The centerpiece of a holiday meal or a Sunday dinner doesn’t have to be a source of stress. While many people default to the oven, the secret to the most succulent, fall-off-the-bone meat lies in your countertop crockpot. Learning how to cook pre cooked ham in slow cooker is a game-changer for home cooks who want to save oven space for side dishes and ensure their ham stays incredibly moist.
Since the ham you buy at the grocery store is usually already fully cooked or hickory-smoked, your job isn’t really to “cook” it in the traditional sense. Instead, your goal is to reheat it slowly so the fats render, the flavors deepen, and the meat absorbs whatever delicious glaze you’ve prepared. This method prevents the common pitfall of a dry, rubbery ham that often results from high-heat roasting.
Why the Slow Cooker is Best for Pre Cooked Ham
The traditional oven method often exposes the lean meat of a ham to dry, circulating air. Even with foil, moisture escapes. A slow cooker, however, creates a sealed, humid environment. As the ham warms, any added liquids—like pineapple juice, maple syrup, or even a splash of apple cider—steam the meat from the inside out.
Using a slow cooker also frees you from “oven Tetris.” When you are trying to roast a turkey or bake three different casseroles at once, having a dedicated appliance for the ham simplifies your timeline. Plus, the low and slow heat allows the sugars in your glaze to caramelize without burning, resulting in that professional, mahogany-colored finish everyone loves.
Selecting the Right Ham for Your Crockpot
Before you start, you need to ensure your ham will actually fit. Most standard slow cookers are 6 to 7 quarts, which can comfortably hold a 7 to 10 pound ham.
Spiral Sliced vs. Whole Ham
Spiral-sliced hams are convenient because they are already cut into thin, uniform slices. This allows the glaze to seep deep into the meat. However, they are more prone to drying out if cooked too long. A whole, unsliced ham takes a bit longer to heat through but tends to retain its juices better.
Bone-In vs. Boneless
A bone-in ham is generally considered superior for flavor. The bone acts as a heat conductor and adds depth to the surrounding meat. Additionally, you get the bonus of a ham bone to use for split pea soup or beans later in the week. Boneless hams are easier to slice and fit into smaller slow cookers more easily, but they may lack that traditional “showstopper” look.
Size Matters
If you buy a ham that is too tall for the lid to close, don’t panic. You can create a “foil tent” over the top of the slow cooker to seal in the heat. However, for the best results, try to choose a ham that allows the lid to sit flush against the ceramic pot.
Essential Ingredients for a Flavorful Glaze
While you can technically heat a ham with just a bit of water, a glaze is what transforms a basic grocery store purchase into a culinary masterpiece. A great glaze needs a balance of sweetness, acidity, and spice.
The Sweet Base
Most glazes start with brown sugar, honey, maple syrup, or even apricot preserves. This sweetness counters the natural saltiness of the pork.
The Liquid Component
To prevent the bottom of the slow cooker from burning and to provide steam, you need about half a cup to a cup of liquid. Popular choices include:
- Pineapple juice (the classic pairing)
- Apple cider or apple juice
- Orange juice
- Ginger ale or cola
- Hard cider or a splash of bourbon for an adult twist
Aromatics and Spices
Ground cloves, cinnamon, and nutmeg provide that warm, holiday aroma. If you prefer a savory profile, consider adding garlic powder, onion powder, or even a touch of Dijon mustard to cut through the sugar.
Step-by-Step Instructions: How to Cook Pre Cooked Ham in Slow Cooker
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Prepare the Ham
Remove the ham from its packaging and discard the plastic disk often found on the bone end. If your ham came with a pre-packaged glaze packet, you can use it, but homemade versions are usually much better. If you have a whole ham that isn’t sliced, you may want to score the fat in a diamond pattern to help the glaze penetrate.
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Create the Flavor Base
Place the ham in the slow cooker. Usually, placing it flat-side down (if it’s a half-ham) works best. Pour your chosen liquid into the bottom of the pot. Rub your brown sugar or glaze mixture all over the surface of the meat, pressing it into the slices or the scored fat.
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The Cooking Process
Set your slow cooker to the LOW setting. While it might be tempting to use the HIGH setting to speed things up, the low temperature is crucial for maintaining the texture of the meat.
For a fully cooked ham, you are aiming for an internal temperature of 140 degrees Fahrenheit. This usually takes about 4 to 6 hours for an 8-pound ham. If you are using a spiral-sliced ham, check it at the 3 or 4-hour mark, as the slices allow heat to penetrate faster.
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Basting
Every hour or so, use a large spoon or a turkey baster to scoop up the juices from the bottom of the pot and pour them back over the top of the ham. This keeps the exterior moist and builds up layers of flavor.
Tips for the Perfect Glaze Consistency
If you find that your glaze is too thin at the end of the cooking time, you can take a few minutes to thicken it. Carefully remove the ham and set it on a serving platter. Pour the juices from the slow cooker into a small saucepan.
Simmer the liquid on the stove over medium-high heat. You can add a cornstarch slurry (one tablespoon of cornstarch mixed with one tablespoon of cold water) to the boiling liquid to thicken it into a rich gravy or syrup. Drizzle this over the ham right before serving.
Serving and Storing Suggestions
Once the ham reaches 140 degrees Fahrenheit, turn the slow cooker to the “WARM” setting. Let the meat rest for at least 15 to 20 minutes before carving. This allows the juices to redistribute so they don’t all run out onto the cutting board.
Side Dish Pairings
Slow-cooked ham pairs beautifully with:
- Cheesy scalloped potatoes
- Roasted Brussels sprouts with balsamic glaze
- Honey-glazed carrots
- Fluffy dinner rolls to make mini ham sliders
Handling Leftovers
Ham leftovers are incredibly versatile. You can store them in an airtight container in the refrigerator for up to 4 days or freeze them for up to 2 months. Use the leftovers for breakfast omelets, ham and bean soup, or classic grilled ham and cheese sandwiches.
Common Mistakes to Avoid
The most common mistake is adding too much liquid. You don’t want to boil the ham; you want to steam and roast it. A half-cup to one cup is usually plenty, as the ham itself will release juices as it heats.
Another mistake is overcooking. Since the ham is already cooked, you are only warming it. If it stays in the slow cooker for 8 or 10 hours, the meat will begin to shred like pulled pork. While still tasty, it won’t give you those nice, clean slices you want for a holiday dinner.
Frequently Asked Questions
Can I put a frozen pre cooked ham in the slow cooker?
It is highly recommended that you thaw your ham completely in the refrigerator before putting it in the slow cooker. Placing a large, frozen mass of meat in a slow cooker can keep the food in the “danger zone” (between 40 degrees Fahrenheit and 140 degrees Fahrenheit) for too long, which increases the risk of bacterial growth. Thawing ensures even heating and better texture.
How do I keep the spiral ham from getting dry?
To keep spiral ham moist, always cook it on the LOW setting and ensure there is liquid in the bottom of the pot. You can also wrap the ham loosely in heavy-duty aluminum foil before placing it in the slow cooker to trap every bit of moisture. Basting the ham with its own juices every hour also helps significantly.
My ham is too big for the lid to close, what should I do?
If your ham sticks out of the top of the slow cooker, you can create a dome using aluminum foil. Secure the foil tightly around the edges of the ceramic crock to prevent steam from escaping. This essentially extends the height of your slow cooker and ensures the top of the ham heats through properly.
Do I need to add water if I am using a glaze?
You should always have some form of liquid in the bottom to prevent the sugars in the glaze from burning against the ceramic. If your glaze is very thick (like a paste of brown sugar and mustard), add about a half-cup of water, apple juice, or pineapple juice to the bottom of the pot to create the necessary steam.
How long does it take per pound to heat a ham in a crockpot?
Generally, you should account for about 30 minutes per pound when cooking on the LOW setting. However, this is a rough estimate. The best way to ensure your ham is ready without being overdone is to use a meat thermometer and aim for an internal temperature of 140 degrees Fahrenheit.