Preparing a festive meal often centers around a beautifully glazed ham, but the pressure of timing it perfectly alongside other side dishes can be overwhelming. This is where the slow cooker becomes your best friend in the kitchen. By opting for a slow cooker, you reclaim valuable oven space and ensure that your meat remains incredibly moist and tender. However, the most common question for home cooks remains: how long do you cook ham in a slow cooker? Understanding the nuances of timing, temperature settings, and the type of ham you are using is the key to a successful dinner.
Understanding the Type of Ham You Are Cooking
Before you set your timer, you must identify exactly what kind of ham you have purchased. Most hams sold in grocery stores are “city hams,” which means they are already fully cooked and hickory-smoked or honey-cured. In this case, your goal isn’t to “cook” the meat in the traditional sense, but rather to reheat it thoroughly without drying it out.
If you happen to have a “fresh ham,” which is raw pork, the timing changes drastically because you must reach a safe internal temperature to ensure it is cooked through. Most slow cooker recipes assume you are using a fully cooked, bone-in or spiral-sliced ham, as these are the most popular choices for holidays like Easter, Christmas, or Thanksgiving.
Bone-In vs. Boneless Hams
The presence of a bone affects heat distribution. A bone-in ham usually yields more flavor and helps the meat stay moist, but it may require a slightly longer heating time because the bone acts as an insulator. Boneless hams are easier to slice and often fit more comfortably in standard 6-quart or 7-quart slow cookers, heating up a bit faster than their bone-in counterparts.
Spiral-Sliced vs. Whole Hams
Spiral-sliced hams are convenient because they are pre-cut, allowing glazes to seep deep into the meat. However, they are also more prone to drying out if left in the slow cooker for too long. If you are using a spiral-sliced ham, you will want to lean toward the shorter end of the recommended cooking times and ensure you have enough liquid in the pot to create steam.
Determining the Ideal Cooking Time
The general rule of thumb for how long do you cook ham in a slow cooker depends on the setting you choose. Because the slow cooker traps moisture so effectively, you have a fair amount of flexibility, but precision still matters for the best texture.
Cooking on the Low Setting
For a fully cooked ham, the Low setting is almost always preferred. It allows the heat to penetrate to the bone gradually without toughening the outer layers of the meat. On the Low setting, you should plan to cook your ham for 4 to 6 hours. A smaller 4-pound ham will likely be ready at the 4-hour mark, while an 8-pound or 10-pound ham may need the full 6 hours.
Cooking on the High Setting
If you are short on time, you can use the High setting. On High, a fully cooked ham typically takes 2 to 3 hours to reach the desired serving temperature. While this is faster, keep in mind that the higher heat can occasionally cause the edges of the ham to become a bit chewy or dry, especially if the glaze has a high sugar content which can scorch against the sides of the crock.
Internal Temperature Targets
Regardless of the time elapsed on the clock, the most reliable way to know your ham is done is by using a meat thermometer. For a pre-cooked ham, you are looking for an internal temperature of 140°F. This temperature ensures the meat is hot throughout but still juicy. If you are cooking a fresh, raw ham, you must ensure it reaches an internal temperature of 145°F followed by a three-minute rest period for safety.
Preparation Steps for Slow Cooker Success
To maximize the flavor and texture of your ham, preparation is just as important as the timing. Simply tossing a cold ham into a dry slow cooker won’t yield the gourmet results you’re looking for.
Choosing the Right Size Slow Cooker
An 8-pound ham usually requires at least a 6-quart oval slow cooker. If your ham is too large and the lid won’t close completely, do not leave it gaped open, as the heat will escape and the meat won’t cook evenly. Instead, you can cover the top tightly with a double layer of heavy-duty aluminum foil to create a “tent” that seals in the steam.
Adding Moisture and Aromatics
Even though hams release some juices, adding a base liquid is essential. About half a cup to a full cup of liquid prevents the bottom from burning and creates a moist environment. Common choices include apple juice, pineapple juice, orange juice, or even a splash of ginger ale or Dr. Pepper for a classic Southern touch. You can also add aromatics like whole cloves, star anise, or cinnamon sticks to the liquid to infuse the meat with subtle spice.
The Role of the Glaze
Most people love a sweet and savory glaze. However, if you apply a sugar-heavy glaze at the very beginning of a 6-hour cook cycle, the sugar can burn. A better strategy is to cook the ham for the first few hours with just the base liquid, then apply the glaze during the final 30 to 60 minutes of cooking. This allows the glaze to thicken and coat the ham without carbonizing.
Tips for Preventing Dry Ham
The biggest fear when slow cooking ham is ending up with “ham jerky.” To avoid this, follow these professional tips:
- Place the ham flat-side down in the slow cooker. This protects the majority of the meat from direct contact with the heating elements on the sides and keeps the cut surface submerged in the flavored liquids.
- Keep the lid on. Every time you lift the lid to peek at the ham, you release steam and heat, which can add 15 to 20 minutes to your total cooking time and dry out the air inside the pot.
- If you are using a spiral ham, consider basting it with the juices from the bottom of the pot every hour during the last two hours of cooking. This reintroduces moisture into the slices.
Serving and Storage Instructions
Once your ham has reached 140°F, remove it from the slow cooker and let it rest on a carving board for at least 15 to 20 minutes. Resting allows the juices to redistribute so they don’t all run out the moment you slice into it.
If you have leftovers, they can be stored in the refrigerator for 3 to 5 days. Slow-cooked ham also freezes exceptionally well. You can dice the leftovers and freeze them in airtight bags to use later in soups, omelets, or casseroles. The bone should never be thrown away; it can be frozen and used later to make a rich, smoky stock for split pea soup or pinto beans.
Frequently Asked Questions
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Can I put a frozen ham in the slow cooker?
It is not recommended to put a completely frozen ham into a slow cooker. Because slow cookers heat up gradually, a frozen ham will spend too much time in the “danger zone” (between 40°F and 140°F) where bacteria can multiply rapidly. Always thaw your ham in the refrigerator for 24 to 48 hours before slow cooking.
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How do I keep the ham from getting too salty?
Hams are naturally high in sodium due to the curing process. To balance the saltiness, use a sweet liquid base like apple juice or pineapple juice rather than water or broth. You can also rinse the ham under cold water before putting it in the slow cooker to remove excess surface salt, though this is usually not necessary if you use a sweet glaze.
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Does the ham need to be covered in liquid?
No, the ham does not need to be submerged. The slow cooker works by trapping steam. You only need about 1/2 to 1 cup of liquid at the bottom of the pot to create enough steam to heat the ham and keep it moist. The ham itself will also release juices as it warms up.
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What if my ham is too big for the lid to close?
If the ham sticks out over the top of the slow cooker, you can use aluminum foil to create a tight seal. Take a large piece of foil and crimp it tightly around the rim of the slow cooker insert, making sure there are no gaps where steam can escape. This “foil tent” acts as a replacement lid and works perfectly well for oversized cuts of meat.
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Can I overcook ham in a slow cooker?
Yes, even in a slow cooker, ham can be overcooked. If left on for 8 to 10 hours, a pre-cooked ham will become mushy and lose its pleasant texture, or it may become extremely dry as the muscle fibers break down too much. Stick to the 4 to 6-hour window on Low for the best results. Check the internal temperature early if you are unsure about your slow cooker’s intensity.