Cooking a ham is often associated with massive holiday ovens, constant basting, and the fear of drying out a pricey centerpiece. However, the slow cooker has revolutionized this process, offering a set-it-and-forget-it method that yields some of the juiciest, most tender meat possible. Whether you are preparing a meal for Easter, Christmas, or a simple Sunday dinner, understanding the timing and technique of slow-cooking a ham is essential for success.
Understanding Your Ham Type
Before you can determine the exact timing, you must identify what kind of ham you have sitting in your refrigerator. Most hams sold in grocery stores are “city hams,” which means they are already cured and fully cooked.
Spiral-Cut vs. Whole Hams
Spiral-cut hams are incredibly convenient because they are pre-sliced all the way to the bone. However, they are also more prone to drying out in a slow cooker because the heat can penetrate the slices more easily. A whole, uncut ham (boneless or bone-in) acts more like a solid roast, retaining its internal moisture more effectively. If you are using a spiral-cut ham, you will generally aim for the shorter end of the cooking time spectrum to prevent the edges from becoming leathery.
Bone-In vs. Boneless
Bone-in hams generally have better flavor and the bone helps distribute heat from the inside out, though it can make fitting the ham into a standard slow cooker a bit of a puzzle. Boneless hams are easier to slice and fit perfectly into almost any oval slow cooker. The cooking times for both are relatively similar, but the bone-in variety often requires an extra 30 to 60 minutes of “low” heat to ensure the meat near the bone reaches the desired temperature.
How Long to Cook a Ham in a Slow Cooker
The golden rule for slow-cooking a ham is to cook it on low. While most slow cookers have a “high” setting, using it for ham can lead to a tough exterior before the center is warmed through.
General Timing Guidelines
For a standard 6 to 10-pound fully cooked ham, you should plan for the following:
- On Low Heat: 4 to 6 hours.
- On High Heat: 2 to 3 hours (not recommended for best texture).
If your ham is on the smaller side (3 to 5 pounds), it may be ready in as little as 3 hours on low. The goal is not to “cook” the meat in the traditional sense, as it is already cooked, but to reheat it to an internal temperature of 140°F.
The Foil Tent Method
If your ham is too large for the lid to close completely, do not panic. You can create a “tent” using heavy-duty aluminum foil. Ensure the foil is tucked tightly around the rim of the slow cooker to trap the steam and heat. When using a foil tent, you may need to add an additional 30 to 45 minutes to the total cooking time to account for the slight loss of insulation compared to the heavy glass lid.
Preparing the Ham for the Slow Cooker
Success starts with preparation. You shouldn’t just drop a cold ham into the crock and turn it on.
Trimming and Fitting
Check the size of your ham against your slow cooker. If it’s a bone-in ham and the bone is preventing a good fit, you can sometimes trim a small portion of the meat or fat to wedge it in. If it’s a boneless ham that is too tall, feel free to slice it in half and stack the pieces.
Adding Liquid
Even though hams release their own juices, adding a small amount of liquid at the bottom of the slow cooker creates a steam-bath environment that prevents the bottom of the ham from scorching. Good options include:
- Apple juice or cider
- Pineapple juice
- Water with a splash of apple cider vinegar
- Ginger ale or cola
You only need about 1/2 cup to 1 cup of liquid. Avoid submerging the ham, as you want to steam and roast it, not boil it.
The Importance of Glazing
A slow-cooked ham is delicious on its own, but a glaze adds that iconic sticky, sweet, and savory crust.
When to Apply Glaze
Do not apply a sugar-heavy glaze at the very beginning of the 6-hour cooking process. The sugar can burn or become unpleasantly bitter over several hours of heat. Instead, apply your glaze during the last 30 to 60 minutes of cooking. This allows the flavors to meld and the glaze to thicken without scorching.
Popular Glaze Ingredients
Most glazes follow a simple formula: a base of brown sugar or honey, an acid like mustard or vinegar, and aromatics like cloves, cinnamon, or garlic. A classic brown sugar and Dijon mustard glaze is a foolproof choice for slow cooking.
Monitoring Temperature for Safety and Quality
Using a meat thermometer is the only way to be 100% sure your ham is ready. Since the ham is already cooked, you are looking for it to reach 140°F.
Checking for Doneness
Insert the thermometer into the thickest part of the meat, making sure not to touch the bone. If you are cooking a spiral-sliced ham, try to find a section that hasn’t separated much to get an accurate reading. Once it hits 140°F, turn the slow cooker to the “warm” setting or remove the ham entirely. If you leave it on “low” once it has reached temperature, the meat will quickly begin to break down and lose its structure.
Resting the Meat
One of the most overlooked steps in cooking ham is the rest period. Once you remove the ham from the slow cooker, transfer it to a carving board and tent it loosely with foil. Let it rest for 15 to 20 minutes. This allows the juices to redistribute through the fibers of the meat. If you cut into it immediately, the moisture will run out onto the board, leaving you with dry slices.
Serving and Leftover Ideas
Once rested, carving a slow cooker ham is usually a breeze because the connective tissues have softened significantly.
Carving Tips
For a bone-in ham, cut around the bone first to release large chunks of meat, then slice those chunks against the grain. For a spiral ham, simply follow the pre-cut lines with a sharp knife to release the slices from the bone.
Using the Slow Cooker Liquid
Don’t throw away the liquid at the bottom of the pot! It is packed with ham flavor, salt, and spices. You can strain it and use it as a base for a pea soup, or simmer it in a saucepan to reduce it into a savory jus to pour over the meat.
Common Mistakes to Avoid
Even with the ease of a slow cooker, a few pitfalls can ruin your meal.
Overcrowding
If the ham is pressed too tightly against the sides of the slow cooker, those areas can overheat and become tough. Try to leave a small amount of space for air and steam to circulate.
Opening the Lid
Every time you lift the lid to peek at the ham, you release a significant amount of heat. In a slow cooker, it can take 15 to 20 minutes to recover that lost temperature. Trust the timer and only open the lid toward the end of the process to check the temperature or apply the glaze.
Using the Wrong Heat Setting
Cooking a ham on “high” is tempting if you are short on time, but it often results in a ham that is dry on the outside and barely warm on the inside. Always aim for “low” to give the fat and collagen time to melt properly.
FAQs
What if my ham is still frozen?
It is highly recommended to thaw your ham completely in the refrigerator before putting it in the slow cooker. Cooking a frozen ham can take significantly longer and may lead to the outer layers spending too much time in the “danger zone” temperature range where bacteria can grow before the center thaws.
How much ham should I buy per person?
For a bone-in ham, plan on about 3/4 pound per person. For a boneless ham, 1/2 pound per person is usually sufficient. If you want plenty of leftovers for sandwiches and soups, increase those amounts slightly.
Can I put the slow cooker crock in the oven to crisp the glaze?
Most slow cooker inserts are oven-safe up to certain temperatures (usually around 400°F), but you must check your specific manufacturer’s instructions. If it is oven-safe, you can move the crock to the oven for 5 to 10 minutes at 425°F at the very end to caramelize the glaze.
Is it necessary to add cloves to the ham?
Cloves are a traditional flavoring, but they are not strictly necessary. If you enjoy the flavor, you can stud the outside of the ham with whole cloves. However, remember to remove them before serving, as biting into a whole clove is quite intense and unpleasant for most people.
Why did my ham turn out salty?
Ham is naturally a very salty meat due to the curing process. If you find it too salty, you can soak the ham in cold water for an hour before cooking to leach out some of the surface salt. Additionally, avoid adding extra salt to your glaze or the liquid at the bottom of the pot.