Cooking a ham in a slow cooker is one of the most effective ways to ensure a juicy, tender centerpiece for your holiday table or Sunday dinner without hogging precious oven space. Because most hams purchased at the grocery store are already fully cooked or smoked, the process is less about “cooking” from scratch and more about gently reheating the meat to a safe internal temperature while infusing it with flavor. However, the timing is critical; leave it in too long, and you risk a dry, stringy mess. Take it out too soon, and the center remains unpleasantly cold.
Understanding the nuances of weight, cut, and slow cooker settings will help you master this effortless method. Whether you are preparing a small 4 pound boneless roast or a massive 10 pound bone-in spiral ham, this guide breaks down exactly how long you need to wait before it is time to eat.
Determining the Ideal Cooking Time by Weight and Type
The most significant factor in your timeline is the weight of the ham. As a general rule of thumb, you should plan for about 20 to 30 minutes per pound when using the low setting. However, the structure of the meat also plays a role.
Pre-Cooked Boneless Ham
Boneless hams are often smaller and denser. Because they lack the bone, which acts as a heat conductor, they can sometimes heat up quite quickly.
- 4 to 6 pounds: 4 to 5 hours on low.
- 7 to 9 pounds: 6 to 7 hours on low.
Pre-Cooked Bone-In Ham
Bone-in hams, such as the shank or butt portion, are favored for their superior flavor. The bone helps distribute heat, but these hams are often larger and may require a bit more time to reach the center.
- 7 to 8 pounds: 5 to 6 hours on low.
- 9 to 11 pounds: 7 to 8 hours on low.
Spiral Cut Ham
Spiral hams are pre-sliced, which allows heat and glazes to penetrate deeper and faster. Because of the slices, they are much more prone to drying out. If you are using a spiral ham, it is best to check the temperature early.
- 8 to 10 pounds: 3 to 4 hours on low.
Choosing Between Low and High Settings
While most slow cooker recipes offer a choice between low and high, ham is almost always better when prepared on low. High heat can cause the exterior of the ham to toughen and the sugars in your glaze to burn before the center of the meat is actually warm.
If you are in a genuine time crunch, you can use the high setting, but you should cut the estimated time by approximately half. For a standard 8 pound ham, this would be roughly 3 to 4 hours on high. If you choose this route, basting the ham every 45 minutes with its own juices or additional pineapple juice can help mitigate the drying effects of the higher temperature.
The Importance of Internal Temperature
While time estimates are helpful for planning your day, the only way to guarantee a safe and delicious meal is by using a meat thermometer. Since most hams are “city hams” (fully cooked and wet-cured), the USDA recommends reheating them to an internal temperature of 140°F.
If you happen to be cooking a “fresh” or “raw” ham—which is much less common at standard supermarkets—you must cook it until it reaches an internal temperature of 145°F and allow it to rest for at least three minutes. To get an accurate reading, insert the probe into the thickest part of the meat, making sure not to touch the bone, as the bone conducts heat differently and can give a false high reading.
Tips for Keeping Your Ham Moist
The sealed environment of a slow cooker is excellent for retaining moisture, but you can further ensure success with these professional tips:
- Add Liquid: Never cook a ham dry. Adding at least half a cup of liquid—such as apple cider, pineapple juice, ginger ale, or even plain water—creates a steam-filled environment that prevents the meat from becoming leathery.
- The Foil Tent: If your ham is too large for the lid to close completely, do not leave it open. Instead, create a dome over the top using heavy-duty aluminum foil and then place the lid on top of the foil to create a seal.
- Cut Side Down: Always place the ham with the flat, cut side facing down. This protects the most vulnerable part of the meat from direct exposure to air and allows it to sit in the flavorful juices at the bottom of the pot.
- Resting Time: Once the ham reaches 140°F, remove it from the slow cooker, place it on a platter, and tent it loosely with foil for 15 to 20 minutes. This allows the juices to redistribute so they don’t all run out the moment you start carving.
Flavor Enhancements and Glazes
While ham is naturally salty and smoky, a slow cooker environment is perfect for developing a sweet or savory crust. A classic glaze typically involves a base of brown sugar or honey mixed with a tangy element like Dijon mustard or balsamic vinegar.
If you want a caramelized, crispy exterior that a slow cooker alone cannot provide, you can remove the ham from the pot 15 minutes early, brush on a thick layer of glaze, and place it under the oven broiler at 450°F for 3 to 5 minutes. Watch it closely, as the high sugar content in glazes can turn from caramelized to burnt in a matter of seconds.
FAQs
Can I cook a frozen ham in the slow cooker?
No, it is not safe to cook a frozen ham directly in a slow cooker. Because the slow cooker heats up gradually, a frozen ham would spend too much time in the “danger zone” (between 40°F and 140°F), where bacteria can multiply rapidly. Always thaw your ham completely in the refrigerator for 24 to 48 hours before cooking.
Why did my ham turn out tough in the slow cooker?
Tough ham is usually the result of overcooking or using the high setting for too long. Since the meat is already cooked, you are essentially just warming it. If the internal temperature goes well beyond 145°F, the muscle fibers will tighten and lose their moisture.
Do I need to baste the ham while it cooks?
Basting is not strictly necessary because the slow cooker’s lid traps steam, which naturally bastes the meat. However, if you are using a thick glaze, brushing the juices over the ham once or twice during the final hour of cooking can help build a better flavor profile.
What is the difference between a City Ham and a Country Ham?
Most hams found in the grocery store are City Hams, which are brined and fully cooked. These are perfect for the slow cooker times listed above. Country Hams are dry-cured with salt and aged; they are much saltier and usually require a long soaking period (often 24 hours) in water to remove excess salt before they can be slow-cooked.
How much ham should I buy per person?
For a bone-in ham, plan on about 3/4 pound to 1 pound per person to account for the weight of the bone. For a boneless ham, 1/2 pound per person is generally sufficient. If you want plenty of leftovers for sandwiches or split pea soup, lean toward the higher end of those estimates.