Cooking a holiday centerpiece or a Sunday family dinner doesn’t have to involve hovering over a hot oven for hours. If you are looking for the most efficient, hands-off method to achieve a succulent, flavor-packed result, learning how to cook a precooked ham in the crock pot is a game-changer. Most hams purchased at the grocery store are already fully cooked, meaning your goal in the kitchen is not to “cook” the meat from raw, but rather to gently reheat it to a safe internal temperature without losing that precious moisture.
The slow cooker is uniquely suited for this task. Unlike the dry heat of an oven, which can quickly turn a lean ham into something resembling cardboard, the crock pot creates a sealed, humid environment. This gentle steam bath ensures every slice stays juicy, while also allowing you to infuse the meat with sweet and savory glazes that caramelize to perfection. Whether you are preparing a massive bone-in ham for Easter or a smaller boneless cut for a weeknight meal, this guide will walk you through every nuance of the process.
Why the Slow Cooker is Superior for Precooked Ham
The biggest challenge with precooked ham is the risk of overexposure to heat. Because the meat has already been cured, smoked, and cooked, the muscle fibers are prone to tightening and squeezing out moisture if the temperature rises too quickly. When you use a slow cooker, you are utilizing a “low and slow” philosophy that gradually brings the center of the ham to the desired temperature while the steam trapped under the lid keeps the exterior tender.
Additionally, the crock pot frees up valuable oven space for side dishes like roasted vegetables, casseroles, or fresh rolls. It is a set-it-and-forget-it solution that requires minimal prep time—usually less than 10 minutes—letting the appliance do the heavy lifting while you focus on your guests or other tasks.
Choosing the Right Ham for Your Crock Pot
Before you begin, you must ensure your ham will actually fit. Most standard oval slow cookers (6-quart to 8-quart) can accommodate a ham between 7 and 10 pounds, but the shape of the meat matters just as much as the weight.
Bone-In vs. Boneless
Bone-in hams are generally considered the gold standard for flavor. The bone acts as a conductor of heat, helping the meat warm more evenly from the inside out, and it imparts a richer flavor to the surrounding meat. Boneless hams are easier to slice and fit more easily into smaller slow cookers, but they can sometimes dry out faster if not monitored closely.
Spiral-Cut vs. Whole
Spiral-cut hams are incredibly convenient because they are pre-sliced all the way to the bone. However, because the meat is already “open,” it is more susceptible to drying out. If you choose a spiral-cut variety, you must be diligent about using enough liquid and keeping the lid sealed tight. A whole, uncut ham takes slightly longer to heat through but often results in the juiciest slices.
The “Butt” vs. The “Shank”
If you have a choice at the butcher counter, the “butt” end of the ham (the upper part of the leg) is leaner and rounder, making it easier to fit under a crock pot lid. The “shank” end (the lower part) has a more traditional tapered shape and contains one straight bone, making it easier to carve.
Essential Ingredients for a Moist Result
To prevent your ham from steaming in its own saltiness alone, you need to introduce a cooking liquid and a flavor profile. You don’t need much—about 1 cup of liquid is sufficient for a large ham.
The Liquid Base
- Fruit Juices: Pineapple juice is a classic choice, as its acidity helps tenderize the meat while its sugar contributes to the glaze. Apple juice or apple cider offers a milder, autumnal sweetness.
- Soda: Many traditional Southern recipes call for a can of Coca-Cola or Dr. Pepper. The carbonation and high sugar content create a unique, dark, and sticky glaze.
- Broth or Water: If you prefer a less sweet ham, chicken broth or even plain water will provide the necessary steam without altering the flavor profile significantly.
The Sweet and Savory Glaze
Most precooked hams come with a glaze packet, but making your own is significantly better. A standard ratio includes:
- 1 cup of brown sugar (dark brown sugar adds a deeper molasses flavor).
- 1/4 cup of honey or maple syrup for stickiness.
- 2 tablespoons of Dijon mustard or spicy brown mustard to balance the sweetness.
- A pinch of ground cloves, cinnamon, or even minced garlic for aromatic depth.
Step-by-Step Instructions for Slow Cooking Ham
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Prepare the Ham
Remove the ham from its packaging and discard any plastic discs covering the bone end. If you are using a whole (non-spiral) ham, use a sharp knife to score the surface in a diamond pattern, about 1/4 inch deep. This allows the glaze to penetrate the meat rather than just sliding off the surface.
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Position the Meat
Place the ham in the crock pot. For the best results, place the flat, cut side down. This stabilizes the meat and ensures the largest surface area is in contact with the heat at the bottom. If the ham is too tall and the lid won’t close, you can trim a slice off the bottom and “puzzle” it into the side, or create a tent out of heavy-duty aluminum foil to seal the top of the slow cooker tightly.
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Add Flavor and Liquid
Pour your chosen liquid (juice, soda, or broth) into the bottom of the pot. Avoid pouring it directly over the ham, as this can wash away any seasonings you’ve applied. If you are using a dry rub or a thick paste glaze, apply it to the surface of the ham now.
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Set the Temperature and Time
Always use the LOW setting when reheating a precooked ham. While the HIGH setting is tempting for those in a rush, it can cause the edges of the ham to become tough and “jerky-like” before the center is warm.
- For a 7-10 lb ham: Cook on LOW for 4 to 6 hours.
- For a 3-5 lb ham: Cook on LOW for 2 to 3 hours. A general rule of thumb is approximately 20 to 30 minutes per pound.
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Glaze and Finish
If you want a thick, tacky glaze, wait until the last 30 to 45 minutes of cooking. Brush the ham generously with your prepared glaze. If you want a truly caramelized, “burnt sugar” crust, you can carefully remove the ham from the crock pot at the very end, place it on a baking sheet, and broil it in your oven for 3 to 5 minutes until the glaze bubbles and darkens.
Temperature and Food Safety
Even though the ham is precooked, food safety remains a priority. According to USDA guidelines, a precooked ham should be reheated to an internal temperature of 145°F to ensure any bacteria introduced during handling are destroyed.
Use a meat thermometer to check the thickest part of the meat, making sure the probe does not touch the bone, as the bone conducts heat differently and can give a false high reading. Once the ham reaches 140°F, you can remove it from the heat; the internal temperature will typically rise to 145°F as it rests.
Resting and Serving
The most overlooked step in how to cook a precooked ham in the crock pot is the resting period. Once the ham is finished, transfer it to a carving board and tent it loosely with foil. Let it rest for at least 15 to 20 minutes. This allows the juices to redistribute through the muscle fibers. If you carve it immediately, the moisture will run out onto the board, leaving you with dry meat.
When you are ready to serve, carve against the grain for maximum tenderness. If you have leftovers, they can be stored in the refrigerator for 3 to 4 days or frozen for up to 2 months. The ham bone should never be thrown away—it is the perfect base for split pea soup, navy bean soup, or a pot of slow-cooked collard greens.
FAQs Related to Cooking Precooked Ham in a Crock Pot
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Can I cook a frozen ham in the slow cooker?
It is not recommended to put a completely frozen ham directly into a slow cooker. Because a crock pot heats slowly, a large frozen ham will spend too much time in the “danger zone” (between 40°F and 140°F) where bacteria multiply rapidly. Always thaw your ham completely in the refrigerator for 24 to 48 hours before cooking.
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What should I do if my ham is too big for the crock pot lid?
If your ham sticks out of the top, do not try to force the lid. Instead, take a large piece of heavy-duty aluminum foil and wrap it over the top of the slow cooker, crimping the edges tightly around the rim of the ceramic pot to create a seal. This will trap the steam and heat just as effectively as the glass lid.
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Should I add water to the bottom of the crock pot?
You should always add some form of liquid to prevent the bottom of the ham from scorching and to create the steam necessary for moist meat. While water works, using apple juice, pineapple juice, or even a splash of white wine adds much more flavor to the final dish.
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How do I prevent a spiral-cut ham from drying out?
To keep a spiral ham moist, avoid overcooking it. Since the slices allow heat to penetrate quickly, it often needs less time than a whole ham. You can also wrap the ham in foil inside the crock pot or baste it with its own juices every hour to keep the slices from separating and drying.
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Can I cook the ham on the high setting if I’m in a hurry?
While it is possible to use the HIGH setting for 2 to 3 hours, it is not recommended for the best quality. The HIGH setting can cause the sugars in the glaze to burn and the outer layers of the ham to become dry and stringy. LOW is always the preferred setting for a tender, juicy ham.