Cooking a ham in a slow cooker is one of the most effective ways to ensure a juicy, tender centerpiece for your holiday table or Sunday dinner. Unlike an oven, which can quickly sap the moisture out of lean pork, a slow cooker creates a sealed, humid environment that gently warms the meat. However, the most common question for any home cook remains: how long do you slow cook ham?
Because most hams purchased at the grocery store are already fully cooked, the process is less about “cooking” and more about “reheating” to the proper internal temperature without drying out the fibers. The timing depends heavily on the weight of the meat, whether it is bone-in or boneless, and the heat setting of your appliance.
Determining the Best Cooking Time by Weight and Type
When calculating how long do you slow cook ham, the weight is your most important metric. As a general rule of thumb, you should plan for about 20 to 30 minutes per pound when using the low setting. However, because slow cookers vary in wattage and efficiency, these time ranges provide a safer guideline for different sizes.
Small Hams (3 to 5 Pounds)
For a smaller ham, such as a petite boneless or a small quarter-cut, the process is relatively quick. On the low setting, a 3 to 5-pound ham will typically take 4 to 5 hours to reach the ideal temperature. If you are in a hurry and use the high setting, this time can be reduced to 2 to 3 hours. Be cautious with smaller cuts on high heat, as they can transition from “perfect” to “dry” very quickly.
Medium Hams (6 to 8 Pounds)
This is the standard size for most family gatherings. A 6 to 8-pound ham generally requires 5 to 6 hours on low. If you have a spiral-sliced ham of this weight, you should start checking the internal temperature around the 4-hour mark, as the pre-cut slices allow heat to penetrate the center more rapidly.
Large Hams (9 to 11 Pounds)
If you are feeding a crowd with a 9 to 11-pound bone-in ham, you will need to start early. These larger cuts typically require 7 to 8 hours on low. It is rarely recommended to cook a ham of this size on high, as the exterior may become tough before the heat reaches the bone.
The Difference Between Low and High Settings
While most slow cookers offer both low and high heat settings, the “low and slow” approach is almost always superior for ham. The low setting typically stabilizes around 190 degrees Fahrenheit, while the high setting reaches about 300 degrees Fahrenheit.
Cooking on low allows the connective tissues to soften gradually and the glaze to seep into the meat. High heat can cause the sugars in your glaze to burn and can “squeeze” the moisture out of the ham, leading to a rubbery texture. If you must use the high setting, ensure you have plenty of liquid in the bottom of the pot and check the temperature frequently.
The Critical Importance of Internal Temperature
Regardless of what a timer says, the only way to truly know how long do you slow cook ham is by using a meat thermometer. Since most hams are pre-cooked, the USDA recommends reheating them to an internal temperature of 140 degrees Fahrenheit.
If you happen to be starting with a “fresh” or “raw” ham (which is rare in standard supermarkets but common at butcher shops), you must cook it until it reaches an internal temperature of 145 degrees Fahrenheit and then allow it to rest for at least three minutes. Reheating a pre-cooked ham beyond 145 degrees Fahrenheit will usually result in a dry, unappealing meal.
Tips to Prevent Your Ham from Drying Out
The slow cooker is naturally moist, but several hours of heat can still take a toll. To ensure the best results, follow these professional tips:
- Add Liquid: Always add at least half a cup of liquid to the bottom of the slow cooker. Good options include apple juice, pineapple juice, chicken broth, or even ginger ale.
- Keep it Covered: Every time you lift the lid to peek at the ham, you release steam and heat, which can add 15 to 20 minutes to your total cook time. Only open the lid during the final hour for glazing.
- The Foil Tent: If your ham is too large for the lid to close completely, do not leave it open. Instead, create a tight dome over the top using heavy-duty aluminum foil to trap the steam inside.
- Positioning: Place the ham flat-side down. This keeps the largest surface area in contact with the moisture at the bottom of the pot.
Glazing Your Ham in the Slow Cooker
Timing your glaze is just as important as timing the meat. If you apply a sugar-heavy glaze (like one made with honey or brown sugar) at the very beginning, the long cook time may cause the sugar to scorch and turn bitter.
The best practice is to wait until the last 30 to 60 minutes of cooking. At this point, brush your glaze over the ham, ensuring it gets between the slices if using a spiral-cut. For a truly professional finish, you can remove the ham from the slow cooker once it reaches 140 degrees Fahrenheit and place it under an oven broiler for 3 to 5 minutes to caramelize the exterior.
FAQs
- How long do you slow cook ham if it is spiral-sliced?
Spiral-sliced hams heat through much faster than whole hams because the heat can reach the center through the cuts. Generally, you should plan for 3 to 4 hours on low for a standard spiral ham. Start checking the temperature early to ensure it does not exceed 140 degrees Fahrenheit.
- Can I cook a ham from frozen in the slow cooker?
It is not recommended to put a completely frozen ham in a slow cooker. The meat will spend too much time in the “danger zone” (between 40 degrees Fahrenheit and 140 degrees Fahrenheit) where bacteria can grow rapidly. It is best to thaw the ham in the refrigerator for 24 to 48 hours before cooking.
- Do I need to add water to the bottom of the slow cooker?
While you don’t necessarily need plain water, you do need some form of liquid to create steam and prevent the bottom of the ham from scorching. Using juices like apple or pineapple adds a layer of flavor that water cannot provide.
- Is it better to cook ham on low or high?
Low is almost always better. The gentle heat of the low setting keeps the ham moist and tender. High heat is more likely to result in a dry ham, especially if you are reheating a pre-cooked cut.
- How do I know when the ham is done?
The ham is done when a meat thermometer inserted into the thickest part (not touching the bone) reads 140 degrees Fahrenheit for pre-cooked hams or 145 degrees Fahrenheit for raw hams.