Preparing a holiday feast or a Sunday dinner often comes with a fair amount of stress, particularly when it involves timing the main course. The centerpiece of these gatherings is frequently a succulent ham, but using a traditional oven can lead to a dry finished product and a kitchen that feels like a sauna. This is where the slow cooker becomes your best friend. Learning exactly how long to cook a ham in a crock pot is the secret to achieving that perfect, fall-apart tenderness without the constant monitoring required by other methods.
Why Slow Cooking is the Best Method for Ham
Most hams you purchase at the grocery store are already fully cooked or hickory-smoked. This means your primary goal isn’t to “cook” the meat in the traditional sense of reaching a safe internal temperature for raw pork, but rather to reheat it slowly while infusing it with moisture and flavor.
A slow cooker provides a sealed, humid environment that prevents the meat from drying out. While an oven’s dry heat can quickly turn a premium cut of meat into something resembling leather, the low and slow approach of a crock pot breaks down the connective tissues and allows the glaze to penetrate deep into the slices.
Choosing the Right Size and Type of Ham
Before you can determine the timing, you must consider the size and cut of your ham. Most standard slow cookers are 6 to 7 quarts in size. For a machine of this capacity, a 6 to 8 pound ham is usually the sweet spot.
If you choose a bone-in ham, keep in mind that the bone adds significant bulk. A spiral-cut ham is a popular choice for crock pots because the pre-sliced nature allows the heat and glaze to travel between the layers quickly. However, a whole, unsliced ham (often called a “butt” or “shank” portion) stays even moister, though it may take a bit longer to reach the desired serving temperature.
The Timeline for Cooking Ham in a Crock Pot
The most critical factor in your planning is the “low” versus “high” setting. For the best results, almost all experts recommend using the low setting. High heat can occasionally toughen the outer layers of the ham before the center is warmed through.
Cooking on the Low Setting
For a fully cooked, bone-in ham weighing between 6 and 8 pounds, you should plan for 4 to 6 hours on low. This wide range exists because every slow cooker model heats slightly differently. At the 4-hour mark, you should begin checking the internal temperature with a meat thermometer. You are looking for an internal temperature of 140 degrees Fahrenheit.
Cooking on the High Setting
If you are short on time, you can use the high setting, which typically cuts the time down to 2 to 3 hours. However, be cautious. Because ham has a high sugar content (especially if you use a honey or maple glaze), the high heat can cause the edges to caramelize too quickly or even scorch.
Step by Step Preparation for Maximum Flavor
To make the most of your cooking time, preparation is key. Simply tossing a cold ham into the crock pot won’t yield the gourmet results you’re looking for.
Preparing the Ham
Start by removing the ham from its packaging and discarding the plastic disc often found on the bone end. If your ham is too tall for the lid to close, do not panic. You can wrap the top of the slow cooker tightly with heavy-duty aluminum foil to create a makeshift dome, then place the lid on top of the foil to seal in the steam.
Creating a Moisture Base
Never cook a ham bone-dry in a slow cooker. You need at least half a cup of liquid at the bottom to create the steam necessary for even heating. Popular choices include apple juice, pineapple juice, ginger ale, or even a simple mixture of water and brown sugar.
Applying the Glaze
The glaze is where you can get creative. A classic mixture involves brown sugar, Dijon mustard, and a splash of apple cider vinegar. If you prefer something sweeter, honey and crushed pineapples work beautifully. Apply about half of your glaze at the beginning of the cooking process and save the rest for the final 30 minutes to give the ham a sticky, glossy finish.
Tips for Success and Safety
To ensure your dinner is a success, keep these professional tips in mind:
- Avoid opening the lid frequently. 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 total cooking time. Only open the lid toward the end of the process to check the temperature or re-apply glaze.
- Resting the meat is just as important as the cooking itself. Once the ham reaches 140 degrees Fahrenheit, remove it from the crock pot and place it on a carving board. Tent it loosely with foil and let it rest for 15 to 20 minutes. This allows the juices to redistribute, ensuring every slice is moist.
- If you are using a spiral-sliced ham, place it cut-side down in the slow cooker. This protects the slices from the direct heat of the walls and allows the juices to pool among the layers.
Handling Leftovers Safely
Once the meal is over, do not let the ham sit in the crock pot on the “warm” setting for more than two hours. Large cuts of meat can harbor bacteria if they stay in the “danger zone” (between 40 degrees Fahrenheit and 140 degrees Fahrenheit) for too long. Carve the remaining meat off the bone and store it in airtight containers in the refrigerator for up to four days or in the freezer for up to two months.
The ham bone itself is a culinary treasure. Don’t throw it away! You can use it to make split pea soup, navy bean soup, or a rich stock. You can even freeze the bone if you aren’t ready to make soup immediately.
Frequently Asked Questions
- Can I put a frozen ham directly into the crock pot?
- How do I keep the ham from getting mushy?
- What if my ham is too large for the slow cooker?
- Does a spiral ham take less time than a whole ham?
- What is the minimum internal temperature for a safe ham?
It is not recommended to put a completely frozen ham into a slow cooker. Because a crock pot heats slowly, a frozen ham will spend too much time in the temperature range where bacteria can grow rapidly before the center reaches a safe heat. Always thaw your ham in the refrigerator for 24 to 48 hours before slow cooking.
Ham becomes mushy if it is overcooked or if it sits in too much liquid for too long. Stick to the 4 to 6 hour window on low and ensure you aren’t submerging the meat in liquid. You only need enough liquid to cover the bottom of the pot to create steam.
If the ham is slightly too large, you can trim a few slices off the side or the end to make it fit. These extra pieces can be tucked into the gaps around the main ham. If it is significantly too large, you may need to use an oven roasting bag or a traditional roasting pan in the oven instead.
Yes, a spiral-sliced ham typically heats through faster than a solid, unsliced ham. The gaps between the slices allow the heat to penetrate the center more efficiently. If you are cooking a 6 pound spiral ham, check it at the 3.5-hour mark to ensure it isn’t drying out.
Since most hams sold in stores are “fully cooked,” you are essentially looking for a serving temperature of 140 degrees Fahrenheit. If you happen to purchase a “fresh” ham (which is raw pork), it must be cooked until it reaches an internal temperature of at least 145 degrees Fahrenheit followed by a three-minute rest. However, fresh hams are rarely cooked in a slow cooker due to their size and texture requirements.