Hosting a holiday dinner or a large family gathering often feels like a high-stakes game of Tetris. You have a turkey or a roast in the oven, side dishes fighting for rack space, and rolls that need to be warmed up at the very last minute. One of the best ways to reclaim your kitchen and reduce stress is to rethink how you prepare your centerpiece. Learning how to cook a spiral ham in the crockpot is a game-changer for home cooks who want succulent, flavorful meat without sacrificing precious oven real estate.
The slow cooker is uniquely suited for spiral-cut hams. Because these hams are typically sold pre-cooked and pre-sliced, the biggest challenge is heating them through without drying them out. The sealed environment of a crockpot traps moisture and allows the ham to bathe in its own juices and whatever glaze you choose, resulting in a tender texture that an oven struggle to match. This guide will walk you through every step of the process, from selecting the right ham to achieving that perfect sticky-sweet glaze.
Why the Slow Cooker is Better Than the Oven
When you bake a ham in the oven, you are essentially fighting against evaporation. The dry heat of an oven can quickly turn a premium cut of meat into something tough and fibrous. Even when wrapped in foil, the edges of the spiral slices often crisp up and dry out before the center reaches a safe serving temperature.
The slow cooker operates on a different principle. By cooking at a low temperature over several hours, the collagen in the meat begins to soften slightly, and the moisture remains trapped inside the vessel. This creates a self-basting environment. Furthermore, using a crockpot allows you to “set it and forget it,” giving you more time to focus on your guests or other complicated recipes.
Choosing the Right Ham for Your Crockpot
Before you start cooking, you need to ensure your ham will actually fit. Most standard oval-shaped slow cookers (6 to 7 quarts) can accommodate a 7 to 10-pound bone-in spiral ham.
Bone-In vs. Boneless
For the best flavor and moisture retention, bone-in is the way to go. The bone acts as a conductor of heat from the inside out and adds a deeper savory note to the meat. Plus, you get the added bonus of a ham bone to use for soups or beans later in the week.
Size Matters
Measure your slow cooker before heading to the grocery store. If you buy a ham that is too tall, the lid won’t close properly. If you find yourself with a ham that is slightly too large, don’t panic. You can wrap the top of the slow cooker tightly with heavy-duty aluminum foil to create a “dome” seal, then place the lid on top of the foil to weigh it down.
Essential Ingredients for a Flavorful Glaze
While most spiral hams come with a flavor packet, making your own glaze is a simple way to elevate the dish. The goal is to balance saltiness with sweetness and acidity.
The Sweet Base
Brown sugar is the classic choice because it creates a rich, molasses-like syrup. However, you can also use honey, maple syrup, or even apricot preserves for a fruitier profile.
The Liquid Component
You need a bit of liquid in the bottom of the pot to create steam and prevent scorching. Pineapple juice is a traditional favorite because its enzymes help tenderize the meat. Orange juice, apple cider, or even a splash of ginger ale or Dr. Pepper can add unique depth to the flavor profile.
The Aromatics and Spices
Don’t be afraid to experiment with spices. Ground cloves, cinnamon, and nutmeg provide that classic holiday scent. For a bit of heat, a teaspoon of Dijon mustard or a pinch of cayenne pepper can cut through the sweetness of the sugar.
Step-by-Step Instructions for Cooking
Once you have your ingredients ready, the assembly process is incredibly fast.
Preparing the Ham
Remove the ham from its packaging and discard the plastic disc that often covers the bone. Rinse the ham if you prefer a less salty exterior, though this is optional. Place the ham in the slow cooker with the flat side (the cut side) facing down. This position helps the meat retain moisture and allows the slices to stay together.
Adding the Glaze
Rub your dry spices and sugar directly onto the ham, or whisk them together with your liquid and pour the mixture over the top. Try to pull the slices apart slightly so the glaze can seep down into the layers of the meat.
The Cooking Process
Set your crockpot to LOW. It is highly recommended to avoid the HIGH setting for spiral ham, as the goal is to gently warm the meat, not to cook it aggressively. A 7 to 10-pound ham typically takes 4 to 5 hours on LOW. The internal temperature should reach 140 degrees Fahrenheit to ensure it is heated through safely.
Tips for the Perfect Finish
If you love a caramelized, “burnt sugar” crust on your ham, you can take one extra step once the slow cooker is finished. Carefully remove the ham from the crockpot and place it on a baking sheet. Spoon some of the extra juices from the pot over the top and place it under the oven broiler for 3 to 5 minutes. Watch it closely, as the high sugar content in the glaze can go from caramelized to burnt very quickly.
Serving and Storage
When it’s time to serve, the ham will likely be so tender that the slices fall away from the bone with very little effort. Transfer it to a platter and let it rest for about 10 to 15 minutes before serving. This allows the juices to redistribute so the meat stays moist on the plate.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Slow-cooked ham makes excellent sandwiches, breakfast hashes, or additions to split pea soup. You can also freeze portions of the ham for up to two months.
Frequently Asked Questions
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Can I cook a frozen spiral ham in the crockpot?
It is not recommended to cook a fully frozen ham in a slow cooker. Because the crockpot heats up slowly, a frozen ham may sit in the “danger zone” temperature range (between 40 degrees Fahrenheit and 140 degrees Fahrenheit) for too long, which increases the risk of bacterial growth. Always thaw your ham completely in the refrigerator for 24 to 48 hours before cooking.
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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 a significant amount of moisture as it heats up. If you add too much liquid, you’ll end up boiling the meat rather than slow-roasting it, which can dilute the flavor of your glaze.
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What if my ham is too big for the lid to close?
This is a common issue with larger bone-in hams. Simply take a long piece of heavy-duty aluminum foil and wrap it over the top of the crockpot, crimping the edges tightly around the rim of the ceramic insert to create a seal. Place the lid on top of the foil to help hold the heat in. This “foil tent” method works perfectly and keeps the moisture inside.
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Is it possible to overcook ham in a slow cooker?
Yes. Even though the environment is moist, leaving a pre-cooked spiral ham in the crockpot for too long (8+ hours) can cause the meat to become mushy or fall apart into shreds. Since you are only reheating the meat, aim for the 4 to 5-hour mark on the LOW setting and check the internal temperature with a meat thermometer.
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Can I use a boneless ham instead of a bone-in spiral ham?
You can certainly use a boneless ham, but keep in mind that they tend to cook faster because they are often smaller and denser. Check a boneless ham after 2.5 to 3 hours on LOW. Also, boneless hams may lack some of the depth of flavor provided by the bone, so you might want to be a bit more generous with your spices and glaze ingredients.