Slow Cooker Ham Guide
Using a slow cooker is an easy way to warm a fully cooked ham and infuse it with flavor without constant attention. Slow cookers excel at retaining moisture and are ideal for boneless or smaller hams; for larger hams, ensure they fit comfortably in the insert.
Basic approach:
- Use a fully cooked ham labeled “ready-to-eat.” The slow cooker is for heating and flavoring, not cooking raw pork.
- Place the ham cut-side down in the slow cooker. Add a small amount of liquid—1/2 to 1 cup of water, broth, apple juice, or a mixture—to the bottom to create steam and prevent drying.
- Set on LOW for 3–4 hours or HIGH for 1.5–2.5 hours. The internal temperature target is 140°F (60°C). Exact time depends on ham size and slow cooker model.
Flavoring tips:
- Glazes: mix brown sugar, mustard, honey, and a splash of citrus or pineapple juice. Pour over ham in the final 30–45 minutes to avoid overly dark glazing.
- Aromatics: add sliced onions, garlic, or whole cloves into the liquid for background flavor.
- Liquid choices: apple cider or pineapple juice adds sweetness; broth keeps it savory.
List of quick steps:
- Trim excess fat if desired. 2. Place ham in slow cooker with 1/2–1 cup liquid. 3. Heat on LOW 3–4 hours until 140°F. 4. Apply glaze last 30–45 minutes if desired. 5. Rest and slice thinly.
Serving and storage:
- Let rest 10–15 minutes before slicing for juicier cuts.
- Refrigerate leftovers within two hours and use within 3–4 days.
Cautions:
- Don’t rely solely on time; use a probe thermometer. Avoid continuous high heat for long periods to prevent drying.
Slow cooking simplifies holiday or weeknight prep and produces consistently tender, moist ham when you monitor temperature and add a finishing glaze near the end.