How To Cook 6kg Ham In Slow Cooker [GUIDE]

Cooking a large, succulent ham can feel intimidating, especially when it’s a hefty 6kg piece. Yet, a slow cooker transforms this daunting task into a simple, hands-off process. Using low, steady heat, the slow cooker gently warms the meat while allowing flavors to meld, ensuring a moist, tender, and flavorful result. Unlike traditional oven roasting, slow cooking requires less active monitoring and dramatically reduces the risk of overcooking, making it ideal for busy households or holiday gatherings. This method also infuses the ham with any glazes or seasonings you choose, creating a dish that is as rich in taste as it is in texture. By the end of this guide, you’ll be equipped with precise cooking times, troubleshooting strategies, and professional tips to guarantee perfect results.

How Long To Cook A 6kg Ham In A Slow Cooker

A ham of this size requires patience and careful timing to cook evenly. For a bone-in ham, the slow cooker works best on a low setting to maintain moisture and prevent the meat from drying out.

• Low Setting: Typically, cook for 5-6 hours per kilogram, which translates to roughly 30-36 hours for a 6kg ham. However, this seems extraordinarily long, as most slow cookers are not designed to run continuously for that duration safely. It’s safer and more practical to consider 2-3 hours per kilogram on low, resulting in 12-18 hours, depending on your slow cooker’s heat consistency.
• High Setting: If you’re short on time, a high setting can reduce cooking to 1-1.5 hours per kilogram, meaning 6-9 hours for a 6kg ham, though this may slightly compromise tenderness.

Always confirm with a meat thermometer rather than relying solely on time, as slow cooker temperatures can vary, and different hams (smoked, unsmoked, pre-cooked, or raw) behave differently.

How To Tell If It Is Done

Checking doneness is crucial to avoid undercooked meat, which can be unsafe, or overcooked meat, which can be dry.

• Internal Temperature: For a fully cooked, pre-smoked ham, aim for 60-65°C (140-150°F). For an uncooked or raw ham, the safe temperature is 70°C (160°F).
• Visual Cues: The ham should have a consistent color throughout, with juices running clear, not pink.
• Texture Test: The meat should be tender and easily pull away from the bone with a fork. If it resists or feels rubbery, it needs more cooking.

Always insert the thermometer into the thickest part of the meat, avoiding contact with bone, which can give falsely high readings.

Ingredients Needed

For a flavorful slow-cooked ham, you’ll need:

• 6kg ham (bone-in or boneless, pre-cooked or raw depending on preference)

• Glaze Ingredients

  • 200g brown sugar or honey
  • 100ml Dijon mustard
  • 100ml orange juice or pineapple juice
  • 1-2 tablespoons apple cider vinegar
  • Optional spices: cloves, cinnamon, or smoked paprika

• Liquid For Slow Cooking

  • 250-500ml of stock, apple juice, or water (enough to cover the base of the slow cooker without submerging the ham)

• Optional Aromatics

  • 2-3 bay leaves
  • 1 onion, quartered
  • 3-4 garlic cloves

These ingredients ensure the ham stays moist while the glaze caramelizes slightly during cooking, infusing each bite with depth and richness.

How To Cook A 6kg Ham In A Slow Cooker

1. Prepare the Ham: Remove packaging and, if necessary, score the fat in a diamond pattern to allow the glaze to penetrate.
2. Prepare the Slow Cooker: Pour the liquid (stock, juice, or water) into the base and layer aromatics if using.
3. Place the Ham: Position the ham, fat side up, in the slow cooker. This allows the fat to baste the meat during cooking.
4. Apply the Glaze: Mix glaze ingredients and coat the ham evenly. Some prefer to reserve half for later in cooking to prevent burning.
5. Cover and Cook: Set to low, cooking for the calculated hours (usually 12-18 hours for a 6kg ham on low).
6. Baste Periodically (Optional): If your slow cooker allows, baste the ham once or twice to enhance flavor.
7. Finish with Glaze (Optional): For a sticky, caramelized finish, brush with remaining glaze and transfer to an oven at 200°C for 15-20 minutes.

When Things Go Wrong

Even with slow cooking, issues can arise:

• Dry Ham: This usually results from cooking too long or not using enough liquid. Remedy by adding more liquid, covering tightly, or wrapping in foil.
• Undercooked Ham: Check your thermometer; if below target temperature, continue cooking and ensure the lid is fully sealed.
• Flavorless Ham: Slow cooking can dilute flavors. Boost with concentrated glaze, herbs, or spices during the final hours.
• Burning Glaze: If the glaze caramelizes too quickly, cover with foil or reduce sugar in the glaze.

Expert Tips

• Always use a meat thermometer-relying on time alone is risky with a large ham.
• Score the fat to maximize glaze absorption.
• If your slow cooker is small, cut the ham into halves or thirds for even cooking.
• Let the ham rest 15-20 minutes after cooking; this allows juices to redistribute, keeping it moist.
• For holiday presentation, brush with additional glaze and briefly broil for a golden, glossy finish.

Can I Do This Without A Slow Cooker?

Yes. An oven can achieve similar results:

• Preheat to 140-150°C (285-300°F) for low-and-slow cooking.
• Place the ham in a roasting pan with liquid, cover with foil, and cook for 1.5-2 hours per kg.
• Finish uncovered for 15-20 minutes to caramelize the glaze.

The slow cooker simply adds convenience and reduces active monitoring.

Reheating Leftovers In Slow Cooker

Slow cookers are ideal for reheating ham without drying it out:

1. Slice the ham into manageable portions.
2. Place in the slow cooker with a splash of stock, juice, or water.
3. Heat on low for 2-3 hours, or until internal temperature reaches 60°C.
4. Avoid high heat, which can toughen the meat.

This method also allows flavors to infuse further, making leftover ham tastier than the first day.

FAQs

How Long Should I Cook A 6kg Ham In A Slow Cooker?

For a 6kg ham, cook it on low heat for approximately 8 to 10 hours. Slow cooking allows the ham to heat evenly and remain tender without drying out. High heat may reduce cooking time to 4-5 hours, but slow cooking on low is recommended for the best texture.

Do I Need To Add Liquid When Slow Cooking A Ham?

Yes, it’s important to add some liquid to the slow cooker to keep the ham moist and prevent it from sticking. Common choices include water, broth, apple juice, or a mixture of honey and mustard. Typically, 1 to 2 cups of liquid is sufficient for a 6kg ham.

Should I Score Or Glaze The Ham Before Placing It In The Slow Cooker?

Scoring the ham in a diamond pattern allows the glaze or seasoning to penetrate more deeply, enhancing flavor. Apply your glaze before cooking or during the last 1-2 hours of cooking for best results.

Is It Necessary To Cover The Ham While Cooking In A Slow Cooker?

Yes, always cover the slow cooker with its lid. Covering traps steam and heat, ensuring the ham cooks evenly and remains moist throughout the cooking process.

How Can I Tell If The Ham Is Fully Cooked?

The ham is fully cooked when its internal temperature reaches 60-65°C (140-150°F) for pre-cooked hams, and 70°C (160°F) for raw or partially cooked hams. Use a meat thermometer inserted into the thickest part of the ham to check doneness.

Can I Add Vegetables To The Slow Cooker With The Ham?

Yes, root vegetables like carrots, potatoes, and onions can be added. Place them at the bottom of the slow cooker so they cook in the ham’s juices, which will enhance their flavor. Keep in mind that vegetables may become very soft over long cooking times.

Do I Need To Turn The Ham During Slow Cooking?

For a whole 6kg ham, turning is optional. Slow cookers heat evenly, but rotating the ham halfway through can help ensure the glaze or juices coat it uniformly.

How Do I Prevent The Ham From Drying Out In The Slow Cooker?

To prevent dryness, ensure enough liquid is in the slow cooker, cook on low heat, and avoid overcooking. Additionally, basting the ham occasionally with its juices or glaze during cooking can help maintain moisture.

Can I Use A Frozen Ham In The Slow Cooker?

It is not recommended to cook a frozen ham in a slow cooker, as slow cookers heat slowly and unevenly, which can result in unsafe temperatures. Thaw the ham completely in the refrigerator before slow cooking.

Should I Let The Ham Rest After Slow Cooking?

Yes, after cooking, let the ham rest for 15-20 minutes before slicing. This allows the juices to redistribute, resulting in a juicier and more flavorful ham.