Slow cooking a ham is one of the best kept secrets for hosting a stress-free holiday dinner or a cozy Sunday brunch. While many people default to the oven, using a slow cooker—often referred to by the brand name Crock Pot—guarantees a level of moisture and tenderness that dry oven heat simply can’t match. When you learn how to slow cook a ham in Crock Pot, you free up valuable oven space for sides like roasted vegetables and dinner rolls, while ensuring your main course remains succulent and infused with flavor.
Why the Slow Cooker is Better for Ham
Traditional oven roasting carries a significant risk: drying out the meat. Most hams purchased at the grocery store are “city hams,” which means they are already “fully cooked and hickory-smoked.” In an oven, the goal is merely to reheat the meat, but the high-intensity heat often evaporates the natural juices before the center is warm.
The slow cooker operates on a different principle. By trapping steam and cooking at a low, consistent temperature, it creates a self-basting environment. The sugars in your glaze melt slowly, seeping into the crevices of the meat rather than burning on the surface.
Choosing the Right Ham for Your Slow Cooker
Before you start cooking, you need to select the right cut of meat. Not every ham is built for every Crock Pot.
Bone-In vs. Boneless
A bone-in ham is widely considered superior for flavor. The bone conducts heat to the interior of the meat and adds a rich, savory depth to the surrounding flesh. However, bone-in hams are often oddly shaped. If you choose a bone-in ham, make sure it fits comfortably in your slow cooker so the lid can seal properly. A boneless ham is much easier to slice and fits into almost any oval-shaped slow cooker, making it a practical choice for smaller gatherings.
Spiral Cut vs. Whole
Spiral-cut hams are pre-sliced all the way to the bone. This is incredibly convenient for serving, but it also means there is more surface area for moisture to escape. If you use a spiral-cut ham in a Crock Pot, you must be diligent about using a liquid base to prevent the slices from curling and drying out. A whole, unsliced ham (often called a “cushion” or “shank” ham) retains moisture the best but requires a steady hand for carving later.
Essential Ingredients for a Flavorful Glaze
A ham is only as good as its glaze. Since the meat is already salty, you want a glaze that provides a sweet and acidic balance.
The Sweet Component
Most recipes call for brown sugar, honey, or maple syrup. These sugars caramelize beautifully over the course of several hours. For a fruitier profile, many cooks swear by pineapple juice, orange marmalade, or even apricot preserves.
The Acid and Spice
To cut through the richness of the pork fat, add an acidic element like apple cider vinegar or Dijon mustard. Warm spices are also traditional; think ground cloves, cinnamon, or even a splash of bourbon for a sophisticated, smoky depth.
Step-by-Step Instructions for Slow Cooking Success
Follow these steps to ensure your ham comes out perfectly every time.
Preparing the Ham
Remove the ham from its packaging and discard the plastic disk that often covers the bone end. If your ham came with a pre-packaged glaze packet, you can use it, but homemade glazes are usually much more vibrant. If the ham is too large for the lid to close, you can create a “foil tent” over the top of the slow cooker to trap the heat, though a sealed lid is always preferred for moisture retention.
Setting the Temperature
Place the ham in the slow cooker, flat side down. Rub your sugar and spice mixture all over the surface, ensuring it gets between the slices if you are using a spiral cut. Pour about half a cup of liquid—such as apple juice, ginger ale, or water—into the bottom.
Set your Crock Pot to Low. Slow cooking ham on High is generally discouraged because it can toughen the proteins. You are looking for a gentle reheat. A typical 7 to 10 pound ham will take approximately 4 to 6 hours on Low. Use a meat thermometer to ensure the internal temperature reaches 140°F, which is the standard for safely reheating fully cooked ham.
The Finishing Touch
If you prefer a crispy, caramelized crust, remove the ham from the slow cooker about 15 minutes before serving. Place it on a baking sheet, brush on some of the remaining juices from the pot, and broil it in your oven for 3 to 5 minutes until the sugar bubbles and browns.
Tips for the Best Results
- Keep the lid closed. Every time you lift the lid to “check” on the ham, you release a significant amount of heat and steam, which can add 15 to 20 minutes to your total cooking time.
- If you find that your ham is cooking faster than expected, you can turn the Crock Pot to the “Warm” setting. This will keep the meat at a food-safe temperature without continuing to cook it to the point of falling apart—unless, of course, you prefer a “pulled” ham texture.
Serving and Leftovers
Once the ham reaches 140°F, let it rest for at least 15 to 20 minutes before carving. This allows the juices to redistribute through the meat.
The leftovers from a slow-cooked ham are arguably better than the main meal. Because the meat remains so moist, it is perfect for sandwiches, diced into omelets, or tossed into a split pea soup. Don’t forget to save the ham bone! You can freeze it and use it later as a base for stocks, beans, or stews.
FAQs
What size slow cooker do I need for a 8 pound ham?
For a ham weighing between 7 and 9 pounds, you will generally need a 6-quart or 7-quart oval slow cooker. Round slow cookers often struggle to accommodate the length of a bone-in ham. If the bone sticks out, you can cover the top tightly with heavy-duty aluminum foil to create a seal, but a larger oval unit is the most efficient tool for the job.
Do I need to add water to the bottom of the Crock Pot?
While the ham will release some of its own juices, adding a small amount of liquid (about 1/2 cup) is highly recommended. Using water is fine, but using apple juice, pineapple juice, or even a lemon-lime soda adds an extra layer of flavor and ensures the bottom of the ham doesn’t scorch during the long cooking process.
How long does it take to cook a pre-cooked ham in the slow cooker?
Since the ham is already cooked, you are simply heating it through. On the Low setting, it usually takes about 15 to 20 minutes per pound. For a standard 8-pound ham, this equates to roughly 4 to 5 hours. Always use a meat thermometer to check that the thickest part of the meat has reached 140°F.
Can I cook a frozen ham in a slow cooker?
It is not recommended to cook a frozen ham directly in a slow cooker. Because the slow cooker heats up gradually, a large piece of frozen meat may spend too much time in the “danger zone” (between 40°F and 140°F), where bacteria can multiply rapidly. Always thaw your ham completely in the refrigerator for 24 to 48 hours before placing it in the Crock Pot.
Why did my ham turn out tough or dry?
Toughness usually results from cooking the ham on the High setting or leaving it in the pot for too long after it has reached the target temperature. Even in the moist environment of a slow cooker, overcooking will eventually break down the fibers too much or draw out the internal moisture. Stick to the Low setting and start checking the internal temperature around the 3.5-hour mark.