Cooking a ham is often associated with big holiday productions and hours spent hovering over a hot oven. However, the slow cooker has revolutionized this kitchen staple, turning a potentially stressful centerpiece into a set-it-and-forget-it masterpiece. Understanding how long to cook ham crock pot methods require is the secret to achieving that fall-off-the-bone tenderness without drying out the meat. Whether you are preparing a spiral-sliced ham for Easter or a small boneless roast for a Sunday dinner, timing and temperature are your two most important variables.
In this comprehensive guide, we will explore the nuances of slow-cooking ham, from selecting the right cut to mastering the internal temperature, ensuring your next meal is both succulent and flavor-packed.
Understanding Your Ham Before You Start
Before you set your timer, you need to know exactly what kind of ham you are working with. Most hams sold in modern grocery stores are “fully cooked” or “city hams.” This means they have been cured and smoked, and technically, they are safe to eat right out of the package. In this case, your goal in the crock pot isn’t actually “cooking” the meat in the traditional sense, but rather reheating it gently to an internal temperature that makes it palatable and tender.
If you happen to have a “fresh ham” (which is uncooked pork leg) or a “cook-before-eating” ham, your timelines will be significantly longer, and you must reach higher internal temperatures to ensure safety. For the purposes of this guide, we will focus on the most common variety: the fully cooked, bone-in or boneless ham.
Determining How Long to Cook Ham Crock Pot Varieties
The general rule of thumb for a fully cooked ham in a slow cooker is roughly 20 to 30 minutes per pound. However, the setting you choose—Low or High—will shift this window.
Cooking on Low vs High
It is almost always recommended to cook ham on the Low setting. Ham is a lean meat that can become tough or “rubbery” if heated too quickly. The Low setting allows the collagen and fats to melt slowly, basting the meat from the inside out.
- Low Setting: Plan for 4 to 6 hours for a standard 6 to 8-pound ham.
- High Setting: Plan for 2 to 3 hours, though this increases the risk of the outer edges drying out before the center is warm.
Bone-In vs Boneless Timing
The presence of a bone acts as a heat conductor, but it also adds mass. A bone-in ham typically takes slightly longer to reach the desired internal temperature than a boneless one of the same weight. If you are using a boneless ham, check it at the 3-hour mark on Low to ensure it isn’t overheating.
Preparation Steps for Success
To get the most out of your slow-cooked ham, preparation is key. Simply tossing the meat into the pot might work, but a few extra steps will elevate the dish significantly.
Trimming and Fitting
One common struggle with slow-cooking ham is the size of the meat versus the size of the crock pot. If your ham is too large to allow the lid to close completely, do not leave it propped open. This allows heat to escape and ruins the cooking environment. Instead, trim a slice off the bottom of the ham so it sits lower, or cover the top tightly with a double layer of heavy-duty aluminum foil before placing the lid on as best as you can. The goal is to create a tight seal.
Scoring the Meat
If you are using a non-sliced ham, use a sharp knife to score the surface in a diamond pattern, about 1/2 inch deep. This doesn’t just look professional; it creates channels for your glaze or juices to seep deep into the muscle fibers.
Adding Moisture
Even though the slow cooker traps moisture, adding a base liquid is essential for preventing the bottom from scorching. You don’t need much—about 1/2 cup to 1 cup of liquid is sufficient. Popular choices include:
- Apple cider or apple juice for sweetness.
- Pineapple juice for a tropical tang.
- Chicken broth for a savory profile.
- Ginger ale or cola for a classic Southern-style ham.
The Importance of Internal Temperature
Regardless of what the clock says, the most reliable way to know when your ham is finished is by using a meat thermometer. Since the ham is already cooked, you are looking for an internal temperature of 140 degrees Fahrenheit. This is the sweet spot where the meat is hot throughout but hasn’t begun to lose its structural integrity.
If you overcook the ham and it reaches 160 degrees Fahrenheit or higher, the fibers will begin to tighten and push out moisture, resulting in a dry, stringy texture. Always insert your thermometer into the thickest part of the meat, making sure not to touch the bone, as the bone will give a higher temperature reading than the actual meat.
Mastering the Glaze
The glaze is where you can truly customize your meal. Because slow cookers use moist heat, a glaze applied at the beginning will often thin out and become a poaching liquid. To get that sticky, caramelized crust, you have two options.
The Slow Cooker Method
Apply your glaze during the last 30 to 45 minutes of cooking. This gives the sugars enough time to thicken without becoming a watery mess. Use ingredients like brown sugar, honey, maple syrup, dijon mustard, or cloves.
The Oven Finish
If you crave a crispy, dark exterior, remove the ham from the crock pot once it hits 135 degrees Fahrenheit. Place it in a baking dish, brush on a thick layer of glaze, and pop it into a preheated oven at 400 degrees Fahrenheit for about 10 to 15 minutes. This “searches” the sugars and creates a beautiful presentation.
Tips for Spiral Sliced Hams
Spiral hams are incredibly convenient because they are pre-cut, but they are also the most prone to drying out in a crock pot. Because the heat can penetrate between the slices, the surface area is much higher.
To prevent a dry spiral ham, cook it face-down in the liquid. This keeps the slices compressed and prevents the steam from stripping away the moisture. You should also check the internal temperature earlier than you would for a whole ham—usually around the 3.5-hour mark on Low.
Handling Leftovers
One of the best parts of learning how long to cook ham crock pot style is the abundance of leftovers. Once the ham is finished, remove it from the pot immediately. Do not leave it on the “Warm” setting for hours, as this will continue to dry out the meat.
Let the ham rest for 15 minutes before carving to allow the juices to redistribute. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months. The remaining bone is a goldmine of flavor—save it to make a slow-cooked split pea soup or ham and bean stew.
Why the Slow Cooker Wins for Ham
Using a crock pot is often superior to the oven for ham for several reasons. First, it frees up oven space for side dishes like roasted vegetables or rolls. Second, the enclosed environment of the slow cooker acts like a steam chamber, which is much more forgiving than the dry heat of an oven. Finally, the low and slow approach ensures that the center of a massive 8-pound ham is heated through without the exterior becoming “jerky.”
By following these timing guidelines and monitoring the internal temperature, you can produce a ham that is consistently juicy, flavorful, and perfectly cooked every single time.
FAQs Related to Cooking Ham in a Crock Pot
Can I cook a frozen ham in a crock pot?
It is not recommended to put a completely frozen ham directly into a slow cooker. Because the crock pot heats up slowly, the ham may 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 the ham completely in the refrigerator for 24 to 48 hours before cooking.
How much liquid do I really need to add?
You only need a small amount of liquid, usually between 1/2 cup and 1 cup. The ham itself will release juices as it heats up. If you add too much liquid, you end up “boiling” the ham rather than slow-roasting it, which can dilute the flavor of the meat.
My ham is hitting the lid of the crock pot, what should I do?
If the ham is too tall, you can trim a section off to make it fit, or you can create a “foil tent.” Take a large piece of aluminum foil, fold it to create a dome over the ham, and then place the lid on top of the foil. This helps trap the heat and steam effectively even if the lid isn’t perfectly seated on the rim.
Is it better to cook ham on Low or High?
Low is almost always better for ham. High heat can cause the protein fibers to contract too quickly, making the ham tough. Cooking on Low for a longer period ensures the ham remains tender and retains its moisture. Only use the High setting if you are short on time and the ham is relatively small.
How do I keep a spiral ham from getting dry?
To keep a spiral ham moist, cook it cut-side down in the slow cooker and ensure there is some liquid (like pineapple juice or broth) at the bottom. Wrap the ham in foil inside the crock pot to lock in moisture, and be sure to start checking the temperature at 3 hours, as spiral hams heat through much faster than solid hams.