Hosting a holiday dinner or a Sunday family gathering often comes with a fair share of kitchen stress. Between timing the side dishes and ensuring the centerpiece is juicy, the oven becomes a crowded, high-stakes environment. This is exactly why learning how to cook ham slow cooker style is a total game-changer. By shifting your main protein to the crockpot, you free up valuable oven space for roasted vegetables and rolls, while ensuring the ham stays incredibly moist.
The slow cooker acts as a sealed environment that prevents the meat from drying out, which is the most common pitfall when reheating a pre-cooked ham. Whether you are a seasoned home chef or a beginner looking for a foolproof method, this guide will walk you through every nuance of the process.
Why the Slow Cooker is Better Than the Oven
When you bake a ham in the oven, you are constantly fighting against evaporation. The dry heat of an oven can quickly turn a premium cut of meat into something reminiscent of leather. In contrast, the slow cooker traps steam and renders the fat slowly, allowing the glaze to penetrate deep into the meat.
Furthermore, it is a “set it and forget it” method. You won’t need to baste every twenty minutes or worry about the top of the ham burning while the center remains cold. It provides a consistent, low-intensity heat that is perfect for large cuts of bone-in or spiral-sliced ham.
Choosing the Right Ham for Your Slow Cooker
Before you start, you need to ensure your ham will actually fit. Most standard slow cookers are 6 to 7 quarts, which can comfortably hold a 7 to 10-pound ham.
Bone-In vs. Boneless
Bone-in hams generally offer better flavor and a more traditional appearance. The bone also helps conduct heat to the center of the meat. However, if you are working with a smaller slow cooker, a boneless ham is much easier to trim and fit into the pot.
Spiral-Sliced vs. Whole
Spiral-sliced hams are convenient because they are already cut, making serving a breeze. The downside is that they are more prone to drying out. If you choose a spiral-sliced ham, the slow cooker is actually the best tool for the job because the moist environment protects those thin slices.
Preparing Your Ham for the Pot
If you find that your ham is just a bit too tall for the lid to close, don’t panic. You can trim a slice off the bottom to level it out, or you can use the “aluminum foil tent” trick. Simply cover the top of the slow cooker with a large piece of heavy-duty foil, crimping it tightly around the edges of the crock, and then place the lid on top of the foil to create a seal.
Before placing the ham in the slow cooker, you should always check if it has a plastic “button” on the bone or a plastic cover on the cut side. Remove all packaging. If you are using a non-sliced ham, you might want to score the fat in a diamond pattern. This allows the glaze to soak in rather than just sliding off the surface.
The Secret is in the Glaze
While the ham itself is flavorful, the glaze is what makes it spectacular. A good glaze needs a balance of sugar, acid, and spice.
Classic Brown Sugar Glaze
Mix one cup of dark brown sugar with half a cup of honey or maple syrup. Add two tablespoons of Dijon mustard for a bit of zing and a teaspoon of ground cloves or cinnamon for warmth. This creates a thick, tacky syrup that caramelizes beautifully.
Pineapple and Bourbon Variation
For a more tropical or sophisticated flavor, use pineapple juice as your liquid base. Combine brown sugar, pineapple juice, and a splash of bourbon. You can even pin pineapple rings to the outside of the ham using toothpicks for a retro, decorative look.
Step-by-Step Cooking Process
- Start by pouring a small amount of liquid into the bottom of the slow cooker. This could be water, apple juice, or even lemon-lime soda. You only need about half a cup to create the initial steam.
- Place the ham in the pot, usually flat-side down. Rub about half of your glaze over the top and sides, making sure to get it into the scores or between the slices if it is pre-cut.
- Cover the slow cooker and set it to low. You almost always want to use the low setting for ham. High heat can toughen the proteins and cause the sugar in the glaze to scorch before the center of the ham is warm.
Timing and Temperature
Since most hams sold in grocery stores are “fully cooked,” your goal is not to “cook” the meat in the traditional sense, but to reheat it to a safe and palatable temperature.
For a 7 to 10-pound ham, you should expect it to take 4 to 6 hours on the low setting. The internal temperature should reach 140 degrees Fahrenheit. If you are starting with a “fresh” ham (which is rare but possible), it must be cooked until it reaches an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest.
About 30 to 45 minutes before the ham is finished, pour the remaining glaze over the top. This ensures a fresh, vibrant flavor and a glossy finish when you move it to the serving platter.
Tips for the Perfect Finish
If you crave that crackly, caramelized crust that you usually only get from a honey-baked ham store, you can finish the ham in the oven. Once the slow cooker has brought the ham to temperature, carefully transfer it to a baking sheet. Brush on more glaze and place it under the broiler for 3 to 5 minutes. Watch it closely, as the high sugar content in the glaze can go from caramelized to burnt in seconds.
Dealing with Leftovers
One of the best parts of cooking a large ham is the leftovers. Once the ham has cooled, carve the remaining meat off the bone. Store the meat in airtight containers or freezer bags.
Don’t throw away the ham bone! The slow cooker is also the perfect tool for making ham and bean soup or split pea soup. Simply put the bone back into the slow cooker with dried beans, water, onions, and carrots, and let it simmer for 8 hours. The marrow and remaining bits of meat will create a rich, smoky broth that is incomparable to anything from a can.
Common Mistakes to Avoid
-
The most frequent mistake is adding too much liquid. The ham will release its own juices as it warms, so if you fill the pot halfway with water, you will end up “boiling” the ham, which washes away the flavor. Stick to half a cup or less.
-
Another mistake is opening the lid frequently. Every time you lift the lid, you release the heat and steam that the slow cooker has worked hard to build up. This can add 15 to 20 minutes to your total cook time for every “peek.” Trust the process and only open it toward the end to apply the final layer of glaze.
Serving Suggestions
Once the ham is done, let it rest for at least 15 to 20 minutes before carving. This allows the juices to redistribute, ensuring every slice is moist. Serve your slow cooker ham with classic sides like mashed potatoes, green bean casserole, or a bright, acidic slaw to cut through the richness of the pork.
Frequently Asked Questions
-
Can I cook a frozen ham in the slow cooker?
It is not recommended to cook a frozen ham in a slow cooker. Because the slow cooker heats up slowly, a large frozen ham will spend too much time in the “danger zone” (between 40 degrees Fahrenheit and 140 degrees Fahrenheit), where bacteria can multiply rapidly. Always thaw your ham completely in the refrigerator for 24 to 48 hours before putting it in the crockpot.
-
How much ham should I buy per person?
For a bone-in ham, a good rule of thumb is to calculate about 3/4 pound per person. For a boneless ham, 1/2 pound per person is usually sufficient. This allows for a generous serving at dinner and a bit left over for sandwiches the next day.
-
Do I need to add water to the slow cooker?
You don’t strictly “need” water because the ham will release moisture, but adding half a cup of liquid (juice, cider, or broth) helps create steam immediately, which protects the meat from drying out during the first hour of heating. It also prevents the glaze that drips down from burning on the bottom of the pot.
-
How do I keep the ham from getting salty?
Ham is naturally a salty meat due to the curing process. To balance the saltiness, ensure your glaze has plenty of sweetness (brown sugar or honey) and a bit of acidity (vinegar or citrus juice). If you find a particular brand of ham too salty, you can rinse it under cold water and pat it dry before placing it in the slow cooker.
-
Is it better to cook ham on low or high?
Low is almost always better. The low setting allows the heat to penetrate to the bone without overcooking the outer layers. Cooking on high can lead to the edges of the ham becoming dry and stringy while the center is still cold. Slow and steady is the secret to the best texture.