The centerpiece of a holiday feast doesn’t have to be a source of stress. While the oven is often the default choice for a festive roast, the slow cooker is secretly the superior method for achieving a succulent, melt-in-your-mouth ham. Learning how to slow cook ham in slow cooker allows you to free up precious oven space for side dishes and desserts while ensuring your meat remains incredibly moist.
Unlike the dry heat of an oven, which can quickly turn a lean ham into a tough chore to chew, the enclosed environment of a crockpot creates a self-basting chamber. As the sugars in your glaze melt and the natural juices release, they mingle to create a flavorful steam that permeates the meat. Whether you are preparing a meal for Easter, Christmas, or a Sunday family dinner, this method is virtually foolproof.
Choosing the Right Ham for Your Slow Cooker
Before you even turn on the appliance, you need to select the right cut of meat. Most hams sold in grocery stores are “city hams,” which means they are already cured and fully cooked. Your goal in the slow cooker is essentially to reheat the meat gently and infuse it with flavor without drying it out.
Spiral Sliced vs. Whole Hams
Spiral-sliced hams are incredibly convenient because they are pre-cut into uniform slices. This allows your glaze to seep deep into the layers. However, they are also more prone to drying out if cooked too long. A whole or “uncut” ham retains moisture better but requires more effort when it comes time to serve.
Size and Shape Constraints
The most important logistical factor is whether the ham will actually fit. A 6-quart to 8-quart slow cooker can typically accommodate a 7 to 10 pound ham. If the bone is sticking out and the lid won’t close, you can create a “tent” using heavy-duty aluminum foil to seal the top, though a proper lid fit is always preferred for heat retention.
Bone-In vs. Boneless
Bone-in hams generally offer superior flavor and a more traditional appearance. The bone also helps conduct heat evenly through the center of the meat. Boneless hams are easier to slice and fit into smaller appliances, but they can sometimes have a processed texture.
Preparing Your Ham for the Slow Cooker
Preparation is minimal, but a few key steps will elevate the final dish. If your ham comes with a plastic “button” on the bone, be sure to remove it. You should also rinse the ham if you prefer a less salty end result, though patting it dry afterward is essential for the glaze to adhere.
Scoring the Surface
If you are using a whole (non-sliced) ham, use a sharp knife to score the fat in a diamond pattern. Cut about 1/2 inch deep. This not only looks professional but provides channels for the glaze to penetrate the meat. For extra flavor, you can press a whole clove into the center of each diamond.
The Liquid Base
While the ham will release its own juices, adding a small amount of liquid to the bottom of the pot prevents scorching and adds aromatics. Common choices include:
- Apple juice or cider for sweetness.
- Pineapple juice for a tropical tang.
- Ginger ale or cola for a caramelized finish.
- Water or chicken stock for a neutral profile.
The Art of the Glaze
The glaze is where you can truly customize the flavor profile. Most hams come with a flavor packet, but homemade versions are significantly better. A standard glaze usually follows a simple formula: a base of sweetness, an acidic balancer, and warm spices.
Classic Brown Sugar Glaze
Mix one cup of brown sugar with two tablespoons of Dijon mustard and a splash of apple cider vinegar. This creates a thick, tacky paste that caramelizes beautifully.
Honey and Herb Glaze
Combine half a cup of honey with fresh thyme, rosemary, and a hint of orange zest. This is a lighter, more floral option that works well for springtime meals.
Maple and Bourbon Glaze
For a rich, smoky flavor, whisk together maple syrup, a shot of bourbon, and a pinch of cayenne pepper. This provides a sophisticated depth that pairs perfectly with the saltiness of the pork.
Cooking Times and Temperatures
Since most hams are pre-cooked, you are aiming for an internal temperature of 140°F. Using the “Low” setting on your slow cooker is highly recommended, as “High” can cause the outer edges to become rubbery before the center is warm.
General Timing Guidelines
For a standard 7 to 9 pound ham, expect the following durations:
- Low Setting: 4 to 6 hours.
- High Setting: 2 to 3 hours (use only if in a significant rush).
If your ham is particularly large or small, a good rule of thumb is roughly 30 minutes per pound on the low setting. Always use a meat thermometer to check the thickest part of the meat, ensuring you don’t hit the bone, which can give a false reading.
Step-by-Step Instructions
- Place the ham in the slow cooker. If it is a spiral ham, place it flat-side down to keep the slices from spreading and drying out.
- Pour about 1/2 cup of your chosen liquid into the bottom of the pot.
- Rub about half of your glaze over the top and sides of the ham, working it into the scores or slices.
- Cover with the lid. If the lid doesn’t fit, wrap the top tightly with foil.
- Cook on Low for 4 to 6 hours.
- During the last hour of cooking, brush the remaining glaze over the ham. This ensures a fresh layer of flavor that hasn’t been diluted by the steam.
- Once the internal temperature reaches 140°F, remove the ham and let it rest for 15 minutes before carving.
Tips for the Best Slow Cooker Ham
To ensure your ham is the star of the show, keep these professional tips in mind:
- Avoid Overcooking: This is the number one mistake. Even in a slow cooker, ham can become dry and “stringy” if left for 8 or 10 hours.
- The Foil Trick: If you find the top of the ham is drying out but the center isn’t warm, flip the ham halfway through the cooking process or ensure the foil tent is airtight.
- Basting: Every hour or so, use a spoon to ladle the juices from the bottom of the pot back over the top of the ham.
- The Sear Finish: If you crave a crispy, crackling skin, move the ham to a baking sheet after it finishes in the slow cooker. Brush with extra glaze and broil in the oven for 3 to 5 minutes until bubbly and charred.
Serving and Storage
Once the ham has rested, carving is straightforward. For bone-in hams, cut along the bone to release large chunks, then slice those into serving portions. For spiral hams, simply follow the pre-cut lines.
What to Do with Leftovers
Leftover ham is arguably as good as the main meal. It can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- Ham Bone Soup: Never throw away the bone. It is packed with marrow and flavor. Simmer it with dried beans, carrots, and onions for a classic split pea or navy bean soup.
- Breakfast Scrambles: Dice the ham and toss it into omelets or breakfast hash.
- Sandwiches: Thinly sliced cold ham with sharp cheddar and honey mustard makes for an elite lunch.
Common Mistakes to Avoid
Even with the ease of a slow cooker, a few pitfalls can ruin your dinner. Do not add too much liquid; the ham will release a surprising amount of moisture, and you don’t want to “boil” the meat. Also, avoid lifting the lid frequently. Each time you peek, you release the accumulated heat and steam, adding about 15 to 20 minutes to the total cook time.
FAQs
Can I slow cook a frozen ham?
It is not recommended to put a completely frozen ham directly into a slow cooker. Because the slow cooker takes a long time to reach a safe temperature, the meat may sit in the “danger zone” for bacteria growth for too long. Always thaw your ham in the refrigerator for 24 to 48 hours before cooking.
Do I need to add water to the slow cooker?
You do not need a lot of water, but a small amount of liquid (about 1/2 cup) helps create the initial steam needed to keep the meat moist. Using flavorful liquids like apple juice or pineapple juice is better than plain water as it enhances the overall taste.
How do I keep a spiral ham from drying out?
The best way to protect a spiral ham is to cook it cut-side down. This keeps the slices pressed together, minimizing the surface area exposed to the air. Additionally, wrapping the ham in foil before putting it in the slow cooker can help lock in every drop of moisture.
What if my ham is too big for the lid to close?
If the ham sticks out of the top, simply use two large pieces of heavy-duty aluminum foil to create a dome over the slow cooker. Pinch the foil tightly around the edges of the stoneware to prevent steam from escaping. This creates a functional seal similar to the original lid.
Can I cook a raw (fresh) ham this way?
While possible, this guide is specifically for cured, pre-cooked hams. A raw ham (fresh pork leg) requires significantly longer cooking times and higher internal temperatures (at least 145°F followed by a rest) to be safe and palatable. Cured hams are much more common for this specific slow cooker method.