Whether it is Easter, Christmas, or just a cozy Sunday dinner, a glazed ham is often the centerpiece of the meal. However, the biggest challenge with ham is that it is almost always sold pre-cooked. Your job isn’t to “cook” it, but to reheat it without turning it into a salty piece of leather. Using a slow cooker is arguably the best method to ensure your meat stays juicy, tender, and infused with flavor.
This guide will walk you through everything you need to know about how to warm a ham in a crock pot, from choosing the right size to crafting the perfect glaze.
Why Use a Slow Cooker for Reheating Ham
The traditional oven method for reheating ham often leads to the edges becoming crispy and dry while the center remains cold. A crock pot creates a sealed, moist environment. As the ham warms, the steam stays trapped inside the ceramic pot, essentially “basting” the meat in its own juices and whatever glaze you choose to add.
Furthermore, using a slow cooker frees up your oven for side dishes like roasted vegetables, dinner rolls, or scalloped potatoes. Since most holiday meals involve a logistics puzzle regarding oven space, moving the main protein to the countertop is a strategic win for any home cook.
Selecting the Right Ham for Your Slow Cooker
Before you start, you need to ensure your ham will actually fit in your machine. Most standard oval slow cookers are 6 to 7 quarts.
Bone-In vs. Boneless
A bone-in ham generally offers better flavor and moisture. The bone acts as a conductor of heat from the inside out and provides a base for a delicious soup later. However, the bone adds bulk. If you are using a slow cooker, a “butt end” or “shank portion” weighing between 6 and 8 pounds is usually the limit for a 6-quart model.
Boneless hams are much easier to fit and slice. They are often sold in smaller “football” shapes or halves that nestle perfectly into the crock. If you have a massive bone-in ham that won’t allow the lid to close, you can use the “foil tent” method, though it is less efficient at trapping steam.
Spiral Sliced vs. Whole
Spiral sliced hams are incredibly convenient because they are already cut down to the bone. However, they are more prone to drying out because there is more surface area for moisture to escape. If you choose a spiral ham, you must be extra diligent about adding liquid to the bottom of the pot and keeping the heat on the low setting.
Essential Ingredients and Tools
To get the best results, you need more than just the meat. Gathering these items will ensure your ham is flavorful rather than just “salty.”
- The Ham: 6 to 9 pounds, depending on your crock pot size.
- Liquid Base: You need about 1/2 cup to 1 cup of liquid to create steam. Apple juice, pineapple juice, ginger ale, or even plain water works well.
- Sweetener: Brown sugar, honey, or maple syrup helps balance the saltiness of the pork.
- Aromatics: Whole cloves, cinnamon sticks, or star anise can be pushed into the meat or dropped into the liquid.
- Acid: A splash of apple cider vinegar or Dijon mustard in your glaze cuts through the fat.
Step-by-Step Instructions for Reheating
Follow these steps to ensure your ham reaches the perfect serving temperature while remaining succulent.
Preparing the Ham
Remove the ham from its packaging and discard the plastic “button” that often covers the bone end. If your ham is not pre-sliced, you can use a sharp knife to score a diamond pattern into the fat cap. This allows the glaze to penetrate deeper into the meat.
Adding the Glaze and Liquid
Place the ham in the crock pot. If it is a half-ham, place it flat-side down. Pour your liquid of choice (apple juice is a fan favorite) into the bottom. Rub your brown sugar or honey mixture all over the top and sides of the meat. If you are using cloves, stud them into the intersections of your scored diamonds now.
The Heating Process
Cover the pot with the lid. If the ham sticks out over the top, don’t force the lid. Instead, wrap a large piece of heavy-duty aluminum foil over the top of the slow cooker, crimping it tightly around the edges of the ceramic insert to create a seal, then place the lid on top of the foil to weigh it down.
Set the slow cooker to LOW. It is highly recommended to avoid the HIGH setting for ham, as the sugar in the glaze can burn and the meat fibers can become tough.
Monitoring Internal Temperature
A pre-cooked ham needs to reach an internal temperature of 140°F to be considered safely and thoroughly reheated. This typically takes 4 to 6 hours for a 6 to 8-pound ham on the LOW setting. Start checking the temperature around the 3.5-hour mark using a meat thermometer inserted into the thickest part of the meat, making sure not to touch the bone.
Tips for the Perfect Glaze
The glaze is where you can truly customize your meal. While many hams come with a flavor packet, making your own is simple and much tastier.
The Classic Brown Sugar Glaze
Mix 1 cup of brown sugar with 2 tablespoons of Dijon mustard and 2 tablespoons of apple cider vinegar. This creates a thick paste that clings to the ham and creates a sweet-and-tangy crust.
The Tropical Pineapple Glaze
Use a can of crushed pineapples (including the juice) mixed with 1/2 cup of honey and a pinch of ground cloves. The enzymes in the pineapple also act as a slight tenderizer for the meat.
The Maple Bourbon Glaze
For a more “adult” flavor profile, mix 1/2 cup of real maple syrup with 1/4 cup of bourbon and a tablespoon of orange zest. This provides a deep, smoky sweetness that pairs beautifully with the saltiness of the pork.
How to Handle Leftovers
Once the meal is over, don’t let that ham sit in the crock pot. Remove the meat from the bone as soon as possible. Store the meat in airtight containers in the refrigerator for up to 4 days or freeze it for up to 3 months.
The bone is a culinary goldmine. You can place it back in the slow cooker with dried split peas, diced carrots, onions, and water to make a rich split pea soup overnight.
Common Mistakes to Avoid
Even with a slow cooker, things can go wrong. Here are a few things to watch out for:
- Adding too much liquid: You aren’t boiling the ham; you are steaming it. Too much liquid will wash away your glaze and leave the meat tasting bland.
- Opening the lid too often: Every time you lift the lid, you lose about 15 to 20 minutes of cooking heat and a significant amount of moisture. Only open it to baste the ham once or twice in the final hour.
- Cooking on High: High heat can cause the exterior of the ham to dry out before the center is warm. Low and slow is always the better choice for large cuts of pre-cooked meat.
Frequently Asked Questions
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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 slow cooker heats up slowly, the ham will spend too much time in the “danger zone” (between 40°F and 140°F) where bacteria can grow rapidly. Always thaw your ham in the refrigerator for 24 to 48 hours before reheating. -
How much ham do I need per person?
A good rule of thumb is about 1/2 pound per person for boneless ham and about 3/4 pound per person for bone-in ham. If you want plenty of leftovers for sandwiches and soups, aim for 1 pound per person. -
Do I need to baste the ham?
While the slow cooker does a great job of keeping things moist, basting the ham with the juices from the bottom of the pot every hour during the last 2 hours of cooking will help build a thicker, more flavorful glaze on the surface. -
What if my ham is too big for the lid to close?
If the ham is too tall, use a “foil tent.” Take a long piece of aluminum foil, fold it in half for strength, and wrap it securely around the rim of the slow cooker to create a dome over the ham. This traps the steam just like the lid would. -
How do I keep the ham warm for a party?
Once the ham reaches an internal temperature of 140°F, you can turn the slow cooker to the “WARM” setting. It can safely stay on this setting for 2 to 3 hours. If the liquid in the bottom starts to disappear, add a splash more juice or water to prevent the bottom from burning.