The aroma of a honey-glazed ham wafting through the house is often associated with grand holiday feasts and meticulous hours spent hovering over a hot oven. However, the secret to a perfectly juicy, fall-off-the-bone ham doesn’t actually require a massive roasting pan or constant basting. Learning how to slow cook a ham in a crock pot is arguably the most efficient way to achieve gourmet results with a fraction of the effort. By using a slow cooker, you reclaim your oven for side dishes and desserts while ensuring your centerpiece stays moist, tender, and infused with flavor.
Why the Slow Cooker is Better for Ham
Traditional oven roasting can be tricky. Because most hams sold in grocery stores are “fully cooked,” the goal isn’t to cook the meat from scratch but to reheat it to a safe temperature without drying it out. The high, dry heat of an oven often evaporates the natural juices, leading to a leathery exterior.
A crock pot acts as a self-basting environment. As the ham heats up, the trapped steam creates a humid atmosphere that prevents the proteins from tightening and drying out. This method is particularly forgiving for beginners because the low and slow approach provides a much wider window of perfection compared to the narrow timing of an oven.
Selecting the Right Ham for Your Crock Pot
Before you start, you need to ensure your ham will actually fit. Not all hams are created equal, and the size of your slow cooker is the ultimate deciding factor.
Bone-In vs. Boneless
Bone-in hams generally offer superior flavor and a better texture. The bone helps conduct heat more evenly through the center of the meat and provides a base for making incredible soups or stocks later. However, the bone adds bulk. If you have a standard 6-quart or 7-quart slow cooker, a bone-in ham between 6 and 8 pounds is usually the limit.
Boneless hams are much easier to fit and slice. They are essentially pressed meat, which makes them uniform. While they lack the depth of flavor that comes from the bone, they are incredibly convenient for sandwiches and quick family dinners.
Spiral Sliced vs. Whole
Spiral-sliced hams are pre-cut by the manufacturer, making them very easy to serve. The downside is that they are more prone to drying out because the heat can penetrate between the slices. If you choose a spiral ham, you must be extra diligent about adding liquid and keeping the lid tightly sealed. A whole, unsliced ham (often called a “butt” or “shank” portion) retains moisture much better but requires a carving knife and a bit of technique once it’s finished.
Preparing the Ham for the Slow Cooker
Success starts with the setup. You cannot simply drop a cold ham into a ceramic pot and expect magic. A few minutes of prep will significantly impact the final taste.
If your ham has a thick layer of fat on the outside, you may want to score it. Use a sharp knife to create a diamond pattern about 1/4 inch deep. This allows your glaze to seep into the meat rather than just sliding off the surface. If there is an excessively thick “fat cap,” you can trim some of it away, but leave enough to provide flavor and moisture during the long simmer.
One common issue is that a ham might be just a half-inch too tall for the lid to close. If this happens, do not leave the lid propped open. This will cause the heat to escape and the ham will never reach a safe temperature. Instead, you can cover the top tightly with a heavy-duty layer of aluminum foil, molding it around the rim of the slow cooker to create a seal, then place the lid on top of the foil.
The Importance of Liquid and Flavor Bases
Even though the slow cooker retains moisture, you still need a liquid “engine” to get the steam started. You should never cook a ham completely dry. The liquid serves two purposes: it creates the humid environment needed for tenderness and acts as the foundation for your glaze.
Popular liquid choices include:
- Apple juice or apple cider for a fruity, autumnal profile.
- Pineapple juice for a classic tropical sweetness.
- Ginger ale or lemon-lime soda for a touch of acidity and sugar.
- Chicken broth or water if you prefer a savory, less sweet result.
Usually, 1/2 cup to 1 cup of liquid at the bottom of the pot is sufficient. As the ham cooks, it will release its own juices, increasing the liquid volume.
Crafting the Perfect Glaze
The glaze is where you can get creative. Most store-bought hams come with a little packet of glaze mix, but homemade versions are significantly better. A standard glaze usually follows a simple formula: a sweetener, an acid, and a spice.
The Sweetener
Brown sugar is the gold standard because it caramelizes beautifully. Honey, maple syrup, or apricot preserves are also excellent choices that provide a sticky, glossy finish.
The Acid
To balance the sugar, add a splash of apple cider vinegar, Dijon mustard, or even orange juice. This cuts through the saltiness of the ham and adds complexity.
The Aromatics
Ground cloves, cinnamon, nutmeg, or even a hint of garlic powder can elevate the ham. For a traditional look, you can press whole cloves into the intersections of your scored fat pattern.
Cooking Times and Temperature Settings
When learning how to slow cook a ham in a crock pot, the “Low” setting is almost always your best friend. Because the ham is already cooked, you are looking for a gentle internal temperature rise.
For a 6 to 8-pound ham, the general rule is:
- Low Setting: 4 to 6 hours.
- High Setting: 2 to 3 hours (not recommended for spiral hams).
The goal is to reach an internal temperature of 140 degrees Fahrenheit. Since the ham is already cured and pre-cooked, you aren’t looking for a “done” temperature like you would with raw pork (145 degrees Fahrenheit). You are simply looking for a “hot and delicious” temperature. Use a meat thermometer to check the thickest part of the ham, making sure the probe does not touch the bone, as the bone conducts heat differently and can give a false reading.
Step-by-Step Slow Cooker Ham Process
- Remove the ham from its packaging and discard any plastic discs covering the bone.
- Place the ham in the slow cooker. If it is a half-ham, place it flat-side down.
- Pour your chosen liquid (juice or broth) into the bottom of the pot.
- Rub your glaze or brown sugar mixture all over the surface of the meat.
- Cover tightly with the lid (or foil if it’s too tall).
- Cook on Low for 4 to 6 hours.
- Every hour or so, use a spoon to baste the ham with the juices accumulating at the bottom.
- Once the internal temperature hits 140 degrees Fahrenheit, turn off the heat.
Finishing Touches for a Crispy Exterior
The only thing a slow cooker cannot do is create a crispy, charred crust. If you prefer that “crackling” sugar finish, you can move the ham to a foil-lined baking sheet once it is finished in the crock pot. Brush it one last time with the thickened juices from the pot and place it under a broiler for 3 to 5 minutes. Watch it closely, as the sugar can go from caramelized to burnt very quickly.
Serving and Storage Tips
Let the ham 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. If you have a spiral-sliced ham, simply cut along the bone to release the slices.
Leftover slow-cooked ham is a gift that keeps on giving. It stays moist in the refrigerator for up to 4 days and freezes beautifully. Use the leftovers for diced ham and eggs, hearty split pea soup, or classic ham and cheese sliders. The bone itself should be frozen or used immediately to make a rich stock for beans or stews.
Common Mistakes to Avoid
The most frequent mistake is overcooking. Even on the Low setting, a ham can become mushy or stringy if left for 8 or 10 hours. Unlike a tough pot roast or pork shoulder, ham does not have the same amount of connective tissue to break down; it is already tender. Stick to the 4 to 6-hour window.
Another mistake is adding too much salt. Ham is naturally very high in sodium due to the curing process. Avoid adding extra salt to your glaze or the liquid in the bottom. Focus instead on sweetness and acidity to balance the existing salt.
Frequently Asked Questions
Can I put a frozen ham directly into the slow cooker?
It is not recommended to put a completely frozen ham in the crock pot. Because the slow cooker heats up slowly, the ham 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 slow cooking.
What if my ham is too big to fit the slow cooker?
If the ham is slightly too large, you can trim a few slices off the side or the end to make it fit. These extra pieces can be tucked into the gaps or saved for breakfast the next morning. As mentioned previously, using a “foil tent” is the best way to handle a ham that is too tall for the lid.
Should I add water to the slow cooker?
While you need liquid, water is often the least flavorful option. Using apple juice, pineapple juice, or even a splash of cola provides a much better flavor profile. If you only have water, consider adding a bouillon cube or some aromatics like onions and celery to the water to give it some character.
Can I overcook ham in a slow cooker?
Yes. If left too long, the meat will lose its structural integrity and become “mushy.” This is especially true for spiral-sliced hams. Always start checking the internal temperature at the 4-hour mark to ensure you don’t overshoot the 140 degrees Fahrenheit target.
How do I thicken the juices left in the pot for a gravy?
After removing the ham, pour the liquid into a saucepan. In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry. Whisk the slurry into the simmering juices and cook until it reaches your desired thickness. This creates a delicious, savory-sweet sauce to pour over the sliced meat.