Cover the crockpot and cook on low for 4 to 6 hours, or on high for 2 to 3 hours. Because the ham is already fully cooked, you’re reheating it rather than cooking it from raw — the goal is an internal temperature of 140°F (60°C) throughout. Low and slow is the preferred method: the longer, gentler heat gives the glaze more time to develop and penetrate the ham, and the low setting produces more moisture in the pot than the high setting. If you’re home during cooking, baste the ham once or twice by spooning the liquid from the bottom of the crockpot over the surface — this builds up an increasingly thick, glossy coating as the cooking time progresses. Basting is optional but noticeably improves the final result.
Step 5 — Reduce the Glaze (Optional but Excellent)
When the ham is done, carefully transfer it to a serving platter using large tongs or two large spoons. Pour the remaining liquid from the crockpot into a small saucepan and simmer over medium-high heat for 5 to 10 minutes, stirring occasionally, until it reduces to a thick, syrupy glaze consistency. This step takes the cooking liquid from a thin braising liquid to something closer to a proper sauce — rich, glossy, and intensely flavored. Spoon or brush this reduced glaze generously over the ham before serving and pass any remaining sauce at the table.
Step 6 — Slice and Serve
For a spiral-cut ham, the individual slices will come away from the bone easily — run a knife along the bone to release the slices if they haven’t separated fully during cooking. Arrange on a platter and spoon additional glaze over the top. Serve immediately while warm.
Tips for the Best Results
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