Cooking a ham is often associated with grand holiday feasts and hours spent hovering over a hot oven. However, the slow cooker has revolutionized this classic centerpiece, making it accessible for casual Sunday dinners and stress-free holiday hosting alike. Learning how to cook a ham in a slow cooker is not just about convenience; it is about achieving a level of tenderness and juiciness that is often difficult to maintain in a dry oven environment.
Why the Slow Cooker is Best for Ham
When you bake a ham in the oven, you are constantly fighting against evaporation. Because most hams sold in grocery stores are “fully cooked,” the goal isn’t to cook the meat from scratch but to reheat it to a safe internal temperature while adding flavor. In an oven, the outer layers often become tough or leathery before the center is warm.
The slow cooker acts as a sealed hydration chamber. As the ham heats, the moisture stays trapped inside, gently steaming the meat in its own juices and whatever glaze you’ve applied. This results in a “fall-apart” texture that makes carving effortless and ensures every bite is succulent.
Choosing the Right Ham for Your Slow Cooker
Before you start, you must select a ham that actually fits your appliance. Not all hams are created equal, and size is your primary constraint.
Bone-In vs. Boneless
Bone-in hams generally offer superior flavor and produce a more aesthetic presentation. The bone also helps conduct heat into the center of the meat. However, the bone adds significant bulk. If you have a standard 6-quart or 7-quart slow cooker, a 6 to 8-pound bone-in ham is usually the maximum size. Boneless hams are more flexible and can be tucked into smaller crocks more easily, but they may lack some of the depth of flavor found in bone-in varieties.
Spiral Sliced vs. Whole
Spiral-sliced hams are incredibly popular because they are pre-cut for easy serving. They are excellent for slow cooking because the glaze can seep down between the slices, flavoring the meat all the way to the bone. The risk with spiral hams is overcooking; because they are already sliced, they can dry out faster than a whole ham if left in the heat for too long.
Essential Ingredients for a Perfect Glaze
A slow-cooked ham needs a liquid component to create steam and a sugar component to create a sticky, caramelized finish. While you can cook a ham with just a splash of water, a homemade glaze elevates the dish significantly.
The Sweet Base
Most glazes start with brown sugar, honey, or maple syrup. These sugars balance the natural saltiness of the pork. For a deeper flavor, many cooks use fruit preserves like apricot or pineapple.
The Acid and Spice
To cut through the richness, add an acidic element like apple cider vinegar or Dijon mustard. Warm spices are also traditional; ground cloves, cinnamon, and nutmeg provide that classic holiday aroma. If you prefer a bit of heat, a pinch of cayenne or a tablespoon of sored horseradish can add a sophisticated kick.
The Liquid
You need about 1/2 to 1 cup of liquid at the bottom of the pot. Pineapple juice, orange juice, or apple cider are the most common choices. If you want a less fruity profile, ginger ale or even a dark cola can work wonders, as the carbonation helps tenderize the meat.
Step-by-Step Instructions for Slow Cooking Ham
Preparing the Ham
Remove the ham from its packaging and discard the plastic “button” that often covers the bone end. If your ham comes with a pre-packaged glaze packet, you can choose to use it or discard it in favor of a homemade version. If using a whole (non-sliced) ham, use a sharp knife to score the surface in a diamond pattern. This allows the glaze to penetrate the fat layer.
Placing it in the Crock
Place the ham in the slow cooker. Most bone-in hams will need to be placed flat-side down. If the ham is too tall and the lid won’t close completely, do not panic. You can create a “tent” using heavy-duty aluminum foil. Wrap the foil tightly around the rim of the slow cooker to seal in the steam, ensuring no heat escapes.
Adding the Glaze
Rub your sugar and spice mixture all over the ham, pressing it into the scores or between the spiral slices. Pour your chosen liquid (juice or soda) into the bottom of the pot, being careful not to wash the rub off the top of the meat.
Cooking Times and Temperatures
Set your slow cooker to the Low setting. While some recipes suggest using the High setting to save time, Low is much better for maintaining the integrity of the meat fibers.
A fully cooked ham generally requires 4 to 6 hours on Low. The goal is to reach an internal temperature of 140°F. If you are starting with a “cook-before-eating” ham (which is less common), you must reach an internal temperature of 160°F. Use a meat thermometer to check the thickest part of the ham, ensuring you don’t hit the bone, which can give a false reading.
Perfecting the Finish: The Broiler Trick
One drawback of the slow cooker is that it doesn’t provide the crispy, “bark” like exterior that an oven does. To get the best of both worlds, follow these steps once the ham is finished in the slow cooker:
- Carefully remove the ham from the slow cooker and place it on a foil-lined baking sheet.
- Spoon the juices from the bottom of the crock over the ham.
- Place the ham under the oven broiler for 3 to 5 minutes.
- Watch it closely! The high sugar content in the glaze will go from caramelized to burnt in seconds.
- Once the glaze is bubbling and slightly charred, remove it from the oven.
Resting and Serving
Resting is the most overlooked step in meat preparation. Once the ham is out of the slow cooker (or the oven broiler), let it sit on a carving board for at least 15 to 20 minutes. If you cut into it immediately, the juices will run out, leaving the meat dry. Resting allows the proteins to relax and reabsorb those flavorful juices.
If you cooked a bone-in ham, save the bone! Slow-cooked ham bones are packed with flavor and are the perfect base for split pea soup, navy bean stew, or even a pot of collard greens. You can freeze the bone for up to three months.
Common Mistakes to Avoid
Overcrowding the Pot
If you have to force the ham in so hard that it touches the sides of the ceramic insert, it may cook unevenly. Ensure there is at least a little bit of airflow around the sides, or be prepared to rotate the ham halfway through the cooking process.
Using Too Much Liquid
You are not boiling the ham; you are steaming it. Using more than a cup of liquid can dilute the flavor of the meat and wash away your glaze. The ham itself will release a significant amount of liquid as it heats up.
Peeking
Every time you lift the lid of a slow cooker, you release the built-up steam and lower the internal temperature significantly. This can add 15 to 20 minutes to your total cook time. Only open the lid toward the very end to check the temperature.
Frequently Asked Questions
Can I cook a frozen ham in the slow cooker?
It is not recommended to put a completely frozen ham into a slow cooker. Because the slow cooker takes a long time to reach safe temperatures, the meat could stay in the “danger zone” (between 40°F and 140°F) for too long, allowing bacteria to grow. Always thaw your ham in the refrigerator for 24 to 48 hours before cooking.
How much ham should I buy per person?
A good rule of thumb is to calculate 1/2 pound of meat per person for a boneless ham and 3/4 pound per person for a bone-in ham. This usually leaves enough for the highly anticipated leftovers the next day.
My ham is too big for the lid to close. What should I do?
As mentioned earlier, use aluminum foil. Take a long piece of heavy-duty foil and create a dome over the ham, crimping it tightly around the edges of the slow cooker insert. This creates a functional seal that keeps the heat and moisture inside just as well as the glass lid.
Can I make the glaze ahead of time?
Absolutely. You can whisk together your sugar, spices, and juices up to three days in advance and keep the mixture in the refrigerator. This makes the morning of a holiday even easier, as you simply place the ham in the pot and pour the prepared glaze over it.
How do I store and reheat leftovers?
Leftover ham should be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a skillet with a tablespoon of water or broth and cover with a lid over medium heat. This prevents the leftovers from becoming rubbery, which often happens in the microwave.