Slow Cooker Ham

Ingredients

• 3.4 kg (7.5 lb)smoked, bone-in half ham (shank or butt portion)
• 120 ml (1/2 cup)water
• 113 g (1/2 cup)butter
• 30 g (1/4 cup)flour
• 240 ml (1 cup)ham drippings
• 120 ml (1/2 cup)half-and-half
• 120 ml (1/2 cup)milk

Instructions

1. 1

   Thaw the ham

   If the ham is frozen, thaw it in the refrigerator before cooking.

2. 2

   Prepare the ham

   Remove and discard the wrapper and the plastic piece covering the bone. Set the ham in a large slow cooker with the cut side facing down.

3. 3

   Add the water

   Pour 120 ml (1/2 cup) of water into the slow cooker.

4. 4

   Cook the ham

   Cover the slow cooker and cook on low for 4–6 hours, until the ham reaches an internal temperature of 60°C (140°F).

5. 5

   Slice the ham

   Cut slices perpendicular to the bone, directing the knife towards it. Then cut along the bone to release the slices.

6. 6

   Keep it warm

   Arrange the sliced ham on a platter, or return it to the cooking juices in the slow cooker and switch to warm until serving. If you need to hold it for longer, stir it occasionally and spoon the juices from the bottom over the slices.

7. 7

   Melt the butter

   For the gravy, melt the butter in a saucepan over medium heat.

8. 8

   Cook the flour

   Whisk in the flour and cook for 1–2 minutes, continuing to whisk.

9. 9

   Add the liquids

   Whisk in the ham drippings, half-and-half and milk.

10. 10

    Thicken the gravy

    Cook, stirring, until the gravy is smooth, thickened and heated through.

What is slow cooker ham?

This is a home-style American preparation of smoked ham, gently heated in a slow cooker and served with gravy. The slow cooker keeps the process straightforward and gives the ham time to warm through.

Bone-in ham is the defining choice here: the bone gives you a useful guide when slicing, while the cooking juices provide the base for the gravy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 625 calories, 66g protein, 3g carbs, 37g fat.

The ham provides most of the protein, while the flour contributes a small amount of carbohydrate. Butter, half-and-half and milk account for much of the gravy's fat. Balance the plate with vegetables and a suitable potato side.

Choosing the ham

Cut: Use a smoked, bone-in half ham, either the shank or butt portion, as specified in the recipe. Make sure it fits inside your slow cooker with the lid closed.

Thawing: If frozen, thaw the ham in the refrigerator before it goes into the cooker. Remove the wrapper and the plastic bone cover before cooking.

Getting the slow cooker ready

Position: Set the ham in the cooker cut side down so it sits securely. Add the measured water before putting on the lid.

Timing: Cook on low for 4–6 hours, checking towards the end for an internal temperature of 60°C (140°F). The time needed can vary with the ham and slow cooker.

Slicing and holding

Slicing: Cut towards the bone to make the slices, then run the knife along the bone to free them. This two-direction approach helps separate the meat cleanly.

Keeping warm: The sliced ham can rest on a platter or go back into its cooking juices on the warm setting. Spoon the juices over it from time to time if holding it before serving.

Making the gravy

Roux: Melt the butter, then whisk in the flour and cook for 1–2 minutes. Keep whisking so the mixture cooks evenly.

Finish: Add the ham drippings, half-and-half and milk, then stir as the gravy thickens. Stop when it is smooth and heated through.

Serving ideas

Serve the sliced ham with the gravy spooned over it or alongside. Potatoes and vegetables make a practical accompaniment and round out the meal.

Keep some cooking juices available at the table for anyone who would like extra moisture with their slices.

Recipe notes & tips

• Thaw frozen ham fully in the refrigerator before cooking.
• Check that the ham fits with the slow cooker lid closed before you begin.
• Use a thermometer to check for 60°C (140°F) near the end of cooking.
• Whisk the flour into the melted butter continuously for 1–2 minutes.
• Stir the gravy as it heats so it thickens smoothly.
• If holding sliced ham in the cooker, spoon the juices over it occasionally.

Variations

• Add mustard: Serve the ham with mustard at the table for a sharper contrast.
• Use the shank portion: Choose the shank half when that is the bone-in cut available.
• Use the butt portion: Make the recipe with a bone-in butt half instead.
• Thicken the gravy further: Cook and stir it a little longer until it reaches your preferred consistency.
• Serve extra juices: Keep some of the ham cooking liquid handy to spoon over slices.

Common mistakes to avoid

• Cooking from frozen: Thaw the ham in the refrigerator before putting it in the slow cooker.
• Leaving on the wrapper: Remove the wrapper and plastic bone cover before cooking.
• Skipping the temperature check: Check that the ham reaches 60°C (140°F) internally.
• Cutting only across the meat: Slice towards the bone, then cut along it to release the slices.
• Adding flour without whisking: Whisk it into the butter to help keep the gravy smooth.
• Leaving the ham uncovered while holding: Keep it in the cooker juices on warm and baste it occasionally.

How to store

Refrigerate leftover ham and gravy in covered containers within 2 hours, and use within 3–4 days. Reheat until steaming hot, adding a little reserved juice or milk to the gravy if needed.

Frequently asked questions