The centerpiece of a traditional holiday dinner is often a beautifully glazed ham, but many home cooks find the oven-roasting process to be a source of unnecessary stress. Between monitoring the internal temperature and worrying about the meat drying out, the oven can be a fickle partner. Enter the slow cooker. Learning how to cook ham on crock pot setups is a game-changer for both novice cooks and seasoned hosts. Not only does it free up precious oven space for side dishes like roasted vegetables and casseroles, but the gentle, moist heat of a slow cooker ensures that every slice remains tender, succulent, and infused with flavor.
Why the Slow Cooker is the Best Way to Prepare Ham
Cooking a ham in a crock pot isn’t just about convenience; it is about the science of moisture. Most hams purchased at the grocery store are “city hams,” which means they have been cured in a brine and are often pre-cooked or smoked. When you heat these hams in a traditional oven, the dry air can quickly sap the moisture, leading to a leathery texture.
In contrast, a slow cooker creates a sealed environment where moisture is trapped. As the ham heats, the juices circulate, essentially “self-basting” the meat. This method is particularly effective for spiral-cut hams, which are notorious for drying out because the pre-cut slices provide more surface area for moisture to escape. By using a crock pot, you ensure those slices stay pressed together and bathed in whatever delicious glaze you choose to apply.
Selecting the Right Ham for Your Crock Pot
Before you start cooking, you need to ensure your ham will actually fit in your appliance. Most standard oval-shaped slow cookers are 6 to 7 quarts, which can comfortably accommodate a 6-to-8-pound bone-in half ham.
Bone-In vs. Boneless
While boneless hams are easier to slice, bone-in hams are widely considered superior for flavor. The bone conducts heat through the center of the meat and adds depth to the overall taste profile. Additionally, you get the added bonus of a ham bone to save for soups or beans later. If you choose a bone-in ham, look for a “shank portion” or a “butt portion.” The shank is the lower part of the leg and is easier to carve, while the butt portion is the upper part and tends to be leaner but slightly trickier to slice around the bone.
Size Constraints
If you buy a ham that is slightly too tall for the lid to close, don’t panic. You can create a “foil tent” by tightly sealing heavy-duty aluminum foil over the top of the slow cooker insert, ensuring no steam escapes. However, for the best results, aim for a ham that allows the lid to sit flush.
Essential Ingredients for a Flavorful Glaze
While ham is naturally salty and savory, the glaze is what elevates it to a gourmet level. A great glaze requires a balance of sweetness, acidity, and spice.
Sweet Base
Most glazes start with a sugary base that caramelizes as it heats. Popular choices include brown sugar, honey, maple syrup, or even apricot preserves. For a retro twist, some cooks swear by using pineapple juice or a splash of cola, which contains acids that help tenderize the meat while adding a deep, caramelized color.
Aromatics and Spices
To cut through the sweetness, add ground cloves, cinnamon, or dry mustard. If you prefer a more savory profile, minced garlic and sprigs of fresh rosemary or thyme can be placed in the bottom of the pot.
The Liquid Component
You need a small amount of liquid at the bottom of the crock pot to prevent the sugars from burning and to create steam. Apple cider, orange juice, or even a dry white wine work beautifully. Avoid using plain water, as it doesn’t add any flavor to the resulting “jus.”
Step-by-Step Instructions: How to Cook Ham on Crock Pot
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Preparation and Trimming
Begin by removing the ham from its packaging. If there is a plastic disc covering the bone, be sure to discard it. If your ham came with a pre-packaged glaze packet, you can use it, but making your own from scratch is always recommended for a more authentic taste.
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Layering the Flavors
Place the ham in the slow cooker. If it is a spiral-cut ham, place it cut-side down. This prevents the slices from fanning out and drying. If it is a whole muscle ham, place it fat-side up so the melting fat renders down and bastes the meat. Pour your liquid of choice (apple juice or cider is a favorite) into the bottom.
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Applying the Glaze
Rub your brown sugar or honey mixture all over the surface of the ham. If you are using cloves, you can stud them into the fat in a diamond pattern. This is not only decorative but allows the spice oils to penetrate the meat.
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Cooking Times and Temperatures
Set your slow cooker to the Low setting. Because most hams are pre-cooked, you are essentially “reheating” the meat to a safe and palatable temperature. Cooking on Low is essential; the High setting can be too aggressive and may cause the sugars in the glaze to scorch before the center of the ham is warm.
Cook the ham for approximately 4 to 6 hours for an 8-pound ham, or roughly 15 to 20 minutes per pound. The goal is to reach an internal temperature of 140°F. Use a meat thermometer to check the thickest part of the ham, ensuring you don’t hit the bone, which can give an inaccurate reading.
Finishing Touches: The Sear
While the slow cooker is master of moisture, it doesn’t provide the crispy, dark “bark” that some people love on a holiday ham. To achieve this, you can perform a quick “reverse sear.”
Carefully remove the ham from the crock pot and place it on a baking sheet. Brush it with some of the thickened juices from the bottom of the pot. Place it under a preheated oven broiler for 3 to 5 minutes until the glaze bubbles and turns a deep mahogany brown. Watch it closely, as the high sugar content means it can go from caramelized to burnt in seconds.
Serving and Storage Tips
Once the ham has reached 140°F and has been broiled (if desired), let it rest for at least 15 to 20 minutes before carving. Resting allows the juices to redistribute, ensuring that the meat stays moist even after it is sliced.
Serve the ham with a side of the juices from the crock pot. You can strain the liquid and simmer it in a saucepan with a cornstarch slurry to create a thick, savory gravy.
Leftover Ideas
Leftover ham is arguably as good as 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 Swiss sliders on Hawaiian rolls.
- Diced ham in morning omelets or frittatas.
- The classic ham bone soup with navy beans and kale.
Frequently Asked Questions
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Do I need to add water to the bottom of the crock pot?
You should add a small amount of liquid, but it doesn’t have to be water. Using about 1/2 cup of apple juice, pineapple juice, or chicken broth provides a much better flavor profile while still creating the necessary steam to keep the ham moist during the long cooking process.
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Can I cook a frozen ham in a slow cooker?
It is not recommended to cook a frozen ham directly in a crock pot. Because the slow cooker heats up slowly, a frozen ham will 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 cooking.
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My ham is too big for the lid to close. What should I do?
If the bone or the top of the ham prevents the lid from seating properly, use a large piece of heavy-duty aluminum foil to create a dome over the top. Crimp the edges tightly around the rim of the slow cooker insert to trap the heat and steam. This effectively acts as an extended lid.
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How long does it take to cook a pre-cooked ham in the crock pot?
Since the ham is already cooked, you are simply warming it through. On the Low setting, it typically takes 15 to 20 minutes per pound. For a standard 6-to-8-pound ham, this usually equates to 4 to 5 hours. Always use a meat thermometer to ensure the center reaches 140°F.
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Why is my ham salty and how can I fix it?
Ham is naturally high in sodium due to the curing process. To mitigate the saltiness, choose a glaze with high sugar content, such as maple syrup or pineapple juice, which provides a sweet contrast. You can also rinse the ham under cold water and pat it dry before placing it in the crock pot to remove some of the surface brine.