Cooking a ham is often seen as a high-stakes culinary endeavor, usually reserved for the center of a Christmas or Easter table. Traditionally, this involves constant basting in a hot oven and a prayer that the meat doesn’t emerge as dry as a desert. However, the secret to a foolproof, succulent, and flavor-packed centerpiece is sitting right on your kitchen counter: the slow cooker. Learning how to do ham in slow cooker is a game-changer for hosts who want to reclaim their oven space and their sanity.
The slow cooker provides a gentle, moist-heat environment that is ideal for ham, which is already cured and often pre-cooked. Instead of losing moisture to the dry air of an oven, the ham bathes in its own juices and whatever delicious glaze you choose, resulting in a tender texture that is nearly impossible to achieve with high-heat methods.
Selecting the Right Ham for Your Slow Cooker
Before you even turn on the appliance, you need to ensure you have the right piece of meat. Not all hams are created equal, and size is your most immediate constraint.
Bone-In vs. Boneless
For the best flavor and texture, a bone-in ham is usually the preferred choice. The bone conducts heat more evenly and adds a deeper savory note to the meat. However, if convenience and easy slicing are your priorities, a high-quality boneless ham works perfectly well in a slow cooker.
Spiral Sliced vs. Whole
Spiral-sliced hams are incredibly popular because the hard work of carving is already done. When cooking a spiral ham in a slow cooker, you must be careful not to overcook it, as the pre-cut slices can dry out faster than a solid roast. If you choose a non-sliced ham, you’ll find it stays moist for much longer, though you’ll need a sharp knife and a bit of patience when it’s time to serve.
Size Matters
Most standard slow cookers are 6 to 7 quarts. For these models, an 8 to 10-pound ham is usually the limit. If your ham is a bit too tall and the lid won’t close, don’t panic. You can create a “foil tent” by tightly sealing heavy-duty aluminum foil over the top of the slow cooker to trap the steam and heat.
Preparing the Ham for the Pot
Preparation is minimal, which is the beauty of this method. If your ham comes with a plastic disk on the bone end, make sure to remove and discard it.
If you are using a non-sliced ham, you might want to “score” the surface. Use a sharp knife to cut a diamond pattern about 1/4 inch deep into the fat. This doesn’t just look professional; it allows your glaze to penetrate deep into the meat rather than just sliding off the surface.
Place the ham in the slow cooker crock. If it’s a half-ham (the most common retail cut), place it flat-side down. This stabilizes the meat and keeps the largest surface area in contact with the bottom of the pot where the initial heat is most intense.
Crafting the Perfect Glaze
While the ham itself is savory, it needs a sweet and acidic counterpoint to truly shine. The glaze is where you can get creative.
The Classic Brown Sugar Base
Most slow cooker ham recipes rely on brown sugar. It creates a syrupy consistency that clings to the meat. Mix about 1 cup of brown sugar with a tablespoon of Dijon mustard and a splash of apple cider vinegar for a balanced profile.
Fruit-Forward Variations
Pineapple is a traditional pairing for a reason. The enzymes in pineapple help tenderize the meat, and the sugar caramelizes beautifully. You can use canned crushed pineapple or rings. Other great options include orange marmalade, apricot preserves, or even a splash of apple juice or ginger ale to provide the liquid base for the steam.
Warming Spices
To give your ham a “holiday” aroma, incorporate ground cloves, cinnamon, or even a hint of nutmeg into your glaze. If you enjoy a bit of heat, a pinch of cayenne or a spoonful of chipotle in adobo can create a sophisticated “sweet and spicy” profile.
The Cooking Process
Once your ham is nestled in the crock and covered in your glaze of choice, it’s time to set it and forget it.
Temperature Settings
Always cook ham on the LOW setting. Because most hams purchased at the grocery store are already fully cooked (check the label to be sure), your goal is to heat it through to an internal temperature of 140°F without drying it out. Cooking on HIGH is generally too aggressive and can toughen the outer layers of the meat.
Timing
For a standard 8-pound pre-cooked ham, expect a cooking time of 4 to 6 hours on LOW. If you are using a smaller 4 or 5-pound ham, it may be ready in as little as 3 hours.
Basting
About every hour, use a large spoon or a turkey baster to scoop the juices from the bottom of the slow cooker and pour them over the top of the ham. This ensures the top stays moist and the glaze builds up into a sticky, delicious coating.
Finishing Touches: The Sear
One drawback of the slow cooker is that it doesn’t provide the crispy, caramelized exterior that an oven does. If you crave that “crunch,” there is an easy fix. Once the ham is finished in the slow cooker, carefully transfer it to a baking sheet. Brush it with the remaining juices from the pot and place it under a broiler for 3 to 5 minutes. Watch it closely so the sugars don’t burn, but this quick blast of high heat will give you those coveted crispy edges.
Carving and Serving
Let the ham rest for at least 15 to 20 minutes before carving. This allows the juices to redistribute so they stay in the meat rather than running out onto your cutting board.
If you have a bone-in ham, cut along the bone to release the large muscles, then slice those pieces across the grain. Serve the ham with the remaining liquid from the slow cooker—it makes an excellent “au jus” or can be thickened on the stove with a cornstarch slurry to create a proper gravy.
Storing and Using Leftovers
Ham is the gift that keeps on giving. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Leftover ham is incredibly versatile. You can dice it for omelets, toss it into a creamy pasta carbonara, or use the bone to make a rich, smoky split pea soup or navy bean stew. The slow cooker process keeps the meat so moist that even when reheated the next day, it retains its quality.
FAQs
What if my ham is too big for the slow cooker?
If the ham sticks out of the top, you can trim a few slices off to make it fit, or use the “foil tent” method. Simply take a large piece of heavy-duty aluminum foil and wrap it over the top of the slow cooker, crimping the edges around the rim of the base to create a sealed dome. This keeps the heat trapped inside even if the glass lid can’t sit flush.
Do I need to add water to the bottom of the slow cooker?
Generally, no. As the ham heats, it will release its own juices. Adding too much water can dilute the flavor of your glaze. However, adding about 1/2 cup of liquid—like apple juice, pineapple juice, or even water—can help create the initial steam needed to prevent scorching if you are using a very dry rub or no glaze at all.
Can I cook a raw ham in a slow cooker?
It is possible, but you must ensure it reaches a safe internal temperature of 145°F and then rests for 3 minutes. Raw hams (often labeled “fresh ham”) take significantly longer to cook than the common “ready-to-eat” cured hams. For a fresh ham, expect 8 to 10 hours on LOW.
How do I prevent a spiral ham from getting dry?
To keep a spiral-sliced ham moist, place it cut-side down in the slow cooker. This prevents the slices from splaying open and losing moisture. You should also avoid overcooking; start checking the internal temperature at the 3-hour mark. Once it hits 140°F, turn the slow cooker to the “warm” setting.
Can I cook the ham on the High setting if I’m in a hurry?
While you can, it isn’t recommended. The high heat can cause the exterior of the ham to become rubbery and dry before the center is thoroughly warmed. If you are short on time, it is better to use the oven. The slow cooker is best utilized for its low-and-slow capabilities.