Cooking a ham is often associated with high-stress holiday marathons, hovering over a hot oven, and praying the meat doesn’t emerge as dry as a desert. However, there is a secret weapon in your kitchen that changes the game entirely: the slow cooker. Learning how to cook ham in a crock pot is the ultimate “set it and forget it” hack that results in tender, succulent meat infused with flavor. Whether you are prepping for Christmas, Easter, or just a cozy Sunday dinner, this method is virtually foolproof.
Why the Slow Cooker is Better Than the Oven
Traditional oven roasting can be tricky for ham. Because most hams you buy at the grocery store are already precooked (smoked or cured), your job is actually to reheat it without losing moisture. An oven’s dry heat tends to evaporate the natural juices, leading to a tough exterior.
The crock pot, by contrast, creates a sealed, humid environment. As the ham heats slowly, the moisture stays trapped inside the pot, essentially braising the meat in its own juices and whatever glaze you’ve applied. Furthermore, using a crock pot frees up your oven for side dishes like roasted vegetables, casseroles, or fresh rolls.
Choosing the Right Ham for Your Crock Pot
Before you start, you need to make sure you have the right cut of meat. Not all hams are created equal, and size matters when you’re working with the limited dimensions of a slow cooker.
Bone-In vs. Boneless
A bone-in ham is generally superior for flavor. The bone helps distribute heat evenly and adds a richness to the meat that boneless varieties lack. Plus, you can save the bone afterward to make incredible split pea soup or ham and bean stew. However, bone-in hams are bulky. If you have a standard 6-quart crock pot, a 7 to 8-pound bone-in ham is usually the limit.
Boneless hams are much easier to fit and easier to slice. If you are feeding a smaller crowd or have a smaller slow cooker, a boneless ham is a practical choice. It still tastes delicious when slow-cooked, though it may cook slightly faster than its bone-in counterpart.
Spiral Sliced vs. Whole
Spiral-sliced hams are convenient because they are already cut into thin, uniform slices. The downside is that they are more prone to drying out because there is more surface area exposed to heat. If you use a spiral-sliced ham, you must be diligent about keeping the moisture levels high and not overcooking it. A whole, unsliced ham (or a “butt” or “shank” portion) stays juicy more easily but requires more effort to carve at the end.
Preparing Your Ham for the Pot
The first step is a simple “fit test.” Place the ham in your crock pot (while it’s still wrapped, if you like) to see if the lid will close. If the ham is too tall and the lid won’t seat properly, don’t panic. You can tightly wrap the top of the crock pot in a double layer of heavy-duty aluminum foil to create a makeshift seal, then place the lid on top of the foil.
Once you know it fits, remove the ham from its packaging. If there is a plastic “button” on the bone, make sure to remove and discard it.
The Magic of the Glaze
While ham is salty and savory on its own, it needs a sweet or acidic counterpoint to truly shine. Most hams come with a flavor packet, but making your own glaze is significantly better.
Popular Glaze Ingredients
- Brown Sugar: This is the gold standard. It melts into a sticky, caramelized syrup.
- Maple Syrup or Honey: Adds a different profile of sweetness and a beautiful sheen.
- Pineapple Juice: The acidity helps tenderize the meat while providing a classic tropical flavor.
- Dijon Mustard: Adds a sharp, tangy kick that balances the sugar.
- Spices: Ground cloves, cinnamon, or even a pinch of cayenne can add depth.
To apply, simply rub your dry ingredients (like brown sugar and spices) directly onto the ham, then pour your liquid ingredients (juice or syrup) over the top. The liquid will settle at the bottom, creating a basting broth that prevents the ham from scorching.
The Cooking Process
Cooking ham in a crock pot is a low-and-slow journey. You should almost always use the “Low” setting. High heat can cause the sugars in the glaze to burn before the center of the ham is thoroughly warmed.
Cooking Times
For a precooked ham, you are aiming for an internal temperature of 140°F. Generally, this takes:
- Low Setting: 4 to 6 hours.
- High Setting: 2 to 3 hours (not recommended for the best texture).
Every slow cooker runs a bit differently. If you are using a 7-pound bone-in ham, start checking the temperature at the 4-hour mark. If you are using a smaller 3-pound boneless ham, it might be ready in 3 hours.
Tips for the Perfect Slow Cooker Ham
To elevate your ham from “good” to “legendary,” keep these professional tips in mind:
- Place it Flat-Side Down: If you have a half-ham (the shank or butt), place the cut, flat side face down in the pot. This keeps the meat in direct contact with the juices and prevents the cut surface from drying out.
- Baste Occasionally: Every hour or so, take a large spoon and ladle the juices from the bottom of the pot back over the top of the ham. This reinforces the flavor and keeps the exterior moist.
- Don’t Add Water: You might be tempted to add a cup of water to the pot, but avoid this. The ham will release its own juices, and adding water will dilute the flavor of the glaze. Use pineapple juice, apple cider, or even ginger ale if you need more liquid.
- The “Reverse Sear” (Optional): If you crave that crispy, caramelized crust that you get in an oven, you can remove the ham from the crock pot once it hits 135°F. Place it on a baking sheet, brush it with more glaze, and pop it under the oven broiler for 3 to 5 minutes until bubbly and browned.
Serving and Storing
Once the ham reaches 140°F, remove it from the crock pot and place it on a carving board. Let it rest for at least 15 to 20 minutes. This allows the fibers to relax and reabsorb the juices. If you slice it immediately, the moisture will run out, leaving the meat dry.
What to Do with Leftovers
Leftover ham is arguably better than the main event. It can be stored in the refrigerator for up to 4 days or frozen for up to 2 months. Use it for:
- Ham and cheese sliders on Hawaiian rolls.
- Diced ham in morning omelets or frittatas.
- Adding to a creamy pasta carbonara.
- A classic chef’s salad.
Troubleshooting Common Issues
The Ham is Dry
This usually happens if the ham was cooked for too long or if the lid wasn’t sealed properly. If you find your ham is a bit dry, don’t lose hope. Slice it and let the slices soak in the remaining juices from the crock pot for 10 minutes before serving.
The Glaze is Too Thin
If your juices are watery, pour them into a saucepan after the ham is done. Simmer the liquid over medium-high heat on the stove for 10 to 15 minutes until it reduces into a thick, syrupy glaze. Drizzle this over the sliced meat.
The Ham Won’t Reach Temperature
If your ham is taking forever, check the seal on your lid. If heat is escaping, the internal temperature won’t rise. Ensure the pot is plugged in and the setting hasn’t accidentally switched to “Warm.”
FAQs
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What if my ham is too big for the slow cooker?
If your ham is just an inch or two too tall, you can trim a slice off the bottom to make it fit, or use the aluminum foil tent method. Simply wrap heavy-duty foil over the top of the crock pot, crimping it tightly around the edges to trap the steam, and then set the lid on top of the foil.
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Do I need to thaw a frozen ham before putting it in the crock pot?
Yes, it is highly recommended to thaw your ham completely in the refrigerator before slow cooking. Cooking a frozen ham in a crock pot can keep the meat in the “danger zone” (between 40°F and 140°F) for too long, which increases the risk of bacterial growth. Thawing ensures even cooking and food safety.
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Is it necessary to add liquid to the bottom of the pot?
While the ham will release some moisture, adding about 1/2 cup of liquid (like apple juice, pineapple juice, or even cola) is a good insurance policy. It prevents the sugars in your glaze from burning on the bottom of the ceramic insert and creates a flavorful steam that keeps the meat tender.
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Can I cook a raw ham in the crock pot?
Most hams sold in supermarkets are “ready-to-eat” or “partially cooked,” but if you have a truly raw, fresh ham, the process is different. A raw ham must be cooked until it reaches an internal temperature of 145°F and usually requires a longer cooking time—often 8 to 10 hours on low—to ensure it is fully cooked and tender.
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How do I know when the ham is officially done?
The best way to be sure is to use a meat thermometer. For a precooked ham, you are looking for an internal temperature of 140°F. Insert the thermometer into the thickest part of the meat, making sure not to touch the bone, as the bone conducts heat differently and can give you a false reading.