Whether you are preparing a centerpiece for a festive Easter brunch, a cozy Christmas dinner, or a simple Sunday family gathering, ham remains the undisputed king of the table. However, the biggest challenge with a pre-cooked ham—which is how most are sold—is reheating it without turning the outer edges into leather and the inside into a dry, salty desert. The solution is surprisingly simple: your slow cooker.
Using a crock pot to warm up a ham is a game-changer. It frees up your oven for side dishes like roasted vegetables or rolls, and more importantly, it creates a self-basting environment that keeps the meat incredibly moist. This guide will walk you through every nuance of the process, from selecting the right cut to achieving that perfect sticky glaze.
Why the Crock Pot is the Best Tool for Reheating Ham
Most hams you buy at the grocery store are already fully cooked and often smoked. Your goal isn’t actually to “cook” the meat, but to bring it up to a palatable serving temperature. When you put a ham in a traditional oven, the dry heat evaporates the natural juices. In contrast, a slow cooker traps steam.
By adding a small amount of liquid to the bottom of the pot, you create a humid chamber. As the ham warms, the moisture circulates, ensuring that every slice—from the bone to the crust—remains tender. It is essentially a hands-off poaching method that guarantees success even for novice cooks.
Choosing the Right Ham for Your Slow Cooker
Before you start, you need to ensure your ham will actually fit. Crock pots come in various sizes, usually ranging from 4 to 8 quarts.
Bone-In vs. Boneless
A boneless ham is the easiest to fit into a slow cooker because it is often shaped into a uniform oval. However, many food enthusiasts swear by the bone-in variety. The bone conducts heat more evenly and adds a deeper flavor to the meat. If you choose a bone-in ham, look for a “shank portion” or “butt portion” that weighs between 6 and 8 pounds.
Spiral Sliced vs. Whole
Spiral-sliced hams are convenient because they are already cut down to the bone. However, they are more prone to drying out because there is more surface area exposed to the air. If you use a spiral-sliced ham in the crock pot, you must be extra diligent about your liquid levels and cooking time. A whole (unsliced) ham is more forgiving but will take slightly longer to reach the desired internal temperature.
Preparing Your Ham for the Slow Cooker
Success starts with the setup. If your ham is too large for the lid to close tightly, do not panic. You can create a “foil tent.” Simply wrap a large piece of heavy-duty aluminum foil over the top of the slow cooker and crimp it tightly around the edges of the stoneware. This keeps the steam inside, which is the most critical part of the process.
The Importance of Liquid
Never put a ham into a dry crock pot. You need at least 1/2 cup to 1 cup of liquid to create steam. While water works in a pinch, this is an opportunity to add flavor. Consider using:
- Apple juice or apple cider for a classic sweetness.
- Pineapple juice for a tropical, acidic tang.
- Ginger ale or lemon-lime soda for a caramelized finish.
- Chicken broth for a more savory, less sweet profile.
Positioning the Meat
Place the ham in the slow cooker with the flat side (the cut side) facing down. This allows the meat to sit in the liquid, absorbing moisture from the bottom up while the steam handles the rest. If you are using a bone-in ham that is awkwardly shaped, just do your best to get the thickest part of the meat toward the center of the pot.
Setting the Temperature and Timing
The golden rule of reheating ham is “low and slow.” While your crock pot has a high setting, using it can cause the sugars in the ham or glaze to burn before the center is warm.
The Low Setting Method
For a standard 6 to 8-pound ham, set your crock pot to Low. You should plan for approximately 4 to 6 hours. The goal is to reach an internal temperature of 140 degrees Fahrenheit. This is the USDA-recommended temperature for reheating pre-cooked ham to ensure it is hot enough to be tasty but hasn’t begun to break down the proteins into a mushy texture.
The Warm Setting
If your ham reaches 140 degrees Fahrenheit before you are ready to serve, do not leave it on Low. Switch the crock pot to the Warm setting. This will maintain the temperature without continuing to cook the meat.
Crafting the Perfect Slow Cooker Glaze
A ham without a glaze is a missed opportunity for flavor. While many hams come with a foil packet of glaze, making your own is simple and significantly better.
Brown Sugar and Mustard Glaze
Combine 1 cup of brown sugar, 2 tablespoons of Dijon mustard, and 1 tablespoon of apple cider vinegar. Rub this over the ham during the last hour of cooking. The sugar will melt into the crevices, creating a sweet and savory crust.
Honey and Spice Glaze
Mix 1/2 cup of honey with a pinch of cloves, cinnamon, and a splash of orange juice. This provides a warm, aromatic finish that is perfect for winter holidays.
To get the best results with a glaze in a slow cooker, wait until there is about 30 to 60 minutes left in the warming process. Applying it too early can result in the glaze becoming too watery as the ham releases its natural juices. After applying the glaze, you can baste the ham every 20 minutes with the juices from the bottom of the pot.
Tips for the Perfect Serve
Once your ham is warmed through, resist the urge to slice it immediately. Remove the ham from the slow cooker and place it on a carving board. Tent it loosely with foil and let it rest for 15 to 20 minutes. This allows the juices to redistribute, ensuring that the meat stays moist even after it is sliced.
Don’t throw away the liquid left in the bottom of the crock pot! This “pot liquor” is packed with flavor. You can strain it and serve it on the side as a thin jus, or simmer it in a saucepan with a cornstarch slurry to create a thick, flavorful gravy to pour over the ham and mashed potatoes.
Common Mistakes to Avoid
- Overfilling the Pot: If you have to force the ham in, you risk cracking the ceramic insert or preventing the heat from circulating. If it’s too big, trim a few slices off the side to make it fit.
- Checking the Lid Constantly: Every time you lift the lid of a slow cooker, you release the heat and steam, adding about 15 to 20 minutes to the total cooking time. Only open it toward the end to check the temperature or apply glaze.
- Forgetting the Thermometer: Visual cues aren’t enough for ham. Use a meat thermometer to check the thickest part of the ham, making sure not to touch the bone, as the bone will give a higher temperature reading than the meat.
FAQs
What if my ham is frozen?
You should never put a completely frozen ham directly into a crock pot. Because slow cookers heat up gradually, a frozen ham will stay in the “danger zone” (between 40 degrees Fahrenheit and 140 degrees Fahrenheit) for too long, which can allow bacteria to grow. Always thaw your ham completely in the refrigerator for 24 to 48 hours before reheating.
How much ham should I buy per person?
A good rule of thumb is to allow 1/2 pound of ham per person for a boneless ham and about 3/4 pound per person for a bone-in ham. If you want plenty of leftovers for sandwiches or split pea soup, increase those amounts slightly.
Can I add vegetables to the crock pot with the ham?
While you can add vegetables like carrots or potatoes, keep in mind that the ham is quite salty. The vegetables will absorb a significant amount of that salt. Additionally, the ham only needs to reach 140 degrees Fahrenheit, which might not be enough time to fully soften hard root vegetables. It is usually better to cook sides separately.
My ham is still cold in the middle but the outside is hot. What do I do?
If the outside is reaching 140 degrees Fahrenheit but the center is still chilly, your ham might be too large or the temperature was too high. Ensure you have enough liquid in the bottom to create steam, which penetrates the meat better than dry air. You can also carefully slice into the ham to allow the heat to reach the center more quickly.
How do I store and reheat leftovers?
Leftover ham should be refrigerated within two hours of serving. It will stay fresh in an airtight container for 3 to 5 days. To reheat individual slices, place them in a skillet with a tablespoon of water or broth over medium heat, covering the pan to keep the moisture in. You can also use the microwave, but be careful as this tends to toughen the meat.