"As with any roast, cooking a ham can be a process. Depending on how you do it, you run the risk of the meat drying out, or being undercooked in the center while the outside is overdone. How long it takes to cook varies greatly based on the size and type of ham. That is why using a slow cooker is a great idea for getting a perfectly done ham that maximizes flavor, cooks it thoroughly, and won't dry it out."
"A bone-in ham is ideal for the slow cooker as the bone helps to retain moisture and cook evenly. Likewise, a layer of fat on the outside of your ham can prevent it from drying out and also add flavor while it cooks. Since it is cured or smoked already, the ham does not need a lot of prep before cooking."
"Honey or pineapple juice can add to the flavor and provide a sweet contrast to the salty ham. Mustard, cloves, and other seasonings also balance well with ham. You can even go with the classic Coca-Cola or Dr. Pepper glaze to add flavor, sweetness, and moisture. Basically anything you would add to a ham when you roast it in the oven works just as well in a slow cooker. The big difference you will notice is that it will be a lot juicier in the end."
Slow cooking a ham preserves moisture and yields even cooking by using low, steady heat. Bone-in hams and exterior fat help retain juices and add flavor. Cured or smoked hams need minimal prep; placing brown sugar or a favorite glaze in the slow cooker creates caramelization without drying the meat. A 5–7 pound ham typically requires about one hour per pound to heat through. Sweet liquids like honey or pineapple juice, mustard, cloves, or cola-based glazes add balance, sweetness, and moisture. Higher temperatures increase muscle-fiber shrinkage and fluid loss, so slower cooking reduces dryness.
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