Slow Cooker Christmas Ham Recipe (2024)

FAQs

Does ham need to be submerged in a slow cooker? ›

It doesn't need to be submerged. Half way up seems fine. Flipping the pork is ideal but I don't get a chance usually because it's cooking while I'm at work. When it's done cooking I take the pork out and shred (pull) it with two forks.

Set the slow cooker to its low setting, and cover the pot. Most hams will reheat in between three and six hours, depending on their size. A three pound ham may take two and a half to three hours whereas a six or seven pound ham may take up to six.

Preheat the oven to 350 F. Place the ham on a rack in a large baking pan and add about 1/4- to 1/2 inch of water to the pan. If the ham is labeled "fully cooked" (does not require heating), heat it in the oven for about 10 minutes per pound, or to an internal temperature of 140 F.

Shank: Ham from the shank end is the picturesque ham profile that pops into most people's heads when they think of a Christmas ham. The pork comes from the leg portion of the pig and tends to be a bit leaner. Bone-in ham from the shank has one long bone, which can make carving a breeze.

Low: 7-8 hours to reach the simmer point. High: 3-4 hours to reach the simmer point.

Plan on baking your pre-cooked ham at an oven temperature of 325 degrees Fahrenheit, covered with foil, until it reaches a safe internal temperature of 140 degrees Fahrenheit, as recommended by the USDA. A pre-cooked 10-pound ham, bone-in will need about 2 1/2 hours.

Reheat in a 325-degree oven until it reaches an internal temperature of 135 to 140 degrees. You can also place the ham in an oven bag. Figure no more than 10 minutes per pound for reheating. For hams that are fully cooked (again, check the label) and not spiral sliced, first cut off any skin.

For years, I've been making my glazed ham the day before serving then just reheating it on the day of. It comes out 100% perfectly. The glaze is just as good as freshly made and the ham flesh doesn't dry out at all.

Because most hams sold at grocery stores are smoked and fully cooked, they only require heating before eating. However, glazing a ham adds that special final touch if you want to wow your crowd with extra flavor and texture.

Whether you are cooking a bone in or boneless ham, pre-heat your oven to 325 degrees. Start by removing the packaging from the ham (and bone guard if you're cooking a bone in ham), and you can rinse the ham before cooking if desired.

How do you keep a precooked ham moist? ›

The best way to keep your ham from drying out is to utilize the drippings that come in the package. Pour the juice from the package onto the ham. If there isn't a lot of juice in your package, you may want to add your own liquid.

It really depends on what you like and how many people you're serving! We liked both whole and spiral-cut hams and didn't have a preference for bone-in or boneless.

There is no need to cover the meat in liquid when cooking with a slow cooker, you only need enough liquid to cover the base of the slow cooker as the meat and vegetables will release liquid as they cook. Slow cooking beef is a simple and soothing winter option that never goes out of style.

So no, you need not add any water when cooking with a crockpot, at least when you're cooking something with enough moisture of its own to cook in, which I suspect would be all meats and vegetables, as long as the lid works.

For an all-American classic, I use a mix of ketchup, grainy mustard, apple cider vinegar, and Coca-Cola. Your liquid should not cover your pork in the slow cooker: it should only come up about a quarter of the way up the sides.

Put the ham in a pretty (okay, so it doesn't have to be pretty) roasting pan with the bone side down, fat side up. Add one cup of water to the pan. (Some experts say not to do this, but I do it…so there, experts!) Cover it completely with aluminum foil.