Cooking a ham is often associated with grand holiday gatherings and hours spent hovering over a hot oven. However, the secret to a perfectly juicy, tender, and stress-free centerpiece lies right on your kitchen counter: the slow cooker. Using a crockpot to prepare your ham not only frees up valuable oven space for side dishes and desserts but also ensures the meat stays moist by trapping steam throughout the cooking process.
Whether you are preparing a festive Christmas dinner, an Easter feast, or simply a hearty Sunday meal for the family, mastering the art of the slow cooker ham will change your hosting game forever. This guide covers everything from choosing the right cut of meat to achieving that perfect caramelized glaze.
Why the Slow Cooker is Better for Ham
Traditional oven roasting can be tricky. Because most hams sold in grocery stores are precooked or smoked, the goal of “cooking” them is actually just reheating them to a safe and palatable temperature. In an oven, the dry heat can quickly zap the moisture out of the meat, leaving you with a tough, fibrous dinner.
The slow cooker creates a sealed, humid environment. As the ham warms, any added liquids or natural juices circulate as steam, basting the meat continuously. This method is particularly forgiving for spiral-cut hams, which are notorious for drying out because the pre-sliced layers expose more surface area to the air. In a slow cooker, those slices stay pressed together and bathed in moisture.
Choosing the Right Ham for Your Crockpot
Before you start, you need to ensure the ham you buy will actually fit in your appliance.
Size and Shape Considerations
A standard 6-quart to 7-quart slow cooker can typically accommodate a 7 to 8-pound ham. If you have a larger 8-quart or 10-quart model, you might be able to fit a 10-pound bone-in ham.
When shopping, look for “flat-cut” or “butt-end” hams rather than the long “shank” ends, as they are usually more compact and fit under the lid more easily. If you find that your ham is just a half-inch too tall for the lid to close, don’t panic. You can create a tight seal by covering the top with a layer of heavy-duty aluminum foil before placing the lid on top.
Bone-In vs. Boneless
Bone-in hams generally offer superior flavor and texture. The bone helps conduct heat through the center of the meat and provides a base for a delicious soup or stock later on. Boneless hams are easier to slice and take up less room, making them a practical choice for smaller slow cookers or casual weeknight meals. Both work beautifully with this method.
Preparing the Ham for the Pot
Preparation is minimal, which is part of the appeal. Start by removing all packaging. Be sure to check the end of the bone for a small plastic cap that manufacturers sometimes place there; you definitely don’t want that melting into your dinner.
If your ham is not pre-sliced, you can use a sharp knife to score the surface in a diamond pattern. Cut about a half-inch deep. This serves two purposes: it allows the glaze to penetrate deeper into the meat and creates a beautiful, professional-looking presentation once the ham is glazed and browned.
The Secret to a Flavorful Glaze
While the ham itself is salty and savory, a good glaze provides the necessary sweet and acidic balance. Most hams come with a foil packet of glaze, but making your own is simple and significantly elevates the dish.
Classic Brown Sugar and Maple Glaze
A crowd-favorite combination involves mixing one cup of brown sugar with a half-cup of maple syrup or honey. To cut through the sweetness, add two tablespoons of Dijon mustard and a splash of apple cider vinegar. For a warm, autumnal flavor profile, stir in a teaspoon of ground cloves or cinnamon.
Pineapple and Bourbon Variation
For a tropical twist, use pineapple juice as your base liquid in the bottom of the slow cooker. Top the ham with rings of canned pineapple and maraschino cherries (secured with toothpicks). In your glaze, mix brown sugar with a tablespoon of bourbon to add a smoky, complex depth that pairs perfectly with the saltiness of the pork.
Step-by-Step Cooking Instructions
- Place the ham in the slow cooker. If it is a half-ham, place it cut-side down. This prevents the face of the ham from drying out and allows the juices to collect in the thickest part of the meat.
- Pour your liquid of choice into the bottom. You only need about a half-cup to a cup of liquid. Excellent choices include apple juice, pineapple juice, orange juice, or even ginger ale. The sugar in these liquids will mingle with the ham’s natural drippings to create a basting liquid.
- Rub about half of your glaze over the top and sides of the ham. Save the remaining glaze for the final hour of cooking.
- Set your slow cooker to the Low setting. While it is tempting to use the High setting to speed things up, the Low setting is much better for maintaining the integrity of the meat. Cook for 4 to 6 hours, or until the internal temperature reaches 140 degrees Fahrenheit.
- About 30 to 45 minutes before you plan to serve, pour the remaining glaze over the ham. This ensures a fresh, sticky coating that hasn’t been watered down by the cooking vapors.
Achieving a Crispy Exterior
The only thing a slow cooker cannot do is create a crispy, caramelized crust. If you prefer that “burnt sugar” texture on the outside, there is an easy fix. Once the ham has reached its target temperature in the slow cooker, carefully transfer it to a baking sheet.
Spoon some of the concentrated juices from the pot over the meat and place it under the oven broiler for 3 to 5 minutes. Watch it closely, as the sugar in the glaze can go from caramelized to burnt in a matter of seconds. This final step gives you the best of both worlds: the succulent interior of a slow-cooked ham and the crunchy exterior of an oven-roasted one.
Serving and Storing Leftovers
Once the ham is finished, let it rest for at least 15 to 20 minutes before slicing. Resting allows the fibers to relax and reabsorb the juices, ensuring every slice is moist.
If you have leftovers, you are in luck. Ham is one of the most versatile proteins to have in the fridge. It keeps well for 3 to 4 days when stored in an airtight container. You can use it for:
- Classic ham and cheese sliders on Hawaiian rolls.
- Diced ham in a morning omelet or crustless quiche.
- Thick slices pan-seared and served with eggs.
- Added to a creamy carbonara or split pea soup.
Don’t forget the bone! If you used a bone-in ham, wrap the bone tightly and freeze it. It is the perfect flavor base for slow-cooked beans, collard greens, or potato leek soup.
Common Mistakes to Avoid
The most common mistake is overcooking. Even though the slow cooker is gentle, leaving a precooked ham in for 8 or 10 hours will eventually turn the texture “mushy.” Always start checking the temperature at the 4-hour mark.
Another mistake is adding too much liquid. You are not boiling the ham; you are steaming it. If you submerge the meat in liquid, you will wash away all the flavor and the salt, leaving the meat tasting bland. Stick to the suggested half-cup to one cup of juice or soda.
Finally, resist the urge to peek. Every time you lift the lid of the slow cooker, you release the accumulated steam and heat, which can add 15 to 20 minutes to the total cooking time. Trust the process and keep the lid shut until it is time for the final glazing.
Frequently Asked Questions
How long does it take to cook a ham in the slow cooker?
For a fully cooked, bone-in ham, you should plan for approximately 15 to 20 minutes per pound on the Low setting. Typically, a standard 7-pound ham will take between 4 and 5 hours to reach the ideal serving temperature of 140 degrees Fahrenheit.
Can I cook a frozen ham in the slow cooker?
It is highly recommended to thaw your ham completely in the refrigerator before putting it in the slow cooker. Placing a large, frozen mass of meat in a slow cooker can keep the meat in the “danger zone” (between 40 degrees Fahrenheit and 140 degrees Fahrenheit) for too long, which increases the risk of bacterial growth. Thawing ensures even and safe heating.
Do I need to add water to the bottom of the pot?
While you need moisture, plain water is a missed opportunity for flavor. Instead of water, use apple juice, pineapple juice, or even a hard cider. These liquids provide a sweet aromatic base that complements the saltiness of the pork. If you don’t have juice, a little bit of water or chicken broth will suffice to prevent the bottom from scorching.
What internal temperature should the ham reach?
Since most hams are sold pre-cooked, you are looking for an internal temperature of 140 degrees Fahrenheit. This is the temperature at which the meat is hot throughout but still juicy. If you are cooking a “fresh” ham (one that is raw and not cured or smoked), it must reach an internal temperature of 145 degrees Fahrenheit followed by a three-minute rest.
How do I keep the ham from getting too salty?
If you are sensitive to salt, you can rinse the ham under cold water before placing it in the slow cooker to remove excess surface brine. Additionally, using a very sweet glaze with ingredients like honey, brown sugar, or fruit preserves will help neutralize the perception of salt on the palate. Avoid adding any extra salt to the glaze or the cooking liquid.