What kind of ham works best in a slow cooker?
A fully cooked spiral ham is easiest because it is already sliced and reheats evenly. A boneless fully cooked ham also works well. If your ham is labeled cook before eating, you will need to cook it to a safe internal temperature (see below), which is a different process than simple reheating.
What internal temperature should ham reach?
Ready-to-eat, fully cooked ham: heat to about 140°F for serving (USDA guidance).
Cook-before-eating ham: cook to 145°F, then let it rest 3 minutes before serving.
Always take the temp in the thickest part and avoid touching the bone (if it has one).
How long do I cook a fully cooked ham in the slow cooker?
You are basically reheating and flavoring it. Plan on 3 to 4 hours on LOW for a 6 to 8 pound ham, or 2 to 3 hours on HIGH. Slow cookers vary, so start checking early. Along with temperature, you are looking for doneness cues like: a knife slides in easily, the slices loosen, and the ham feels hot all the way through (but not falling apart).
Spiral ham can dry out if it overcooks, so as soon as you hit temp, switch to WARM (briefly) or serve.
My ham is too big for my slow cooker. What now?
Trim it, or cut it in half and stack the halves with the cut sides down. For spiral ham, you can gently separate it into two big chunks. If the lid will not close, it will not slow cook correctly, so do not force it.
What if my ham is smaller or larger?
Smaller (3 to 5 pounds): start checking at 2 to 3 hours on LOW.
Larger (9 to 10 pounds): plan closer to 4 to 5 hours on LOW, and rotate or reposition once if your slow cooker has hot spots. Temperature is the real boss here, not the clock.
Do I need to add liquid?
A little helps create steam and keeps the glaze from scorching around the edges. I like apple juice, broth, or even water. You are not boiling it, just giving the slow cooker some humidity to work with.
My ham came with a glaze packet. Do I use it?
Totally optional. If you love the classic packet vibe, you can use it instead of this glaze. If you are making the honey mustard glaze below, you can discard the packet or save it for another use.
Can I make it less sweet?
Yes. Cut the brown sugar to 2 tablespoons and use a more assertive mustard like Dijon. You can also add more vinegar or a squeeze of lemon at the end to brighten it up.
How do I get those crisp edges?
Slow cookers are not built for browning. If you want crisp, sticky edges, pop slices on a sheet pan, brush with glaze, and broil for 2 to 4 minutes. Watch it like a hawk.
