Cooking a ham in a slow cooker is one of the most effective ways to free up oven space during the holidays or to prepare a stress-free Sunday dinner. Because most hams purchased at the grocery store are already fully cooked or hickory-smoked, the goal isn’t necessarily to “cook” the meat in the traditional sense, but rather to reheat it thoroughly while infusing it with moisture and flavor. If you leave it in too long, you end up with a dry, stringy mess; if you take it out too soon, the center remains unpleasantly cold. Finding that sweet spot is the key to a centerpiece-worthy meal.
Understanding the Standard Cooking Times for Slow Cooker Ham
The amount of time your ham needs to spend in the crockpot depends largely on its size and whether you are using the low or high setting. For a standard 7 to 10-pound bone-in spiral sliced ham, the general rule of thumb is to cook it on Low for 4 to 6 hours.
If you are in a time crunch and decide to use the High setting, it usually takes about 2 to 3 hours. However, most culinary experts recommend the low setting. Slow cooking on low allows the fats and sugars in the glaze to penetrate the meat deeply without toughening the outer layers. Since ham is a lean protein, high heat can sometimes cause the edges to become leathery before the bone-in center is up to temperature.
Variables That Affect Your Cooking Time
Not every ham is created equal, and several factors can shift your timeline by an hour or more.
Size and Weight of the Meat
Naturally, a smaller 3-pound boneless ham will heat through much faster than a massive 10-pound bone-in variety. For smaller hams (under 5 pounds), start checking the internal temperature around the 3-hour mark on low. For larger hams that barely fit under the lid, you may need the full 6 hours.
Bone-In vs. Boneless
Bone-in hams generally take longer to heat because the bone acts as an insulator. However, the bone also provides better flavor and helps keep the meat moist. Boneless hams are more uniform in shape and heat more evenly, often requiring about 20% less time than their bone-in counterparts.
Spiral Sliced vs. Whole
Spiral-sliced hams are incredibly convenient because they are pre-cut, but they are also more prone to drying out. The heat can penetrate the slices faster, which reduces the “cooking” time slightly. A whole, unsliced ham acts as a solid mass and takes longer for the heat to reach the core.
Preparing the Ham for the Slow Cooker
To ensure your ham stays juicy during its hours in the crockpot, preparation is vital. Start by placing the ham flat-side down. This creates a stable base and helps the juices stay trapped within the muscle fibers.
If your ham is too large for the lid to close properly, do not leave it gaped open. Heat will escape, and your cooking time will double. Instead, create a “foil tent” by tightly covering the top of the slow cooker with heavy-duty aluminum foil and then placing the lid on top of the foil. This seals in the steam and maintains a consistent internal temperature.
Adding a liquid base is also essential. Whether you use apple juice, pineapple juice, chicken broth, or even a splash of ginger ale, about half a cup of liquid at the bottom of the pot creates a steaming effect that prevents the bottom of the ham from scorching.
Reaching the Safe Internal Temperature
While the clock is a good guide, the only way to be 100% sure your ham is ready is by using a meat thermometer. Even though the ham is pre-cooked, you want to reach a specific internal temperature for the best texture and food safety.
For a pre-cooked ham, you are looking for an internal temperature of 140 degrees Fahrenheit. At this temperature, the meat is hot all the way through but hasn’t begun to lose its structural integrity. If you are cooking a “fresh” ham (which is rare in most supermarkets and appears pale like raw pork), you must cook it until it reaches 145 degrees Fahrenheit followed by a three-minute rest.
Insert the thermometer into the thickest part of the meat, making sure not to touch the bone, as the bone registers heat differently than the muscle and can give you a false reading.
The Role of Glazes in Slow Cooking
Glazing a crockpot ham is different than glazing an oven-baked ham. In an oven, the dry heat caramelizes the sugar quickly. In a slow cooker, the environment is very moist.
If you apply a sugar-heavy glaze (like brown sugar, honey, or maple syrup) at the very beginning, it will melt into the juices and create a delicious basting liquid. However, if you want that thick, sticky crust, you should apply a final layer of glaze during the last 30 to 45 minutes of cooking. Some people even prefer to remove the ham from the crockpot once it hits 140 degrees Fahrenheit, brush on a thick glaze, and pop it under the oven broiler for 5 minutes to get those crispy, charred edges.
Tips for the Best Crockpot Ham
To maximize the flavor and texture of your ham, consider these professional tips:
- Avoid opening the lid frequently. Every time you peek, you release a significant amount of heat and moisture, which can add 15 to 20 minutes to the total cooking time. Only open it toward the end to check the temperature or apply a final glaze.
- If you are using a spiral-sliced ham, try to keep the slices pushed together. If they fan out too much, the surface area increases, and the meat can dry out faster.
- Let the ham rest. Once you remove the ham from the slow cooker, transfer it to a carving board and tent it loosely with foil for 10 to 15 minutes. This allows the juices to redistribute so they don’t all run out the moment you start slicing.
Storage and Reheating Leftovers
If you have leftovers, they should be refrigerated within two hours of cooking. Slow-cooked ham stays fresh in the refrigerator for 3 to 4 days. If you want to keep it longer, ham freezes exceptionally well for up to two months.
When reheating leftovers, the microwave is fast but can make the meat rubbery. A better method is to place the slices in a skillet with a tablespoon of water or broth, cover it, and heat over medium-low until warmed through.
Frequently Asked Questions
Can I cook a frozen ham in the crockpot?
It is not recommended to put a fully frozen ham directly into a slow cooker. Because the crockpot heats up slowly, the meat may stay in the “danger zone” (between 40 degrees Fahrenheit and 140 degrees Fahrenheit) for too long, allowing bacteria to grow. Always thaw your ham completely in the refrigerator before placing it in the slow cooker.
How much liquid do I really need to add?
You don’t need much. About 1/2 cup to 1 cup of liquid is sufficient. The ham itself will release juices as it heats up. Using too much liquid can dilute the flavor of your glaze and turn the bottom of the ham “mushy” rather than tender.
What if my ham is labeled “Ready to Cook” instead of “Ready to Eat”?
Most hams are “Ready to Eat,” meaning they are cured and smoked. If yours is “Ready to Cook,” it means it has been cured but not fully heated through to a safe internal temperature during processing. For these, you must ensure the internal temperature reaches at least 145 degrees Fahrenheit. You may need to add an extra hour to the low-heat cooking time.
Why did my ham turn out tough in the slow cooker?
Toughness is usually a sign of overcooking or cooking at too high a temperature. If the ham reaches well over 150 degrees Fahrenheit, the muscle fibers begin to tighten and squeeze out moisture. Stick to the low setting and use a thermometer to catch it exactly at 140 degrees Fahrenheit.
Does the ham need to be submerged in liquid?
No, the ham should not be submerged. The slow cooker acts like a steamer. As long as there is a small amount of liquid at the bottom and the lid is sealed tightly, the steam will circulate and keep the entire ham moist. Submerging it would essentially boil the meat, which ruins the texture and strips away the cured flavor.