Planning a holiday dinner or a large family gathering often feels like a high-stakes game of Tetris. Between the sides, the rolls, and the dessert, your oven space is usually at a premium. This is why the slow cooker is the unsung hero of the kitchen. Learning how to heat up a ham in a crock pot not only frees up your oven for those crucial casseroles but also ensures that your ham stays incredibly juicy and tender.
Unlike an oven, which can easily dry out a pre-cooked ham, a crock pot creates a moist, enclosed environment that gently warms the meat through. Whether you are dealing with a spiral-cut ham, a boneless variety, or a classic bone-in shank, this method is virtually foolproof. In this guide, we will walk through every step of the process, from selecting the right ham to creating the perfect glaze.
Why Use a Slow Cooker for Your Ham?
The primary reason to use a crock pot for heating a ham is moisture retention. Most hams purchased at the grocery store are “fully cooked,” meaning you aren’t actually cooking the meat from scratch; you are simply bringing it up to an appetizing serving temperature.
When you heat a ham in a traditional oven, the dry heat tends to evaporate the natural juices, especially in spiral-cut hams where the slices are exposed. A slow cooker, however, traps steam. This creates a self-basting environment that keeps the meat succulent. Additionally, it allows you to “set it and forget it,” giving you more time to focus on your guests rather than hovering over a roasting pan.
Selecting the Right Ham for Your Slow Cooker
Before you start, you need to ensure your ham will actually fit in your appliance. Most standard oval slow cookers are 6 to 7 quarts, which can typically accommodate an 8 to 10-pound ham.
Spiral-Cut vs. Whole Hams
Spiral-cut hams are incredibly convenient because they are already sliced to the bone. However, they are the most susceptible to drying out. If you choose a spiral-cut, the crock pot method is actually the best way to protect it. A whole or “unsliced” ham takes a bit longer to heat through but holds its moisture even better.
Bone-In vs. Boneless
A bone-in ham generally offers better flavor and provides a ham bone that you can save for soups or beans later. However, the bone adds bulk. If you have a smaller slow cooker, a boneless ham is much easier to maneuver and ensures the lid can close tightly.
Preparing the Ham for the Crock Pot
To get the best results, you shouldn’t just drop the ham into the pot straight from the wrapper. A little preparation goes a long way in terms of flavor and texture.
Trimming and Sizing
If your ham is just a bit too large for the lid to close, don’t panic. You can trim a slice off the bottom or the side to make it fit. If the bone is poking out too far, you may need to wrap the top of the crock pot tightly with a double layer of heavy-duty aluminum foil and then place the lid on top of the foil to create a seal.
Adding Liquid
Never heat a ham in a dry crock pot. You need a small amount of liquid at the bottom to create the steam necessary for moist heat. Popular choices include:
- Apple juice or apple cider
- Pineapple juice
- Orange juice
- Water or chicken broth
- Ginger ale or cola (the sugar and carbonation help tenderize the meat)
Usually, about 1/2 cup to 1 cup of liquid is sufficient.
The Art of the Glaze
While most hams come with a little flavor packet, making your own glaze is a simple way to elevate the dish. A good glaze needs a balance of sweetness, acidity, and spice.
Brown Sugar and Dijon Glaze
This is a classic combination. Mix 1 cup of brown sugar with 2 tablespoons of Dijon mustard and a splash of apple cider vinegar. The sugar caramelizes onto the ham, while the mustard provides a savory counterpoint.
Honey and Pineapple Glaze
For a sweeter, more tropical profile, mix 1/2 cup of honey with the juice from a small can of crushed pineapples. You can even use toothpicks to pin pineapple rings and maraschino cherries to the outside of the ham for a retro, festive look.
Applying the Glaze
Wait to apply the bulk of your glaze until the last 30 to 60 minutes of the heating process. If you put it on too early, the sugars can sometimes break down too much or become overly watery from the steam. Brushing it on toward the end allows it to thicken and stick to the meat.
Step-by-Step Instructions for Heating
- Prep the Pot: Pour your chosen liquid (apple juice or water) into the bottom of the slow cooker.
- Position the Ham: Place the ham in the crock pot. If it is a flat-cut ham, place the cut side down to keep the moisture locked into the slices.
- Season: Rub a bit of brown sugar or your dry spice blend over the surface of the ham.
- Seal It: Cover the crock pot with the lid. Ensure it is airtight.
- Heat Low and Slow: Set the crock pot to LOW. While you can use the HIGH setting to save time, the LOW setting is much better for maintaining the texture of the meat.
- Glaze: About 45 minutes before serving, brush your prepared glaze over the ham, making sure it gets between the slices if using a spiral-cut.
- Check Temperature: Use a meat thermometer to ensure the ham has reached an internal temperature of 140 degrees Fahrenheit.
Timing and Temperatures
Timing is the most common concern when learning how to heat up a ham in a crock pot. Because hams vary in weight and slow cookers vary in heat intensity, you should use the following as a general guideline:
Low Setting: Plan for approximately 20 to 30 minutes per pound. An 8-pound ham will typically take 4 to 5 hours on LOW.
High Setting: If you are in a rush, it will take about 10 to 15 minutes per pound, but keep a close eye on it to prevent the edges from becoming tough.
Always aim for an internal temperature of 140 degrees Fahrenheit. This is the USDA-recommended temperature for reheating a pre-cooked ham to ensure it is hot enough to enjoy without overcooking it into a rubbery consistency.
Tips for Serving and Leftovers
Once the ham reaches the target temperature, turn the crock pot to the “Warm” setting. This will keep the ham at a safe temperature for hours, which is perfect for buffet-style gatherings. When you are ready to carve, move the ham to a large cutting board and let it rest for about 10 minutes. This allows the juices to redistribute so they don’t all run out the moment you cut into it.
If you have leftovers, they can be stored in the refrigerator for up to 4 days or frozen for up to 2 months. Leftover slow-cooked ham is perfect for:
- Ham and bean soup
- Breakfast omelets or quiches
- Diced ham in a split pea soup
- Classic ham and cheese sliders
Common Mistakes to Avoid
One mistake people often make is adding too much liquid. You aren’t boiling the ham; you are steaming it. Too much liquid can wash away the natural flavors of the meat.
Another mistake is opening the lid too often. Every time you lift the lid of a slow cooker, you release the accumulated steam and heat, which can add 15 to 20 minutes to your total cook time. Resist the urge to peek until it is time to glaze!
Lastly, ensure you don’t overcook it. Even though the crock pot is gentle, leaving a ham on “Low” for 10 hours will eventually result in “pulled ham” rather than nice, firm slices. Use a thermometer to be precise.
FAQs
Can I put a frozen ham directly into the crock pot?
It is not recommended to put a completely frozen ham in a slow cooker. Because the crock pot heats up slowly, the ham will spend too much time in the “danger zone” (between 40 degrees Fahrenheit and 140 degrees Fahrenheit) where bacteria can grow rapidly. It is best to thaw your ham in the refrigerator for 24 to 48 hours before heating.
What if my lid won’t close because the ham is too tall?
If the ham sticks out of the top, you can create a “foil tent.” Take a large piece of heavy-duty aluminum foil, wrap it tightly around the rim of the crock pot to seal the opening, and then place the lid on top of the foil to weigh it down. This keeps the steam inside effectively.
Do I need to add water if I am using a glaze?
Yes, it is still a good idea to add at least 1/2 cup of liquid (water, juice, or broth) to the bottom of the pot. The glaze on the ham is usually thick and sugary; it doesn’t provide enough thin liquid to create the necessary steam for the entire heating process.
Can I cook a raw ham in a crock pot?
While you can cook a raw ham in a slow cooker, the instructions provided here are specifically for “fully cooked” or “city hams,” which are the most common type found in stores. If you are cooking a raw “fresh ham,” it will require much longer cook times and must reach an internal temperature of 145 degrees Fahrenheit followed by a rest period.
Is it better to cook the ham on high or low?
Low is almost always better for ham. Slow-cooking on low allows the heat to penetrate to the bone without drying out the exterior. High heat can sometimes cause the outer layers of the ham to become tough or “chewy” before the center is hot.