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How to Cook a Ham in a Crock-Pot vs. Oven

by 
author image Molly Thompson
As a national security analyst for the U.S. government, Molly Thompson wrote extensively for classified USG publications. Thompson established and runs a strategic analysis company, is a professional genealogist and participates in numerous community organizations.Thompson holds degrees from Wellesley and Georgetown in psychology, political science and international relations.
How to Cook a Ham in a Crock-Pot vs. Oven
Citrus fruits make tangy accompaniments to cooked ham.

Treat the family to a slow-baked ham by cooking it in a Crock-Pot. Tender, sweet ham doesn't have to just be an Easter Sunday special anymore, requiring hours of cooking time in the oven. Adapt a traditional oven-baked ham recipe by including a little additional liquid for flavor and tenderizing, and a slow-cooked ham will turn into a delicious, fragrant and filling meal, even after a busy day at the office or running errands.

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Step 1

Score the fat on top of the ham by making 1/4-inch cuts in a diamond pattern, using a paring knife. Poke whole cloves into the top of the ham in desired pattern.

Step 2

Place the ham into the Crock-Pot. Slowly pour the cider over the ham.

Step 3

Sprinkle the top of the ham with 1/4 to 1/2 cup loose brown sugar. Add a dash of dried mustard.

Step 4

Cover the Crock-Pot. Cook the ham on the low setting for six to eight hours.

Things You'll Need

  • 4- to 5-pound thawed, precooked ham
  • Paring knife
  • Whole cloves
  • 4- to 5-quart Crock-Pot
  • 1 cup apple cider
  • Brown sugar
  • Dried ground mustard

Tips

  • Substitute cola, ginger ale or lemon-lime soda for the apple cider for a tangy flavor variation.
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