How to Cook a Ham in a Crock Pot

Cooking ham in the crockpot shouldn’t be intimidating or result in dry meat. This easy guide shares pro secrets for guaranteed tender and flavorful ham. Learn how to select the best cut, properly prep, adjust cook times, use glazes, and more. You’ll discover effortless tips for juicy, spiral cut ham with crispy sweet glaze in every warm slice straight from the slow cooker.

Choosing the Right Ham

Selecting the perfect ham is a vital first step for slow-cooked crockpot success. Factors like ham type, size, cut, and curing process greatly impact cooking time, temperature settings, and how flavors develop. Understanding key differences allows you to pick the ideal variety that aligns with your meal plans and preferences.

Understanding Ham Varieties

Hams come in several distinct varieties, each with unique properties that influence taste and texture.

Bone-in hams retain more natural pork essence since the bone continues leaching rich flavors throughout lengthy braising. However, the bone makes carving trickier. Average bone-in hams clock in around 18 pounds.

Spiral cut hams have deep slashes cut at regular intervals into the meat and fat. These grooves provide channels for glazes, juices and spices to permeate faster and deeper into the meat. Spiral hams cook 25% quicker than standard hams.

Hardwood smoked hams get slowly exposed to natural wood smoke for up to 3 days, offering richer, deeper flavor notes reminiscent of campfire bacon. Hickory and applewood are common smoking woods.

Fresh uncured hams provide a milder, subtly sweet taste and pale pink hue since they lack sodium nitrites from curing salts. Uncured hams cook fastest due to higher water content.

Size and Crock Pot Compatibility

A properly sized ham snugly fits in your cooker with about 2 inches of clearance on all sides for even heat circulation. Overstuffing leads to uneven cooking.

For example, a 6-quart oval crockpot can fit a 4-5 lb boneless ham or a 2-3 lb bone-in ham, comfortably serving 6-8 people. Scale ham size proportionately to match your cooker’s capacity and desired servings.

Verify crockpot dimensions and refer to ham sizing charts to choose an adequately sized piece. Underfilling produces better results than overpacking.

Preparing Your Ham

Proper preparation is key for maximizing the flavor and texture of crockpot ham. Following essential trimming, scoring, and studding techniques allows seasonings to penetrate deeply for heightened tastes. 

Trimming and Scoring Techniques

Trimming excess fat and scoring the surface prepares the ham for peak presentation and flavor absorption. First, use a sharp knife to cut away any thick, opaque fat deposits, leaving behind just a thin 1⁄4 inch layer to protect moisture. Score by making 1⁄4 inch deep crosshatch cuts in a diamond pattern across the fat cap. Scoring provides channels for liquids and seasoning to seep below the surface rather than pooling on top.

Studding with Cloves and Adding Flavor

Studding references poking whole cloves firmly into the ham’s meaty sections. Aim for 8-12 cloves per pound. As fat renders, cloves impart warming spice essence throughout. You can also stud with garlic, peppercorns, or fruit slices for complementary zing.

Consider injecting extra flavor too. Using an infusion syringe, pump in apple juice, ginger beer, vinegar or broth for amplified tastes. Inject fluid into multiple locations to distribute evenly.

Glaze Options

Glazes provide a sweet, flavorful coating that enhances visual appeal and taste. Playing with different recipes allows you to cater the finish to your preferences. From classic brown sugar to creative combinations, the possibilities are endless.

Classic Brown Sugar and Cola Glaze

This fan favorite glaze delivers the perfect balance of sweet and tangy. Simply combine 1 cup brown sugar, 1 cup cola, 2 tablespoons cornstarch, 2 tablespoons vinegar or lemon juice, and a pinch of cloves and black pepper in a small saucepan. 

Whisking constantly, bring the mixture to a boil over medium-high heat. Reduce heat and simmer for 5 minutes, until thickened to a syrupy glaze. Brush over ham during the last 30-60 minutes of cook time, reheating to use as a baste if needed. For a twist, use cherry or vanilla cola or add a shot of bourbon.

Mustard-Based and Vinegar Glazes

Mustard glazes pair bold, tangy flavors with the ham’s richness. In a bowl, mix 1⁄2 cup Dijon or whole grain mustard with 1⁄4 cup honey, 3 tablespoons brown sugar, 2 tablespoons cider vinegar, and salt and pepper to taste. Or, combine 1⁄2 cup yellow mustard with 1⁄3 cup peach preserves and 2 tablespoons cider vinegar. Spoon over ham during the final 30 minutes of cooking for a bright finish.

Creative and Custom Glaze Ideas

Branch out from the basics by blending fruit purees, herbs, spirits or health-conscious ingredients like maple syrup or agave nectar. Consider lemon juice with rosemary and orange marmalade or try an easy cherry soda glaze using jarred cherries, brown sugar, lemon juice and soda water. The possibilities are wide open for crafting a unique glaze full of flavor.

Cooking Process

Executing the ideal crockpot ham relies on following essential steps from start to finish. Walk through each phase below for tender, fall-apart meat and bold flavors.

Preparing the Crock Pot

Prep your cooker by covering the bottom with vegetable broth, apple juice, or water to add moisture as the ham cooks. For easy cleanup, line the pot with foil, leaving excess hanging over the edges. Position a rack in the bottom to elevate the ham above the liquid. Refer to your model’s manual to determine the best temperature and time settings based on ham size.

Adding the Ham and Initial Seasoning

Place your seasoned, glazed ham directly on the rack, fat side up. The rendered fat will drip down and baste the meat rather than pooling underneath. Apply any initial dry rubs now, massaging the blend thoroughly into the meat for maximize adhesion.

Applying the Glaze

Use a basting brush to coat your ham all over with an even layer of glaze during the last 30-60 minutes of cooking. As the sugar caramelizes, it forms an irresistible crispy exterior. Reapply warmed glaze 2-3 times for buildup. The thicker the glaze, the longer it takes to set.

Cooking Time and Temperature Settings

Cook times vary based on ham dimensions and whether bone-in or boneless. For example, a 4 lb boneless ham takes 4-6 hours on low while a 4 lb bone-in version requires 6-8 hours. Adjust heat to low and allot roughly 30 minutes per pound for bone-in and 15 minutes per lb for boneless. Internal temperature should reach 140°F.

Basting and Moisturizing Techniques

Every hour, baste the ham by brushing pan juices over the surface. Basting prevents drying while compounding flavors back into the meat. Alternatively, fill a turkey baster with broth or juice and inject moisture deep into the thickest parts of the ham.

Checking for Doneness

After the estimated cook time passes, start regularly checking temperature in the ham’s thickest section by inserting a meat thermometer horizontally. Once the thermometer displays 140°F, the ham is safe to eat. If undercooked, recheck every 20-30 minutes until reaching 140°F.

Resting and Carving the Ham

Before carving, always allow the ham to rest wrapped in foil for at least 15-30 minutes which completes the cooking process and produces juicier results. Use an electric knife or sharp carving blade to slice, cutting perpendicular to the bone. Serve warm or chilled.

Tips for a Juicy Ham

Achieving a moist, juicy ham relies on monitoring cooking and properly managing moisture. Avoid over drying with these useful tips at each stage.

Avoiding Overcooking

Use a meat thermometer to test doneness rather than solely relying on cook times. Insert the probe into the thickest section of meat, away from bone. For safest eating, cook until the ham registers 140°F internally. Exceeding 160°F leads to dryness. If unsure, remove from heat around 135°F and residual warmth will carry it the rest of the way.

Maintaining Moisture During Cooking

Baste the ham every 30-45 minutes using juices accumulated in the bottom of the crock to prevent the surface from drying out. Add water, broth or juice if pan drippings evaporate. Ensure the lid fits snugly to lock in steam. For extra insurance, place foil over the container edges before replacing the lid to seal in moisture.

Post-Cooking Tips for Juiciness

Once cooked, always allow the ham to rest 30-60 minutes wrapped in foil before carving. This completes the cooking process while redistributing juices back into the meat. Carve across the grain in thin slices and serve topped with pan liquids to keep each piece succulent and wet. Refrigerate leftovers in an airtight container completely submerged in broth or glaze. Reheat gently to preserve texture.

Fall-Off-The-Bone Crock Pot Ham Recipe

This foolproof crockpot ham recipe delivers tender, juicy meat bursting with sweet and tangy flavors. A brown sugar glaze spiked with mustard and vinegar provides the perfect balance of savory and sweet. Slow cooking guarantees a spiral cut ham that is super moist and easy to carve for serving a crowd.

Prep Time: 10 minutes

Cook Time: 4-6 hours

Total Time: 4 hours 10 minutes

Yield: 8-10 servings

Ingredients

• 8 lb spiral cut bone-in smoked ham
• 2 cups pineapple juice
• 1 cup brown sugar
• 1⁄4 cup Dijon mustard
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
• Fresh herbs for garnish (optional)

Instructions

1. Pour pineapple juice into a 6-quart oval crockpot and place ham cut-side down into the liquid.
2. In a bowl, combine brown sugar, mustard, vinegar and honey. Slather mixture evenly over ham surface.
3. Cook on low setting for 4-6 hours until the thermometer inserted into the thickest part reaches 140°F.
4. Transfer ham to a platter, tent with foil and let rest 15 minutes.
5. Pour cooking liquid into a saucepan over medium heat. Whisk in slurry and simmer for 2 minutes until thick glaze forms.
6. Spoon glaze over ham, garnish with fresh herbs if desired and serve.

Tips

• For extra flavor, baste ham with pan juices every hour.
• Allow 15-30 minutes of resting time before carving for juicier results.
• Refrigerate leftovers 3-4 days or freeze ham pieces for later use in fried rice, soups, sandwiches and more!

Conclusion

Cooking a ham in a crock pot offers a convenient and hassle-free method to achieve a tender, flavorful dish. The slow cooking process allows the ham to become moist and succulent while infusing it with any seasonings or flavors you choose. With minimal effort required and delicious results guaranteed, cooking a ham in a crock pot is a winning choice for any occasion.