Slow cooking a ham is one of the best kitchen hacks for hosting a holiday dinner or simply prepping a week’s worth of protein without breaking a sweat. While many people default to the oven, using a slow cooker—commonly known by the brand name Crockpot—ensures the meat remains incredibly juicy while freeing up precious oven space for side dishes like roasted vegetables or dinner rolls.
Why You Should Choose the Slow Cooker Method
The primary challenge with cooking a ham is preventing it from drying out. Since most hams purchased at the grocery store are already fully cooked or hickory smoked, your goal isn’t actually to cook the meat from scratch, but rather to reheat it to a safe internal temperature while infusing it with flavor.
The sealed environment of a slow cooker traps moisture far more effectively than a dry oven. By cooking the ham on low heat over several hours, the connective tissues break down slightly, and the glaze has time to penetrate deep into the meat. It turns a standard grocery store purchase into a centerpiece that tastes like it came from a high-end deli or a professional smokehouse.
Selecting the Right Ham for Your Slow Cooker
Before you start, you need to ensure your ham will actually fit in your appliance.
Size and Shape
Most standard large slow cookers range from 6 to 8 quarts. For these sizes, a 7 to 10-pound ham is usually the limit. If you have a round slow cooker, look for a smaller, more compact ham. If you have an oval-shaped cooker, you can often fit a longer bone-in spiral sliced ham.
Bone-In vs. Boneless
Bone-In: These hams generally have better flavor and texture. The bone helps conduct heat and adds a richness to the surrounding meat. Plus, you can save the bone afterward to make a phenomenal split pea soup or ham and bean stew.
Boneless: These are easier to slice and fit into smaller machines more readily. However, they can dry out faster, so you’ll need to be more vigilant with your liquid levels.
Spiral Sliced vs. Whole
A spiral-sliced ham is pre-cut in a continuous circle around the bone. This is incredibly convenient for serving, but because the meat is already open, it is more prone to drying out. When using a spiral-sliced ham in a Crockpot, you must use a liquid base and a thick glaze to seal in the moisture.
Essential Ingredients for a Perfect Slow Cooker Ham
While the ham is the star, the supporting cast of ingredients creates the flavor profile.
The Base Liquid
Never put a ham in a slow cooker completely dry. You need about 1/2 cup to 1 cup of liquid at the bottom to create steam. Popular choices include:
- Apple juice or apple cider
- Pineapple juice
- Orange juice
- Ginger ale or lemon-lime soda
- Chicken broth (for a savory, non-sweet version)
The Sweeteners
Most classic ham recipes rely on a balance of salt and sugar. Brown sugar is the gold standard because it creates a tacky, caramelized coating. Honey, maple syrup, or even apricot preserves are excellent alternatives that provide a different depth of flavor.
Spices and Aromatics
To elevate the ham beyond “salty meat,” add spices to your glaze or the liquid base.
- Ground cloves or whole cloves (pressed into the ham)
- Ground cinnamon
- Dry mustard or Dijon mustard
- Garlic powder
- Star anise
Step-by-Step Instructions for Success
Preparing the Ham
Remove the ham from its packaging and discard the plastic “button” that often covers the bone end. If your ham comes with a prepared glaze packet, you can use it, but making your own from scratch is almost always better.
If you are using a non-sliced ham, use a sharp knife to score the surface in a diamond pattern about 1/2 inch deep. This allows the glaze to soak in. If the ham is too tall for your slow cooker lid to close, you can trim a bit off the bottom or cover the top tightly with a tent of heavy-duty aluminum foil to seal in the heat.
Mixing the Glaze
In a small bowl, whisk together 1 cup of brown sugar, 1/2 cup of your chosen fruit juice, 2 tablespoons of Dijon mustard, and 1/2 teaspoon of ground cloves. This creates a thick paste.
The Cooking Process
Place the ham in the slow cooker, flat-side down if possible. Pour your base liquid into the bottom. Rub the glaze mixture all over the top and sides of the ham, trying to get it between the slices if it’s a spiral cut.
Set the slow cooker to Low. Avoid using the High setting if you can, as the high heat can toughen the outer layers of the meat before the center is warm.
Timing and Temperature
For a fully cooked ham, you are aiming for an internal temperature of 140 degrees Fahrenheit.
- Bone-in ham: Usually takes 4 to 6 hours on Low.
- Boneless ham: Usually takes 3 to 4 hours on Low.
Check the temperature with a meat thermometer at the 3-hour mark to gauge progress. Ensure the thermometer doesn’t touch the bone, as this will give an inaccurate reading.
Finishing Touches: The Sear
While the slow cooker is amazing for moisture, it doesn’t provide that “crunchy” bark or caramelized exterior that an oven does. If you want that professional finish, carefully remove the ham from the Crockpot and place it on a baking sheet.
Brush on some of the remaining juices from the bottom of the pot and place the ham under the oven broiler for 3 to 5 minutes. Watch it closely! The sugar in the glaze can go from caramelized to burnt in seconds.
Serving and Storage Tips
Once the ham reaches the desired temperature, let it rest for at least 15 to 20 minutes before carving. This allows the juices to redistribute so the meat stays moist on the plate.
Repurposing Leftovers
Leftover ham is incredibly versatile. Beyond the standard sandwich, consider these options:
- Breakfast: Diced ham in omelets, quiches, or breakfast burritos.
- Dinner: Ham and pineapple fried rice, creamy ham and potato soup, or “ham and mac” where you fold diced pieces into macaroni and cheese.
- The Bone: As mentioned, never throw the bone away. Freeze it if you aren’t ready to use it immediately.
Frequently Asked Questions
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Can I put a frozen ham in the slow cooker?
It is not recommended to put a completely frozen ham in a slow cooker. Because the slow cooker heats up slowly, the meat may spend too much time in the danger zone (between 40 degrees Fahrenheit and 140 degrees Fahrenheit) where bacteria can grow rapidly. Always thaw your ham in the refrigerator for 24 to 48 hours before cooking.
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How much ham do I need per person?
A good rule of thumb is to plan for 1/2 pound of meat per person for boneless ham, and about 3/4 pound per person for bone-in ham. This usually accounts for the weight of the bone and provides enough for moderate leftovers.
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What if my ham is too big for the lid to close?
This is a common issue with larger bone-in hams. Do not try to force the lid. Instead, take a large piece of aluminum foil and create a dome over the top of the slow cooker, crimping the edges tightly around the rim of the ceramic pot. This traps the steam and heat just as effectively as the glass lid.
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Do I need to add water to the bottom?
You should add some form of liquid to prevent the bottom of the ham from scorching and to create the steam necessary for moist meat. However, you don’t need a lot. 1/2 cup to 1 cup is plenty. Using juice or soda instead of water adds an extra layer of flavor to the meat and the resulting “pan drippings.”
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Can I overcook ham in a Crockpot?
Yes. Even though it is a moist cooking environment, leaving a ham on for 8 or 10 hours will eventually cause the muscle fibers to become mushy or stringy. Once the ham hits 140 degrees Fahrenheit, switch your slow cooker to the “Warm” setting if you aren’t ready to serve it immediately. This will keep it at a food-safe temperature without continuing the cooking process.