
You should always add a small amount of liquid to the bottom of the Crock Pot to create steam. About 1/2 cup of liquid is plenty. Popular choices include:
- Apple juice or cider for a crisp, autumnal flavor.
- Pineapple juice for a classic tropical sweetness.
- Cola or Root Beer for a caramelized, dark crust.
- Chicken broth or water if you want to keep the flavor profile neutral.
Creating the Glaze
The glaze should be applied during the last 30 to 60 minutes of cooking. If you apply a sugar-heavy glaze at the very beginning, the long cook time can cause the sugar to break down and taste slightly bitter. Common glaze ingredients include brown sugar, honey, Dijon mustard, cloves, and maple syrup.
To apply, simply brush the mixture over the ham, making sure to get it between the slices if using a spiral ham. The steam inside the pot will help the glaze melt into a beautiful, sticky coating.
Tips for the Perfect Slow Cooked Ham
- Avoid opening the lid. Every time you lift the lid of a Crock Pot, you release a significant amount of heat and steam, which can add 15 to 20 minutes to your cook time. Only open it at the very end to apply your glaze or check the temperature.
- Let the ham rest. Once you remove the ham from the slow cooker, transfer it to a cutting board or platter and tent it loosely with foil. Let it sit for at least 15 minutes. This allows the juices to redistribute, ensuring that every slice is moist.
- Save the bone. If you used a bone-in ham, do not throw the bone away. The slow cooking process has already started breaking down the marrow. It is perfect for making split pea soup, ham and bean soup, or flavoring a pot of collard greens.
Troubleshooting Common Issues
If your ham is still cold in the middle after 4 hours, check your Crock Pot settings. Some older models may take longer to reach the target temperature. Also, ensure the ham isn’t touching the lid directly, as this can create a cold spot.
If the ham seems dry, you can shred the meat and toss it back into the juices at the bottom of the pot. This is a great way to “”rescue”” a ham that was left in the cooker for too long.
Frequently Asked Questions
Can I put a frozen ham in the Crock Pot? It is not recommended to put a completely frozen ham into a slow cooker. Because the Crock Pot heats up slowly, a large frozen mass of meat will stay in the “”danger zone”” (between 40°F and 140°F) for too long, which can encourage bacterial growth. Always thaw your ham completely in the refrigerator before slow cooking.
How do I fit a ham that is too big for my Crock Pot? If your ham is slightly too tall for the lid to close, you can use heavy-duty aluminum foil to create a dome over the top. Secure the foil tightly around the rim of the Crock Pot to prevent steam from escaping. This essentially extends the height of your cooker.
Is it better to cook ham on High or Low? Low is always better for ham. Slow cooking on Low for 4 to 6 hours allows the heat to penetrate the bone without drying out the edges. High heat often results in a ham that is tough on the outside and barely warm on the inside.
Do I need to add water to the bottom of the Crock Pot? While ham releases some of its own juices, adding about 1/2 cup of liquid (water, juice, or soda) is highly recommended. This creates a moist environment and prevents the bottom of the ham from scorching.
How long does leftover ham stay fresh? Once cooked, your ham can be stored in an airtight container in the refrigerator for 3 to 5 days. If you can’t finish it by then, ham freezes exceptionally well for up to 2 months. Be sure to slice it before freezing for easy portioning later.