The slow cooker is often the unsung hero of the kitchen, usually reserved for stews, chilis, and the occasional pot roast. However, if you haven’t tried preparing your holiday centerpiece in one, you are missing out on the easiest, most succulent way to serve dinner. Learning how to make a ham in crock pot not only saves precious oven space for your sides and rolls but also ensures the meat stays incredibly moist through a gentle, low-heat braising process.
Whether you are hosting Easter, Christmas, or a Sunday family dinner, a slow-cooked ham is a total game-changer. This guide will walk you through every step, from selecting the right cut to achieving that perfect sticky glaze that everyone fights over at the table.
Why the Slow Cooker Beats the Oven for Ham
When you bake a ham in the oven, you are constantly battling the risk of drying it out. Most hams purchased at the grocery store are already “fully cooked” or “city hams,” meaning you are essentially reheating them. In an oven’s dry heat, the outer layers often become leathery before the center reaches the proper temperature.
The crock pot creates a sealed, humid environment. As the ham heats up, the moisture stays trapped inside the ceramic pot, effectively steaming the meat in its own juices and whatever aromatics you add. This results in a fork-tender texture that a traditional oven struggles to replicate. Furthermore, it is a “set it and forget it” method, allowing you to focus on your guests rather than checking the meat every twenty minutes.
Choosing the Right Ham for Your Slow Cooker
Success starts at the butcher counter. Not every ham is built for the slow cooker, primarily due to size constraints.
Bone-In vs. Boneless
A bone-in ham is generally superior for flavor. The bone acts as a heat conductor and adds depth to the surrounding meat. However, bones can make the ham bulky and difficult to fit under a lid. A boneless ham is much easier to slice and fits into almost any 6-quart or 7-quart slow cooker, though it may lack some of the traditional “wow factor” of a spiral-cut bone-in ham.
Spiral-Cut Hams
These are the most popular choice because they are pre-sliced down to the bone. This allows your glaze to seep deep into every layer. If you use a spiral-cut ham, you must be careful not to overcook it, as the thin slices can dry out faster than a whole muscle.
Size Matters
Before you buy, measure the interior of your crock pot. A 6-quart slow cooker typically accommodates a 7 to 8 pound ham. If you accidentally buy one that is too tall, you can “tent” the top with aluminum foil to create a seal, though a lid that fits perfectly is always the preferred option for heat retention.
Essential Ingredients for a Perfect Slow Cooker Ham
While the ham is the star, the liquid and aromatics you choose will define the flavor profile. You don’t need a lot of liquid—about half a cup to a cup is plenty—because the ham will release its own juices as it warms.
The Base Liquid
Common choices include pineapple juice, apple cider, or even ginger ale. The acidity in fruit juices helps tenderize the meat while adding a subtle sweetness. If you prefer a more savory route, a splash of chicken stock or even a dry white wine works beautifully.
The Sweet Elements
Brown sugar is the gold standard for ham. It creates a tacky, caramelized coating. You can also use honey, maple syrup, or apricot preserves. These sugars balance the natural saltiness of the pork.
Spices and Aromatics
Don’t be afraid to raid your spice cabinet. Whole cloves are traditional—you can stud them directly into the fat of the ham. Cinnamon sticks, star anise, and even a few cloves of smashed garlic can add sophisticated undertones to the sweetness. For a bit of heat, a teaspoon of Dijon mustard or a pinch of cayenne pepper mixed into the glaze provides a nice contrast.
Step-by-Step Instructions: How to Make a Ham in Crock Pot
Preparing the Ham
Remove the ham from its packaging and discard the plastic disk that often covers the bone end. If you are using a non-spiral cut ham, use a sharp knife to score a diamond pattern into the fat cap. This helps the glaze penetrate.
Adding the Flavor
Place the ham in the slow cooker. If it is a bone-in ham, place the flat, cut side down. Rub your brown sugar or honey mixture all over the surface, pressing it into the nooks and crannies. Pour your chosen liquid (juice or cider) around the base of the ham rather than over the top, so you don’t wash off the sugar rub.
The Cooking Process
Set your crock pot to Low. High heat is generally not recommended for ham because it can toughen the protein fibers. You want a slow, gentle rise in temperature.
- For a 7-8 lb ham: Cook on Low for 4 to 5 hours.
- For a smaller 3-5 lb ham: Cook on Low for 2 to 3 hours.
Your goal is an internal temperature of 140°F, which is the food safety standard for reheating a pre-cooked ham. Using a meat thermometer is the only way to be 100% sure.
The Final Glaze (The Secret Step)
About 30 minutes before the ham is finished, take some of the liquid from the bottom of the pot, mix it with a little extra brown sugar or honey in a small saucepan, and simmer it on the stove until it thickens into a syrup. Brush this thick glaze over the ham for the final half-hour of cooking.
Tips for the Best Results
- If your ham is too large for the lid to close, don’t panic. Take a large piece of heavy-duty aluminum foil and wrap it tightly over the top of the slow cooker, crimping the edges around the rim of the ceramic pot. This traps the steam just as well as the glass lid.
- If you love a crispy, caramelized exterior, you can remove the ham from the slow cooker once it reaches 140°F, place it on a baking sheet, and pop it under your oven broiler for 3 to 5 minutes. Watch it closely, as the high sugar content in the glaze can go from caramelized to burnt very quickly.
- Always let the ham rest for at least 15 to 20 minutes before carving. This allows the juices to redistribute. If you cut into it immediately, all that precious moisture you worked so hard to keep inside will run out onto the cutting board.
Creative Ways to Use Leftovers
One of the best parts of making a large ham is the days of easy meals that follow. Leftover slow cooker ham is arguably more versatile than turkey.
Breakfast Ideas
Dice the ham and fold it into omelets, or serve thick slices alongside poached eggs and hollandaise for a classic Eggs Benedict. You can also make a savory breakfast strata with cubed ham, cheese, and day-old bread.
Lunch and Dinner
Ham and cheese sliders on Hawaiian rolls are a crowd favorite. Simply brush the tops with melted butter and poppy seeds and bake until the cheese is melty. For a heartier meal, add ham to a creamy carbonara pasta or a split pea soup.
Don’t throw away the bone! If you bought a bone-in ham, that bone is culinary gold. Freeze it if you aren’t ready to use it immediately, then simmer it later with navy beans, onions, and carrots for the best ham and bean soup of your life.
Troubleshooting Common Issues
The Ham is Too Salty
Most hams are salt-cured. If you find the flavor too intense, avoid adding any extra salt to your glaze or liquid. Using a sweet liquid like pineapple juice or apple juice helps neutralize the perception of saltiness.
The Meat is Tough
This usually happens if the ham was cooked on the “High” setting or for too long. Stick to the “Low” setting and start checking the temperature at the 3-hour mark. Remember, you aren’t “cooking” the meat from raw; you are simply bringing it to a serving temperature.
The Glaze is Too Thin
If the juices in the pot are too watery, it’s because the ham released a lot of liquid. Always finish the glaze on the stovetop to reduce it down to a thick consistency before brushing it back onto the meat.
FAQs
Can I cook a frozen ham in the slow cooker?
It is not recommended to put a completely frozen ham directly into a crock pot. Because the slow cooker takes a long time to reach a safe temperature, the meat might sit in the “danger zone” (where bacteria grow) for too long. Always thaw your ham in the refrigerator for 24 to 48 hours before cooking.
How much ham should I buy per person?
A good rule of thumb is about 1/2 pound per person for a boneless ham and about 3/4 pound per person for a bone-in ham. If you want plenty of leftovers, aim for 1 pound per person.
Do I need to add water to the bottom of the pot?
You should add a small amount of liquid to prevent the bottom from scorching, but avoid plain water if possible. Using juice, cider, or broth adds another layer of flavor that water simply cannot provide.
Can I use a raw (fresh) ham in this recipe?
This specific guide is for “city hams” which are pre-cooked and cured. If you have a “fresh ham” (which is raw pork leg), the cooking time will be significantly longer—usually 8 to 10 hours on Low—and you must ensure it reaches an internal temperature of 145°F followed by a rest period.
How do I store and reheat leftovers?
Store leftover ham in an airtight container in the refrigerator for up to 4 days. To reheat, place slices in a pan with a splash of water or broth, cover with foil, and warm in an oven at 325°F until heated through. This prevents the leftovers from drying out.