The centerpiece of any holiday gathering or Sunday dinner is often a beautifully glazed ham. While many home cooks traditionally reach for their roasting pans and ovens, there is a better, more reliable secret for achieving that coveted fork-tender texture: the slow cooker. Learning how to cook ham in crockpot settings allows you to free up precious oven space while ensuring your meat remains succulent and flavorful. Because most store-bought hams are already fully cooked, the process is less about intensive cooking and more about gentle reheating and flavor infusion.
Choosing the Perfect Ham for Your Slow Cooker
Success begins at the grocery store. Not all hams are created equal, especially when it comes to the moist environment of a slow cooker.
Bone-In vs. Boneless
For the best results, most culinary experts recommend a bone-in ham. The bone acts as a heat conductor, helping the center reach temperature more evenly, and it adds a depth of savory flavor to the juices that a boneless cut simply cannot match. However, if ease of carving is your priority, a boneless ham works perfectly well in a crockpot, provided you monitor the temperature closely to prevent it from drying out.
Spiral-Cut or Whole
A spiral-cut ham is a popular choice because it is pre-sliced, allowing your glazes and juices to seep deep into every layer of the meat. The trade-off is that these slices can lose moisture more quickly. If you choose a spiral-cut variety, you should aim for a shorter cooking time or baste the meat more frequently. A whole, unsliced ham (often called a “butt” or “shank” portion) stays the juiciest during the long heating process but requires a bit more effort at the carving board later.
Sizing It Right
The most common mistake is buying a ham that is too large for the appliance. A standard 6-quart to 7-quart slow cooker can typically accommodate a 7-pound to 8-pound ham. If the lid does not fit securely, you lose the steam and heat necessary for tenderization. If you find yourself with a ham that is slightly too tall, you can create a “foil tent” over the top of the crockpot and then place the lid on top of the foil to create a tight seal.
Preparing the Ham for the Pot
Before you turn on the heat, a few minutes of preparation will ensure the flavors penetrate the meat effectively.
If you are using a whole (non-spiral) ham, use a sharp knife to score the surface of the fat cap. Create a diamond pattern with shallow cuts about 1 inch apart and 1/4 inch deep. This not only looks professional but also provides “channels” for your glaze to sink into. Many traditional recipes suggest pinning whole cloves into the intersections of these diamonds for a classic aroma and aesthetic.
Grease the inside of your slow cooker with non-stick spray or a light coating of oil to make cleanup easier. Place the ham into the pot with the flat, cut side facing down. This position stabilizes the meat and allows the juices to naturally baste the largest surface area of the ham as it heats.
The Importance of Liquid and Glaze
You should never cook a ham “dry” in a crockpot. Without a liquid base, the exterior of the meat will toughen before the center is warm.
Selecting a Cooking Liquid
A single cup of liquid is usually sufficient. Popular choices include:
- Apple or Pineapple Juice: The acidity helps tenderize the fibers and complements the natural saltiness.
- Ginger Ale or Cola: The sugar and carbonation create a unique depth of flavor and help break down the meat.
- Chicken Broth: A great option if you prefer a more savory, less sweet profile.
Creating a Signature Glaze
While the cooking liquid provides moisture, the glaze provides the “wow” factor. Most glazes rely on a base of brown sugar or honey. A simple but effective combination includes 1 cup of brown sugar, 1/2 cup of honey or maple syrup, and 2 tablespoons of Dijon mustard.
For the best results, apply about half of your glaze at the beginning of the process. Save the remaining half for the final 30 to 60 minutes of cooking. Adding high-sugar glazes too early can sometimes lead to a burnt or bitter taste if they sit against the hot sides of the crockpot for too long.
Timing and Temperature Guidelines
The golden rule for slow cooker ham is “low and slow.” While most crockpots have a high setting, using it for ham can often squeeze the moisture out of the protein fibers, resulting in a rubbery texture.
Recommended Cook Times
- 4 to 5 pound ham: 2 to 3 hours on LOW.
- 6 to 8 pound ham: 4 to 5 hours on LOW.
- 9 to 10 pound ham: 5 to 6 hours on LOW.
If you are using a spiral-sliced ham, reduce these times by approximately 30 to 60 minutes, as the heat penetrates the slices much faster than a solid roast.
Monitoring Internal Temperature
Since the ham is pre-cooked, you are aiming for a safe reheating temperature rather than a “doneness” point. According to USDA guidelines, a fully cooked ham should be reheated to an internal temperature of 140°F. If you are working with a “fresh” or “cook-before-eating” ham (which is rare in standard grocery stores), it must reach 145°F and rest for at least three minutes. Use a meat thermometer to check the thickest part of the meat, making sure the probe does not touch the bone, which can give an inaccurate reading.
Finishing Touches for a Gourmet Look
If you miss the crispy, caramelized exterior that an oven provides, you can easily achieve it with a “hybrid” finish. Once the ham reaches 140°F in the crockpot, carefully transfer it to a foil-lined baking sheet. Brush on the remaining glaze and place it under the oven broiler for 3 to 5 minutes. Watch it closely, as the sugars in the glaze can go from caramelized to burnt in seconds.
Once the ham is finished, let it rest on a carving board for 15 to 20 minutes before slicing. This allows the juices to redistribute, ensuring every piece is as moist as the first.
Frequently Asked Questions
Can I cook a frozen ham in the crockpot?
No, it is not recommended to put a completely frozen ham into a slow cooker. Because the appliance heats slowly, the meat may 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 before starting.
Why did my ham come out dry even though I used a slow cooker?
Dryness is usually the result of overcooking or a lid that didn’t fit properly. Even on the low setting, a ham can dry out if left for 8 to 10 hours. Remember that you are only reheating the meat. Once it hits 140°F, switch the crockpot to the “warm” setting.
Should I add water to the bottom of the pot?
While you need liquid, plain water can sometimes dilute the flavor of the ham. It is better to use a flavored liquid like fruit juice, cider, or even a splash of wine. If you only have water, consider adding a few tablespoons of brown sugar and some spices to it first.
How much ham should I plan per person?
A good rule of thumb is 1/2 pound per person for a boneless ham and 3/4 pound per person for a bone-in ham. This account for the weight of the bone and ensures you have enough for those highly coveted leftover sandwiches the next day.
Can I add vegetables like potatoes and carrots to the pot?
Yes, but timing is everything. If you put root vegetables in at the very beginning, they may become overly mushy by the time the ham is ready. Try adding chopped carrots or potatoes around the base of the ham during the last 2 to 3 hours of the cooking process.