Fall-Off-The-Bone Crock Pot Ham


I can almost guarantee that once you try this ham recipe, you will never go back to preparing your ham any other way.  Not only does this recipe completely free up your oven during the holidays for your turkey or dinner rolls or whatever else you may need it for, but the end result will leave you feeling like the king/queen of the kitchen because chances are, it will be the talk of the dinner table.  The ham is so tender; it falls apart and is so full of flavor.  We make this ham year round in our house because my family absolutely loves it and it enables us to have so many awesome options for quick meals with the leftovers.   You will want to eat the entire thing yourself.  You may find yourself limiting your guests to a small helping of ham because you are going to want those leftovers! 🙂


1 Bone-in Ham

Here’s a little lesson on ham…At a regular grocery store, you will most likely have the option of a “Butt End/Portion” (the upper portion of the leg) or a “Shank End/Portion” (the lower portion of the leg). The “Butt ” cut generally has more meat than the “Shank ” cut, but also contains more fat and bone. The “Shank ” cut only has one large bone so it is a great choice if you will be carving your ham.  We won’t be doing much carving folks; it’s going to be falling apart on its own. If you are curious what the difference between the “End” and the “Portion” cuts are, I will enlighten you.  Have you ever bought the “Center Ham Slices” from the store? They are more like a ham steak, usually less than 1” thick.  This is the prime cut from the ham that is sliced from between the “Butt” and the “Shank” portions of the ham.  If you buy a ham labeled “Butt or Shank End,” you are buying a ham that still has that center slice attached.  If you buy the “Butt or Shank Portion,” that center slice has been removed.   

As far as our ham goes, I recommend the “Butt Portion” as our goal for this recipe in the crock pot is to find the shortest ham you can. We are good with bones and fat in a crock pot recipe because they are going to give us a ton of flavor.  Also a note on spirals… they will work just fine but tend to dry out a little more and don’t give you the delicious chunks of shredded ham.  You will just have a whole lot of tiny little pieces.    Whew! Let’s move on!

3 cups light brown sugar (I never measure, so this is just an approximate amount).


brown sugar

Use about 1 and ½ cups of the brown sugar, or enough to cover the bottom of the crock pot in a ¼ inch layer.


Cut open your ham packaging and remove the plastic circle that is most likely covering the bone on the bottom side of the ham.

ham in pot

Place your ham face down on top of the brown sugar.

ham and sugar

Coat the top of the ham in a thick layer of brown sugar.


Replace lid.  If your ham is too tall to fit the lid on top, cover with a few pieces of foil.  Try to get as tight a seal as possible.

Cook over high heat for 6-7 hours or low heat for 8-10 hours. I like to flip the ham at least once during the last hour or two of cooking to ensure the entire ham gets to soak in all the yummy juices.


You know the ham is done when you can poke in a fork and easily shred the ham.  The hams are already pre-cooked before they are packaged so if you happen to run short on time and have to pull it out before it starts falling apart, it will still be ok to eat. 

Remove from crock pot and serve in chunks.

Don’t worry about cleaning off the bone too much because you can save the bone and scraps for a split pea and ham soup or ham and navy bean soup. 

I usually save some of the ham chunks for leftovers and sandwiches but the rest I cube up and freeze for convenient additions to other meals.  Use a handful for omelets, breakfast burritos, biscuits and ham gravy, baked macaroni and cheese with ham, etc. This is primarily why I make ham year-round.  I love the convenience of having it in the freezer for go-to meals. 

Stay tuned as I will be using some of my left-overs in other recipes.

Fall Off The Bone Crockpot Ham

  • Servings: 6-10
  • Difficulty: Easy
  • Print



1 butt-portion ham (approx. 6-9 lbs)

3 cups light brown sugar


  1. Remove ham from plastic wrap, also remove plastic circle that is covering the bone.
  2. Cover the bottom of the crockpot with a  good layer of brown sugar.
  3. Place the ham face (flat side) down in the crockpot.
  4. Cover the top of the ham with the remaining brown sugar.
  5. Cover with lid (or foil if lid doesn’t fit).
  6. Cook on low for 8-10 hours or high for  6-8 hours.
  7. Flip ham in the last hour or two to ensure that the top of the ham is allowed time to soak in the juices.
  8. Remove ham from crockpot when ham easily falls apart.  Pull ham apart (being careful not to burn your fingers) to separate the meat from the fat and bone.
  9. Serve on a platter.



477 comments on “Fall-Off-The-Bone Crock Pot Ham

  1. Connie says:

    I wondered how the leftovers would be in ham and beans and other savory dishes (Mac and cheese,etc) since it has a lot of brown sugar. Does the sugar affect the flavor of those other dishes? Just curious.

  2. JoAnn V says:

    If you are cooking it that long won’t it get dried out? Its already fully cooked when we buy it.

  3. Sandra Abla says:

    I’m a black pepper lover….really any pepper but my question is can I put black pepper on my ham and then follow the recipe?

  4. Nick says:

    First off. Congratulations. I have never seen a recipe with so many POSITIVE comments.

    I wante to see if time wasn’t and issue, would you recommend low or high heat.

    I’m looking forward to trying this soon.


  5. Serena says:

    Can you add a can of beer to this recipe?

    • Hi Serena! Sorry for the delayed response! Did you try it with beer? I would imagine it would be delicious! You will just have to watch the fluid level because my crock pot gets very full of juices with no liquid added. Maybe as it gets really full you can ladle some out. Let me know if you try it. Very curious to know how it would turn out.

  6. Jeremy says:

    This has been my go to ham recipe for YEARS!!! Everybody knows pulled pork, but pulled ham in the crockpot surprises guests all the time. Making it again for Sunday Funday tommorow.

  7. Deanna Correa says:

    DELICIOUS & Super Easy! Love this recipe. Next time, I’m going to try it with a layer of mustard under the top layer of brown sugar.

  8. Jane says:

    Made this last night for Sunday dinner. It turned out great. My family loved it. I had planned on using a boneless ham, but store was out of them. But this turned out even better. I added a can of pineapple chunks, minus the juice. Served with scalloped potatoes. I used a 10 lb butt portion ham. Tight fit in my 6 qt crock pot. But it worked. Next time, we’ll get a smaller ham. As soon as the ham was done, a few minutes before the potatoes, everyone wanted a sample taste. They had been smelling the ham cooking all day, and couldn’t wait to taste it. And we have leftovers! Thank you so much for the recipe!

  9. Joyce says:

    I’m making this now and I can’t wait to see how it turns out!

  10. […] Ham, Mashed Potatoes […]

  11. Afton Karns says:

    I just put a 10lb ham in the oven at 200°. (It wouldn’t fit in my 7QT crockpot. ): How long would you say this needs to cook? It is 5:30am here and I need it done by 12pm.

    Thank you!!!

  12. Tina Mullins says:

    I tried this recipe last year, and my ham turned out really dark. I thought it was the brown sugar, so this year I didn’t use any brown sugar. It still turned out very dark. It tastes ok. It just doesn’t look pink like yours. I wonder if I overcooked it. I put it in the crockpot overnight on low. It was in there probably 12 hours.

  13. Laura Kahabka says:

    Hi! This looks so easy! Does it creat enough juice for ham gravy? That’s my husbands favorite part!

    • Hi Laura. Sorry for the delay in answering. My blog has been not allowing me access for the last several weeks and I couldn’t figure out why until now. Did you end up using the juice for gravy? One of these days I am going to try it. Another one of my readers said it was delicious, I just worry about it being sweet so I have yet to try it. Let me know!

  14. Heather says:

    we loved this ham in the crockpot! I think mine could have used another hour or so for it to be fall of the bone tender but 4 very hungry boys couldn’t wait another second because they were “staaaaarving”! 🙂 haha, but it was absolutely delicious! I didn’t put the whole 3 cups of sugar in and also covered the whole thing in dijon mustard bc we love to make split pea soup with the bone and broth and didn’t want it to be super sweet! Loved the way it came out! Thanks for the recipe!

  15. Becky says:

    I am very confused about the type of ham I have. We purchased a half a hog from a farmer who had it processed. My packaging says “cured ham roast”. Is it considered “pre-cooked” because of the curing? Or is it uncooked?
    Bottom line is, will this type of ham work with this recipe as it sounds great!
    I have cooked one of these in the past in the crock pot (but without the brown sugar) and it seemed dry and grainy.

    • Hi Becky, I am so sorry for the delayed response. My blog has been down and would not allow me to access it. I finally got it figured out this morning. So I hope you were able to find your answers before thanksgiving but curing is just a method of flavoring and preserving (adding lots of salt and possibly other chemicals and removing some of the moisture. It does not necessarily mean it is pre-cooked. If your ham is cured, it should work for this recipe. You may have to add some time to the total cooking time but I don’t see any reason why it should not turn out. If you tried it, let me know how it went. Thanks and sorry again about the delay in answering!

  16. Kevin says:

    I have been cooking this for years but in the oven. I also add one can of pineapple chunks with syrup.

  17. Margaret Saltrick says:

    Made this for Easter and it was amazing! Just shared the recipe with my mom!! Here’s a question… We have a ham from a farm raised hog (i.e. not precooked). Will this recipe work with that ham or does it need to be precooked?

    • Hi Margaret! So glad you loved the ham. So, as far as the raw ham goes, if it is not cured, it will end up tasting like any other pork cut you put in the crock pot (basically pulled pork). That yummy salty flavor comes from the curing process. Hope this helps!!

  18. Cindy says:

    Just made this ham for Easter dinner! WOW!!! Will never spend a small fortune on a Honey Baked Ham again! Easy and so delicious!! My whole extended family came and everyone loved it! Will be making bean soup tomorrow with the leftover ham and juice. I never dreamed it would be tender and moist with not adding any liquid but the crockpot was full of all the good juices from the ham! I bought a spiral because it was on sale and I was glad I only cooked it on low for about 7/8 hours. Spiral hams do tend to fall apart into smaller pieces but the ham could not have tasted better. My husband pretty much made himself sick eating too much! 🙂 Great to have my oven free for all my other sides! Will always make my ham this way! Far cheaper and super easy and yummy! Thank You Thank You!

  19. Sheri says:

    Just tried this and it literally fell off the bone! There’s not one shred of ham left on the bone. I put a 10.75 pound ham in my crock pot and after about 7 hours I cut it up so the juices could get on the inside since it was so big. And I flipped it and continued to cook on low an additional 2 hours. And it shredded perfectly ! Can’t wait to see what everyone thinks! The kid wouldn’t shut so I just used some foil and wrapped tightly around the top of the crock pot. I was skeptical it would dry out and after 3 hours the crockpot was 3/4 full with juice and I was relieved ! So glad I tried it. I used a hard wood smoked Smithfield ham (butt portion)

  20. Nicole says:

    Hi! Gearing up to try this for our Easter ham (but I’m nervous because our crockpot seems to burn everything!). Is there a minutes per pound estimate? I’m getting my ham locally and I don’t have control over the size.

    • Hi Nicole. I actually don’t know what it works out to be per pound. I always just put mine in and never pay attention to the time. I just flip it once when the top starts looking a little dry so it can soak in all the juices. I would just keep your eye on it and turn it to warm when it’s done. You really can’t over cook the ham. Happy Easter!

  21. Jeffrey Thatcher says:

    The Ham LOOKS a little darker than the photos,It doesn’t taste burnt it’s really great!! Did I miss up???

  22. A r l y n says:

    I bought a Smithfield butt end ham at Christmas and cooked it for around 6 hours according to your instructions it turned out tasty tender and delicious. Tomorrow morning I’m going to do a 13 lb shank ham they had a sale on them at the grocery store so I thought I’d try another one. Not to advertise for Smithfield but I have found that they are some of the best smoked hams around.

  23. Rebecca says:

    Did the ham shown in this picture have any of the “skin & fat” cut off of it before hand or what?
    My shank portion ham has a whole lot of skin on it..like I can see no meat at all really on the outside EXCEPT for on the flat bottom part.. and was curious if I should have shaved some of that off first?
    Maybe the ham in the picture is just a better ham?
    I got mine on sale for $.88/pound and it was a little over 9lbs.
    Also it sad “smoked” on the package. If that makes a difference?..
    –Anyways, we shall see-it’s been in slow cooker about 2 hours now. I followed this recipe with a few exceptions..

    1) I did not have light brown sugar on hand so I ended up using dark brown sugar.[will that make a huge difference?I hope not :-/ ]

    2) my grandmother-in law suggested I coat the ham with some mustard BEFORE the brown sugar goes on, so I’m giving it a whirl and added that as well! –I have NEVER eaten a ham of hers that was not totally mouth watering & completely delicious so i am excited to see how mine turns out!
    —I will update with the turn out 🙂

    • Hey Rebecca! Did you buy the shank portion of the ham? It has a big bone that goes up through the middle of it and is taller than the butt portion. Both will taste equally delicious, one just fits better in a crockpot 😁. Dark brown sugar and mustard will be perfect. It shouldn’t matter at all and I think the mustard will be an awesome addition. Smoked will just make it that much yummier. Can’t wait to hear how it turns out for you! I wish I could taste that combo! Have a great day!

  24. Jim says:

    Can you use something other than brown sugar? I ask because my family typically likes their ham/meat salty, not sweet. Perhaps I can put in carrots, potatoes, and broth (like someone posted earlier) instead of brown sugar?

    • Hi Jim. Surprisingly enough, this doesn’t come out sweet. It is very salty still with only a tiny bit of sweetness. That being said, i think you could cook it with just about anything you would normally baste or bake it with and it would still be delicious. Maybe one time during the year when hams are on sale, you could try the brown sugar way to test it out. I would be willing to bet you would stick with the brown sugar. Do let me know if you decide to try other ingredients how it turns out. Good luck!

  25. Kristin says:

    I’ve been doing this for years but I also add in a couple cans of.. get this, chicken stock! Glad to see I’m not the only one who likes fall off the bone, Crock-Pot ham! Set it and forget it! Keeps my oven free!

  26. Natalie Casey says:

    Can I use this recipe for a fresh ham? (Not precooked) We bought half a pig and didn’t get our ham smoked.

  27. Scott says:

    Will a roaster Instead of crock pot for a whole 13lb ham work? How long do you think, if it will?

    Thank You

    • Hi Scott, i have never tried it. I’m sure it would be just fine. Maybe slightly different since it doesn’t get submerged in all of the juices but the slow cooking is what makes it so tender. I am not sure how long I would cook it since I don’t have much experience with roasters. I am pretty sure that someone commented at one point with roaster instructions if you want to scroll through and check it out. Good luck! Merry Christmas!

  28. Taylor Inhof says:

    Would this recipe work with a bigger ham? We have an 11 lb ham and I’m at a complete loss as to what to do with it for Christmas eve dinner!

    • Hi Taylor! Yes, as long as you can fit it in the crock pot it will work. Just give it more time to cook. There have been others who have commented previously that had much bigger hams that they ended up cooking slowly in the oven the same way because they couldn’t fit it in their crock pot too so if it won’t fit, there is always that option. Good luck! Merry Christmas!

  29. Nicole says:

    Do i add any water or liquid to the crock pot? Or is it just the ham and brown sugar?

  30. The doctor says:

    Holy cow I mean holy ham great and simple I would advise carrots and sweet potatoes yum, yum, it was worth the extra scrubbing to rushed to buy the cellulose bag, for no scrubbing. Thank u, thank u, thank u
    Easy peas 👍👍👍👍👍

  31. amanda says:

    when i put something in my crock pot such as a spaghetti squash or ham that won’t let the top fit i use a pot that is the same circumference as my crock pot lid and it works perfectly. it’s like a bubble dome on top instead of a lid. just use oven mitts to take the pot off so you don’t burn your hands.

  32. Brandie says:

    Did a ham just like this for 4 hours on high and it came out overcooked. Not sure where I did wrong, the ham was about the same size as the one in your pictures and had a bone in it. I am wishing I’d only cooked it for 2 hours instead or something.

  33. Stephanie says:

    I made this ham yesterday for the second time for my annual Friendsgiving party. I wasn’t going to but when I mentioned skipping the ham, I got sad faces. Tonight my friend told me that he doesn’t usually love ham but he went back for seconds of this. It is so easy and delicious. I love that I can just throw it in the crockpot, turn it on, and not worry. I don’t even measure the brown sugar. I just use the whole box. And I, unlike my friend, adore ham so the leftovers are the best part for me. It’s an excuse to eat ham for DAYS.

    I was wondering, do you do anything with the leftover juices? I took the ham out of the crockpot last night, put aside the bone to make some soup, but I couldn’t dump out those beautiful juices. Now I have no idea what to do with them!

    • I love hearing this Stephanie! I am so sad that I am not in charge of the ham at Thanksgiving this year. I don’t know if I can ever look at other ham the same again if it’s not cooked in the crock pot. I actually bought one at the store the other day so we could have it when we return home from Thanksgiving. So I am with you on the juices. One person said they made a gravy out of it and it was delicious. I really do need to try that but I just feel like it would be too sweet. I usually store my leftovers in the juice so I can hang on to it that much longer just in case I get brave and try something. Let me know if anything you try is worth a go! Happy Thanksgiving and thank you for taking the time to comment!!

      • DiAnna says:

        I take the juices and top sweet potatoes with it. You can add marshmallows and pecans to the sweet potatoes or just the ham juice. Delish either way…

      • Debbie Creef says:

        After I cook any type of ham whether it is cooked in the crock pot or in the oven, I save the juices from the pan or crock pot (if there are any) and make a DELICIOUS ham soup. After we eat what we want of the ham the first day or two, I put the rest of the ham (bone in) in a big pot filled with water and the juices that were left and boil the “ham bone” for 2 or 3 hours to get as much flavor as I can in the water. After I finish boiling the ham bone, I take another pot and transfer as much of the liquid to that pot as I want for a pot of soup (we like our soup “soupy” so I might add a litte more of the water from the boiled ham bone than you; simply a matter of preference. Then I cut off whatever ham is left on the bone into “chunks” and add that to the pot. I then add to that canned yellow kernel corn, canned green lima beans, canned diced tomatoes, and canned diced potatoes and put that mixture on the stove. I usually cook on high heat until the soup begins a good boil and then lower the heat and cook slowly for about 3 or 4 hours. About an hour before I am going to take the soup off the stove, I add Uncle Ben’s white uncooked rice (you should use the side of the box to determine how much rice you are going to add–you don’t want to add so much that all the water is absorbed in the rice). Also, you don’t have to add both diced potatoes and rice, but my family loves both in the soup, Cook the soup with the rice for about another hour and eat and enjoy You can actually let this soup “simmer” until you are ready to eat. The soup is delicious, especially on cold, rainy, or snowy days. We like to have it for “supper” with grilled cheese sandwiches. Try it, you’ll like it.

      • Sounds delicious Debbie! Thank you for the recipe!!

    • Jessi Koehn says:

      Make ham & beans! Soak the beans in the juices

    • megan says:

      I used the juices when making baked beans. Very yummy. I mentioned that earlier, but it was easily 200 comments ago, LOL. I’ve even frozen the juices if I’m not going to be making the beans right away. When I’m ready to make the beans, I like to soak the dried ones overnight before I do anything else with them, so when I do that step, I take the frozen juices out of the freezer to thaw.

      Pretty painless, easy, and yummy.

  34. Carly Sahagian says:

    I just want to make sure. Did you use a precooked ham? I cannot wait to try this recipe!!

  35. My ham is frozen do I need to wait for it to dethaw or can I just add cooking time? Have a friend from church that had surgery and I want to provide this for their family dinner tomorrow.

  36. Melissa says:

    Can it be frozen or should I thaw it before putting in the crockpot?

  37. […] Source : Something Sweet Something Salty […]

  38. Kathy says:

    I don’t normally leave a review but WOW. This was fantastic. Made for a brunch. Put in slow cooker on high for 6 hours. Left in oven overnight and then turned on slow cooker for another 3 hours. People raved about it- wanted to know if I bought a special ham and what I did. Will make it again! Can’t wait for leftovers tonight.

  39. Nancy says:

    Holy cow!! This ham was amazing. We normally get a Honey Baked Ham but I decided to try something new this year. This ham recipe surpassed the Honey Baked Ham in my family’s eyes. Thank you for sharing this recipe!

  40. Cherie says:

    Ok, it’s in the crock pot w.pineapple rings on top & a small amount of pineapple juice, going to use a little mustard base on it in a few hours when I turn it, can’t wait to taste it, dinner @ 7 here, so it should be purfect timing!

    • Awesome! I am loving all of the variations. I can’t get myself to stray from the plain ol’ brown sugar because I love it so much but one of these times, I need to take a chance! Thanks for sharing. I hope you and your family love it. Happy Easter!

      • Johnnie says:

        Have you tried using the mustard and pineapple yet? I do want to cut the sweetness factor because some of my family does not care for the sweet ham, but this looks amazing and so simple. I would like to take to a family reunion this weekend.

      • So just so you know the ham barely has any sweetness to it even with all of that brown sugar, it is definitely more savory. If you are really nervous about the sweetness, I think you could use just about any normal recipe as far as ingredients and put it in the slow cooker and have it be amazing. I can not guarantee it as far as flavor goes for sure, but it will be super tender, I can guarantee that. Good luck! Please let me know how it turns out!

    • patti bruch says:

      Mine is already cooked and on warm. Followed a suggestion and basted with Dijon. I’ve done it both ways. Best ham recipe ever! Thanks!

  41. justme0625 says:

    I tried your recipe as well, but used maple syrup instead of brown sugar. I also put in 2 cans of sliced mangos instead of the traditional pinapple for more flavor. I am also bringing this to the inlaws for Easter dinner

  42. justme0625 says:

    I used your recipe, but didn’t have brown sugar…I used some maple syrup and used 2 cans of sliced mangos!!! Gonna try this for Easter dinner!!!

  43. Caree says:

    Just followed your directions and have mine in the Crock-Pot to cook overnight for Easter Dinner tomorrow,Thank you!!!

  44. Peggy Bullard says:

    My ham says a smoked butt half, how long should I cook it.

    • How big is the ham? If it is a half butt, I’m assuming that would be like a 4-5 pounder? In that case I would start at 6 hours. You’re much better off to start it earlier than needed and turn the crock pot to warm when it starts falling off the bone.

  45. Janet Leckey says:

    Tried this easy recipe and it was a big hit! I did add 1 can crushed pineapple over the top of the ham and then covered it with brown sugar. This is a new family favorite.

  46. Jackie says:

    I’ve been making this for years but I also add mustard. Baste the whole ham in mustard of your choice (regular or Dijon both work great) then pack with the brown sugar. I think the mustard helps balance out the sweetness of the brown sugar. I also put pineapple rings all over the ham. Pour in a 1/4 cup of any white wine and 1/4 cup of water. Cook for 1 hr on high in the crockpot, turn to low, leave like that for 6, 7, 8 hours. Don’t keep lifting lid and letting out steam. Delicious! You will not be disappointed in the flavor and the moistness. It will fall off the bone!

  47. Cristina Thompson says:

    Can i use a smoked shank

  48. Heather says:

    How long would you cook a 4 1/2 lb ham butt in the crockpot?

  49. Cathan Wright says:

    Wow! Thanks for that yummy and oh so easy recipe!!!

  50. Cesar says:

    Can u use a boneless ham
    Have one and freezer and looking to use

  51. Kim says:

    My husband got a 10.5 lb pork butt on sale and I didn’t know what to do with it until I saw this recipe. It’s almost done cooking and I already broke off a taste, amazing!!

    • Was it a ham “butt portion” or just a pork butt? They are very different but will probably yield delicious results anyhow. There was another person who used a pork butt a few comments back and ended up adding some extra ingredients and loved it. Glad it worked out regardless! Have a great day!

  52. Misty says:

    I just put this in my crockpot. I’d been looking for a good recipe and came across yours. I added pineapple chunks to mine so hope it isn’t too sweet lol I’ll keep you posted 🙂

  53. Candace says:

    Love, love, love this recipe! I’m glad you had mentioned the foil in case the lid didn’t fit because I had already bought the shank instead of the butt so that was the case. It was the most delicious ham I’ve had. Thanks for sharing. 🙂

  54. I want to make this in the oven since there is no way my ham in a crock pot. Will I need to wrap in aluminum foil with the brown sugar? Temperature 200′ for low 300″ for high.

    • Yes ma’am… just try to get the foil to seal as best you can so the moisture stays in. Good luck. Let me know how it goes!

      • It took only 4 1/2 hrs at 300 degrees in my oven and it was delicious. I put my 12 pound shank ham in a big roaster pan covered it tightly with aluminum foil after putting the brown sugar at the bottom and all over ham. I let it rest for 10 minutes. It just fell off the bone using a meat fork. Try this recipe in the crockpot or oven you won’t be sorry. Thank You for sharing this wonderful favorable recipe. My 12 year old daughter said, ” it was best ham ever.”

  55. Ann says:

    This is a spot on recipe. I made it yesterday for christmas dinner, it came clean off the bone. I however only used one cup of sugar on the bottom of the pan and added a can of pineapple chunks. I can’t wait to try this recipe again.

  56. Sharen Lee-Latz says:

    THE BEST EVER !!!!! Made this today for our Christmas dinner. Size was 8 lbs. and at 5 hours, ready to serve. Turned crockpot to low,then off, kept basting until time to eat. Everyone at the table said it was so much better than the ham at Thanksgiving, (different ingredients). This is for sure the easiest “recipe” ever. This is one that will be prepared throughout the year. Yummy

  57. Kathy says:

    I have a 9 lb already precooked honey baked ham. The lady from the store I bought it from was very skepticle about the crock pot recipe. She said it will dry out. She said the ham shouldn’t be cooked, just warmed up. I’m nervous about this working. Can I use this pre cooked type of pre cooked ham in this recipe?

    • Hi Kathy! So every ham I have ever used has been pre-cooked, most hams are. I have never used a honey baked ham but I don’t know how it would be different from any other ham. When you put it in the crock pot, not only are you bringing it up to a safe temperature for consumption (even though it is precooked) but the slow heat breaks down all of the fibers in the meat and makes it fall apart. Good luck. Let me know how it turns out if you try the crock pot recipe. Have a very Merry Christmas!

  58. Becky says:

    Hi there. Do you use a fresh uncooked ham in crockpot recipes? I would think pre liked hams would dry out cooking so long. I’d like to make this recipe and was going to buy a ham from a local farmer, but it’s fresh and uncooked.

  59. Sarah Wilson says:

    This was my second time cooking a ham and your recipe turned out AMAZING. Super easy and very delicious! Because I can’t leave things alone, I added a couple shakes of garlic powder, a few dashes of Hungarian smoked paprika, and a pinch of cinnamon. YUM. I received rave reviews from everyone, even my husband who is not a big ham fan. Thanks!

  60. stacey large says:

    Hello, can I drizzle some honey on the ham before putting on the brown sugar?

    • Sure! It won’t be sticking to the ham though, it will just mix in with all of the other liquid that eventually fills up the crockpot. But if you prefer a honey flavor, use less brown sugar and by all means throw some honey in there. Good luck!

  61. Corey Hall says:

    Do you use a fully cooked ham?

  62. Tina says:

    Would it matter if this is a smoked no bone ham?

    • I personally have not tried a smoked ham. I would think it would work just fine but can’t guarantee it. Let me know if you end up trying it.

      P.S. I seem to remember someone else asking the same question in the comments but I can’t remember if they commented what their results were.

  63. Emily says:

    Once had ham that looked similar to this – probably a decade ago. Have been dreaming about it ever since 😀 Can’t wait to make it. I literally googled “how to make fall-aparty ham” and voila! I stumbled across your recipe! 😀 So thanks for that.

    I just have one question… Can I throw some beans in with it or would they just end up tasting like sugar? Or mess with the nice sugar glazed edges of the ham. I don’t really want ham and bean soup… more just beans that have that delicious cooked-with-ham flavor to go as a side with my awesome ham.
    If I cook beans with it, should I add water to the crock pot? Should I add them from the beginning of cook time or later? Etc… you get the picture.

  64. Jodi Feitz says:

    I made this yesterday for a family birthday party and it was amazing. Everyone raved about it! I did it in crockpot for 7 hrs on high and it was THE BEST ham I have ever made or tasted! The leftovers are savored as gold. I can see why you make and freeze—great idea! Thank you so much

  65. Amanda says:

    Hi I really want to try this after reading all the positive comments. I have a smoked gammon joint in the fridge, will that work instead of the ham joint? Thanks

    • Ok confession… I had to google “gammon joint” 😁 As long as it is cured, it shouldn’t really matter what the exact cut is. The crock pot will make it all juicy and tender. The reason I specifically call for the butt portion is because it fits in the crockpot really well. Good luck! I hope you love it as much as we do!

      • Amanda says:

        Haha awesome thanks, just one more question, it doesn’t have a bone in, so will that make any difference to the taste/ cooking time? I’ve never actually used a slow cooker before so I have no idea what I’m doing :’D

      • Nope, it shouldn’t matter if it is boneless. It will be amazing either way. It is precooked so you could technically heat it just up to temp and be done and carve it up but you would lose out on soo much flavor and amazing texture. The slow cooker breaks down all of the fibers that make the meat tough and just make it fall apart. It is dripping with juices and melts in your mouth.

      • Marlene Fry says:

        Cooking for maybe 30 . Dont think my crockpot will hold so wondering id I can do same recipe in roadting bag , cooking slow for few hours ?

      • Hi Marlene! Sorry for the delayed response! I think the roasting bag would work just fine. Good luck! Merry Christmas!

  66. Guylaine says:

    I have a Pinic ham Should I put my ham in the boil water for a few minutes before I put my ham in a crackpot in case that will be to salty

  67. Elizabeth says:

    Rats! So excited to try this recipe; got up early and started it, then thought I’d scroll through the comments. I have the wrong ham! Mine is an uncooked pork roast! Oh man. Is it going to be terrible?!😩😩

    • Oh no! Well you definitely won’t have the “ham taste” you’re looking for. My recommendation to try and salvage the meat would be to try and make it into a teriyaki dish, otherwise it will just be sweet pork. Add some garlic, soy sauce, pepper, maybe a little sesame oil if you have it. Once it is cooked and shredded, taste it and see if it could use more salt or soy sauce, garlic powder, etc to make it have the savory teriyaki flavor. Serve over rice. Who knows, maybe you will discover something amazing on accident 😉 The sauce with the meat will be really watery so when you serve it, make a side of teriyaki sauce to serve alongside it. Let me know if you need a recipe for it. Good luck! I hope this turns out yummy despite it not being ham. Let me know how it goes!

      • Elizabeth says:

        Follow-up: I set the uncooked roast on high and after 5 hours, flipped it and dumped a can of crushed pineapple on it, and let it cook on high another 2 hours. By then it was falling apart, so tender and juicy. In a large dish, I shredded it and added honey BBQ sauce. It was absolutely incredible. My husband, who is picky about his meat, said it was better than most restaurant BBQ pulled pork (AHAHA). He packed some up for sandwiches at work tomorrow. So I can’t wait to try your precooked pork recipe, but at least mine was a success. Thank you for your help and kindness, now I follow your blog because you seem to be a great cook, but also a very nice person 😊

      • Yay! Way to go! I guess I am going to have to try that version. Sounds pretty amazing. Thanks so much for the update and for following my blog. Have a wonderful evening 😊

  68. Will this work if the ham is frozen

    • Kimberly, I have never tried it with a frozen Han but I don’t see any reason why it wouldn’t. You will probably have to add a couple of hours to the cooking time. I always love throwing frozen meat into the crock pot and having zero prep. Good luck! Let me know how it goes 🙂

  69. Nancy says:

    Sounds delish but I have a small picnic ham. Can I still follow this recipe? Thank you

  70. angela carrera says:

    SO i AM MAKING this for tomorrows Memorial day thingy at my sons house, have rolls and cole slaw. should be great!! I will let you know….but I expect the best, just not sure if i SHOULD COOK IT into the night? probably will start it at 5 a.m. my almost normal time for waking up so I can keep an eye on it. thank you!!

  71. Susan Oakden says:

    How many days can I cook ahead to serve and still be moist and yummy? Serving on a Sunday – can I cook in the crock pot on Friday, then just keep it in fridge and reheat on Sunday? Best way to reheat? We are cooking 5 of these butt hams for a large family reunion and want to use the meat on buns for sandwiches. Thanks! We have turkey roasters available to use or aluminum pans with sterno also. I knew you would recommend the best on this!

    • Hi Susan! It will absolutely be yummy on Sunday if you cook it Friday. We LOVE the leftovers! I would refrigerate it in the juices and also reheat it in the juices. It is always best to reheat it quickly so ovens or turkey roasters would work but I would use the sternos for keeping warm once you have it reheated. Good luck! Let me know how it goes! 🙂

  72. […] for Easter dinner, and I LOVE my crock pot, so imagine my delight coming upon this recipe!   This Fall-Off-The-Bone-Crockpot Ham from Something Sweet, Something Salty  has so many “good” words in it for me… […]

  73. MostlyMisha says:

    So I’ve never made ham before and was excited to make this one but somehow still messed it up. 😦 I cooked it on low for 8 hours. My ham was a 9lb butt end with a bone and when it was done it did fall apart but the outside was hard and black and the inside pieces were a lot darker than yours. It was tough and hard to eat and super salty and since I’m a slave to instructions when it comes to cooking I was hoping you might be able to tell me where I went wrong?

    • Oh man! I’m so sorry it didn’t turn out!! Is this a crockpot you use often? My only guess is that maybe your crockpot cooks way too hot? I’m not sure what to tell you about the saltiness since the recipe doesn’t add any salt, it had to start off too salty from the market. What a bummer! Hopefully you will get a chance to try it again with a different brand of ham and maybe a different crockpot so you can experience the magic 😋

    • Maggie says:

      Definitely cook for a shorter amount of time if you try it again, you only need to heat it through since it’s precooked.
      You may want to try a different brand of ham if your was too salty.

    • Loreina says:

      Sounds like you may have bought a country ham instead of just a baked ham. Country cured hams have to be soaked to remove excess salt before you cook them.

  74. Jody Deaton says:

    I made this for Easter and it was seriously the. best. ham. EVER! So juicy, so moist – simply perfection. Thank you for sharing this – my family and I are forever grateful…..

  75. I made this for Easter and it was delicious! Even my mom, who is not really that fond of ham, really liked it. Will definitely be making this again!

  76. Jen says:

    I’ve never made a ham before..ever! So, yesterday, for Easter, I decided to try your recipe. I must say, I was more than a bit nervous! I had family over, plus a friend! I wasn’t sure if it would turn out!
    I put the ham in the crockpot and it was too big! I shoved it in, covered it with a couple layers of foil and set the lid on top. Put the heat on low and let it be. After a couple of hours I checked it and was able to remove the foil and have the lid fit normally.
    I followed the directions, except I didn’t add as much brown sugar. I cooked it for about 7-8 hours and it was DIVINE!!! It was not quite to,the “falling off the bone”, but that was due to me stopping the cooking. It was SUPER moist. SUPER tender. SUPER delicious!!
    I was very skeptical, but I will always prepare a ham in this fashion, from now on!
    Thank you for this winner of a recipe!!

  77. Joan says:

    I added a small jar of homemade apricot jam… so good. thank you!

    • Joan that sounds delicious. I love the plain ol’ recipe so much, I’m afraid to alter it but it is so fun to see what twists everyone puts on their holiday ham. I just wish I could pop in and try everyone else’s version 😋Hope you have a wonderful Easter.

  78. Chelsea says:

    Seriously THE most delicious ham I’ve ever tasted. This was my first time preparing Easter dinner alone and I was so intimidated at the thought of making a ham. My boyfriend, who usually does not like pork, LOVED IT. I have to admit we were making ham and cheese sandwiches with it BEFORE dinner. Thank you so much for this recipe. Xoxo

  79. christina says:

    We are about to try this. I hope it’s good, I talked my husband into trying this recipe. He said it seems to easy. I will keep you posted!

  80. We’re at church and I have this in the crockpot at home. It’s different from what we’re used so my family is skeptical, but I asked them to trust me. I hope they’ll say that it was the best ham ever! Don’t let me down!

  81. Bethany Earl says:

    Help! If I added a can of coke In the crockpot think it would still turn out tender and fall apart-ey ? 😉 I’m making this right now!!! So excited!!!

  82. Shelby says:

    Do you think i could do this recipe in a rurkey roasting pan in the oven at 200 for 10 hours, if i seal the pay well with tinfoil?

    • Good morning Shelby. Yes, the roaster pan will definitely work. There is a comment a ways back where someone tried it and explained all of the instructions. I will look for it and get back to you but I wanted to get you a response first so you could get it started. Stay tuned…

      • Finally found it, sorry it took so long.

        The 6 & 3/4 lb fully cooked butt ham is done and exactly as described in recipe. I placed the ham in a small enamel stock pot…leaving only about 1.5 inches between pot and ham. I foiled the top and put the lid on. I added the 3 cups of brown sugar, threw in whole cloves and baked at 250 F for 6 hours. It’s perfect, moist/tender/great smoked flavour! Thank you again for your help…now it’s time to enjoy it. I highly recommend this recipe to all.

        Good luck!

  83. Jessi says:

    Well I am giving this a try i have a 9.3 hamm butt in the crock pot. I was so excited to find this. It frees up my ovens for the pork loins and all my side dishes and deserts. Cant wait to try this.

  84. gwen says:

    I made this ham for Easter last year and everyone thought it was the best ham they had ever had. It’s on the menu again this Easter! It is absolutely delicious and so easy!

  85. Michelle says:

    I am going to try this recipe for Easter Dinner tomorrow. How long on low should I cook a 10.50 pound butt portion ham? Or is cooking it on high better?

    • Hi Michelle! Wow! That’s a good sized ham. I can never find them that big. I always dig through the pile of hams and usually am thrilled to find an 8 pounder. You can cook on either high or low. If you cook on low, I would say 8 hours minimum, high 6 hours minimum. It is always better to start it earlier because when it’s done (as tender as you desire, I like mine to fall apart, others prefer to take it out and slice it), you just turn your crockpot to warm and wait for the rest of the dinner to be ready to serve then I usually pull it out last and serve the chunks that fall off on a platter piping hot. Happy Easter 🐣🐇

  86. Joan says:

    I bought a pork shoulder butt blade roast, it is not already cooked, help will this work!

    • Hi Joan. I’m so sad to say, the pork roast will not work. 😦 You can make awesome pulled pork from that but unfortunately the curing process is what makes the ham have that unique flavor and texture. Good luck. Please let me know if you have any other questions so we can get you what you need for your Easter dinner!

  87. Briana says:

    I am looking forward to making your ham recipe this Easter. I am very domestically challenged and have never made a ham, however, I feel like I can actually do this! I was wondering if you have ever put any extra spices to the brown sugar like cinnamon and cloves for extra flavor or would that distort the flavor? Also, is it possible to do thick slices when serving or is it too tender to serve any other way then chunks?

    • Hey Briana! You have found the right blog! I specifically started my blog to help people who felt “domestically challenged” in the kitchen. I have never added any spices because it just seems so perfect as is. If you are used to having those spices, I wouldn’t hesitate to try it. If you want to slice it, I would just not cook it to the point of falling apart. You can still get it super tender without it falling apart. Let me know how it turns out. You can do it, it’s super easy. Happy Easter!

  88. Jennifer says:

    I am so excited to make this! Can I use two smaller hams if they fit in the crock pot? We had a pig butchered and these are smoked hams, but none that are 8-9 lbs. I’m serving 8-9 people. Thanks!

  89. Kresta says:

    Hi Andrea! I’m excited to make this, but having a hard time finding a bone-in butt but ham. I found a Boston Butt cut, but it is not pre-cooked or cured… any advice?

  90. Theresa says:

    Making this tomorrow for dinner. Can’t wait to try it.

  91. […] Source : Something Sweet Something Salty […]

  92. Tanya says:

    Look, I don’t leave comments on recipes and I don’t generally completely “follow” a recipe, either, that’s just not who I am, but…. HOLY MOTHER OF GREATNESS!!! WHERE was this recipe 7 years ago when I was needing a “meat” dish for all of my kids’ sports/activities banquets that are held on a Friday evening at 5:30PM (when I get off work at 5:15PM)?!?! My youngest is a high school senior this year, and I was D-R-E-A-D-I-N-G anther end of the year banquet of crockpot meatballs, but THIS YEAR?!?! Yeah, baby, THIS YEAR, we’re bringing ham!!!
    Just a note, I did the recipe with a spiral cut, boneless ham that my parents gave me for Christmas. I started it on a Wednesday during my lunch break, on low, as Wednesdays are busy and we’re not usually eating until 8:30 or so. Surprise, surprise, freak snow storm and all of our Wednesday activities were cancelled, so I cranked the crock pot to high for two hours (while making some delicious scalloped potatoes) and this ham was PERFECT!! I will never make another ham any other way! The spiral cut held up well with the cooking times I used – it didn’t fall into little pieces!

    • Tanya, I LOVE IT!!!! Thank you so much for taking the time to share all of this. Made my whole day! I’m so happy the spiral worked! I tried it once and cooked it for a tad too long and ended up with tiny bits of ham. And GREAT idea on the banquets. I’m curious to know what your scalloped potato recipe is! Feel free to share 😋

  93. Ginny says:

    I found you and your hall of fame ham recipe the day after thanksgiving. My thanksgiving diner forever changed, as I will never have another holiday without your ham !!! I have literally made 5 hams since, and have two separate crockpots going now making 7 !! I have to say doesn’t get any better or any easier than this . I can proudly state I’m a great cook , and the house my family flocks to for all occasions. Now that they have had the honor of eating your ham I’m afraid they may never leave , or worse yet never come over again because the first item on there Christmas wish list was crock pot !!! JUST TO MAKE YOUR HAM !!! The very best compliment I received SEVERAL TIMES IS THIS IS NOT ONLY THE BEST HAM I EVER HAD BUT THE BEST FOOD I HAVE EVER EATEN !!! That’s exactly how I feel ! The world around me may be falling apart but as long as I can cook your ham I will find comfort and friends !!! So on a 1- 10 I must rate your Ham off the charts . Nothing that compares . And THANK YOU !!! AND YES all capital upper case because I am yelling with joy WOWA !!!!! In ending , I found such humor in all the reviewers that couldn’t help themselves , they just had to tweak it , add a pinch or dash of something , or continue to ask the same question over & over such as , are you sure I don’t add any liquid , or did you leave anything out ? You must have the patients of a saint I thought ” WHATS WRONG WITH THESE PEOPLE ?!? I loved your response time and time again ” let me know how your recipe comes out ” because once they change the recipe they change everything , it’s no longer your wonderfully deliciouse recipe !! It doesn’t get any easier than this folks !!! I follow your recipe to the tee , it’s that simple . I highly recommend others to do the same !!! Remove from crockpot when done, was one of your very important instructions . PS ) I do have a confession to make ! I thought it would be a good idea to let it sit in the juices after it was done . I learned the hard way as it will dry out a bit if you don’t remove from crockpot as the recipe says !
    Thank you again !! Happy New Year !!!

    • Ginny, I think this is the best review ever written! Thank you so much for making my day. I might even add your review to my ham recipe post if that is okay with you? Thanks again for taking the time to share your ham love with me 😋 Hope you have an amazing New Years.

  94. Danielle says:

    I was just at the store and bought a Shank End ham.. thought that was the kind I was supposed to get – now I’m upset because I did see several of the Butt/End hams and thought it was the wrong cut. Hopefully mine turns out good. Will be making it in a few days 🙂

  95. Ian says:

    This ham was so delicious and tasty the family were fighting over the leftovers. But i told them they will have to come back for one of your great leftover receipies. Thank you so very much

  96. Can I use Mexican sugar instead of light brown (it’s a not as refined sugar that has a wee bit bit of molasses left)

  97. Toni says:

    You were right, once I tried this way of making my ham, I won’t make it another way. I refer back to this article every time I want to purchase a really good ham for a family dinner or event. Very incormatinve. I’m glad you took the time to educate us! Thanks

  98. Amy says:

    I have 2 crockpots and my ham doesn’t fit in either….!! Can it go in the oven with the same results? I did read someone just put foil over…..??

    • Yes, that is totally an option- you just need to cook it very slow. You can also cut your ham to fit in the crock pot or yes, you can put foil over the top of the lid just won’t fit. Lots of options. Let me know if you have any more questions! Good luck!

      • Amy says:

        Temp? Time? for a 9 lb ham…? And same as the crockpot, put onto of brown sugar….cover in foil..?

      • If you are doing it in the oven, I would try to put it in a pan that is pretty deep or I would wrap the brown sugar coated ham in foil then place in a pan. When cooking in the crock pot, the juices all come out of the ham and the ham soaks in them for hours making it so tender and juicy but I think you could get close to the same results if you used foil or a deep pan that could allow those juices to rise up on the ham. I have never cooked one in the oven but would assume 250-275 for 6-8 hours would be sufficient. Just keep an eye on it and make sure some of the juices are getting into it. If you do try it, I would love to hear how it went for you. Also an option would be to cut the ham in half as best you can (it doesn’t have to be pretty since it all ends up shredding and falling apart in the end) and split it between your two crockpots. As always, let me know if you have further questions! 😊🎄

  99. mary says:

    what does it mean face down? skin up or skin down

  100. stacey says:

    Can I use a smoked ham? I just realized it was what I bought.

  101. Libda says:

    I have a small boneless spiral ham… Would this be ok to use?

  102. Deana says:

    Seriously best ham in the world!! Thank you!!

  103. Barbara Kendrick says:

    This sounded so simple. I tried it for Thanksgiving and we all love it. I’ll use this recipe whenever I have ham. It freed up my oven so I didn’t have to worry how to get things ready at the same time. It turned out so moist and tender and delicious! Thank you for the recipe

  104. katherine says:

    Hi! Thanks for this recipe! I was wondering myself how it would work without adding liquids but it does!!! I followed the instructions (or one instruction! Just add sugar!) and I just checked my ham and half of it is submerged in its own juices! Can’t wait to try it!
    I did have one question: at the store I saw light brown sugar and dark brown sugar, I grabbed the light one because it was almost gone, which made think it’s used most frequently. Do you have a preference?

  105. Jaymie says:

    Trying this today for my FIRST home cooked Thanksgiving! ❤

  106. Chelsea says:

    I’ll shoot u an answer to a question I saw brown sugar coke cherries and pineapples are great to do a ham just wasn’t sure of the crock pot suggestions but u should try that’s its great and keeps it moist

  107. Melonee Jose says:

    Quick question. I was wondering if adding honey and maple syrup would make it more like a honey glazed ham…. I have a butt ham about 10 pounds which I will be making tomorrow and just wanted that honeybaked style ham but in the slow cooker. I have been reading blogs about hams but this one seems to have the best reviews. I want to stay close to what you have done because I want the fall of the bone effect but with a honey glaze.

    • It will not really give it a glaze because all of the juices and fats come out of the ham and it basically cooks for several hours submerged in its own juices. You would probably be fine doing the syrup and honey if you wanted to but it won’t glaze it. Hope this helps.

  108. Brittney says:

    So there’s no water or juice or anything that goes in with it to keep it from drying out?

  109. Beth says:

    I am wondering if you have a preference of cooking time. Have you tried it on High for the 6-7 hours and also on Low for the 8-10 hours, and if so which of the 2 methods do you prefer? I usually cook with my crock pot on low, but I like the idea of maybe trying it on high so this gets done faster. I am just afraid cooking it on high could potentially dry it out??

  110. Maddy says:

    This sounds great. My problem is I need a small ham. The bone-in hams in my grocery are HUGE so most of it would go to waste. I bought a smoked boneless ham instead. Will this still work? How would I alter the recipe? Would a different approach work better?

  111. Jill says:

    Hi Andrea! This recipe looks amazing 🙂 I plan to make it for Christmas and am doing a “trial run” today 🙂 A few questions! What size ham (the kind required, bone-in butt portion) do you recommend for 8 people? I’ll have sides, but this will be the only meat. And, I got a ham I’m hoping will work. It doesn’t say the exact terms you had used though, so can you let me know if it should be okay? It’s Hilshire Farm, smoked half ham, and it says both “smoked ham” and underneath says what it was “cured” with. I almost didn’t buy it, as Id read in comments not to use a “smoked ham”. However, the butcher said every place he’s worked says smoked and that smoked does mean cured. Should this work? Or should I search for a ham that says “cured” on the label, but not “smoked”? (And I made sure this ham is pre-cooked and not a spiral). Thank you so much!

    • Hi Jill. Ok so I would think 7-8 lbs for 8 people would be plenty. If you figure you have a pretty large bone in there plus all of the juices that cook out of it. And you might still have a little left over to make biscuits and ham gravy 😋

      I would think your ham should be just fine. I have never used a smoked ham but I would be willing to bet it’s a higher quality ham and slow cooking it and adding a small touch of sweetness would just make it even better. As long as you aren’t buying a processed ham (the lunch meat type), I would think any kind would work as long as you can fit it in your crock pot. Hope this helps. Let me know how it goes!

  112. Indra says:

    *Update* I made the ham and it was a hit! I pulled it out of the crock pot a little shy of 6 hrs for about a 7lb ham due to time restraints, it wasn’t totally falling apart but was juicy and delicious! I sliced some and chunked some and it all went! I’m sure if I did about 8 hrs on high for my size ham it would’ve fallen apart like the pic above. I am happy I found this recipe and even happier for the ham bone in my freezer now! This was so good that even my picky husband that doesn’t really eat ham enjoyed it! Thank you again!

  113. Indra says:

    Hi there! I am looking to make this recipe for a potluck thanksgiving lunch at work. I just read thru all of the comments and was wondering, after the ham is cooked and falls off the bone, do you leave it in the juices in the crockpot to serve or do you take the ham out onto a platter or just ladle off some of the juices? Thanks so much! Going to pick up my ham later today!

  114. sheila says:

    I am trying this recipe tomorrow, love all the comments, just wanted to say that I have cooked a salty country style ham in the crock pot by adding a pot of brewed coffee to it. You don’t taste the coffee when done but it gives the ham a savory taste, make red eyed gravy with the dark juices by adding flour or cornstarch to the juices, milk if you want.

    • I’m so anxious to hear how your ham turned out! I would never in a million years think to add coffee but I am so curious now, I may just have to try it next time. Sounds delicious! Let me know the results of your brown sugar ham. Have a great week!

  115. Stephanie says:

    Hey, I didn’t notice any liquid in ur recipe is it just sugar and ham won’t it burn?

  116. Jeff says:

    OK – the BBQ pulled ham is awesome. Just shred some of the ham, add juices from cooking and some mustard style BBQ. Make sure to add some of the skin. I cooked it at 250 for about an hour. Sliced pickled onions, bread and butter pickles on a Hawaiin King Roll. #BBQHAMCRACK

  117. Jeff says:

    This is ham crack. 30 years as a chef -my aging parents now live with me. Dad bought hams on sale for $1 per pound. I Googled this recipe – gave it to him. Just came home to the best ham ever – from a crockpot with just brown sugar. Turning some into South Carolina pulled BBQ tomorrow. Again #hamcrack People – it is that good.

  118. Michelle Williams says:

    I never do this but this is ham is delicious, and simple!! I will never cook a ham in the oven again. So glad I found this recipe!! Thank you!!

  119. Whitney says:

    Hello! Happy Easter! I am trying your recipe for my ham today but I am a little concerned, lol. It is a 13 lb ham for starters. I tried to cut it in half and just use part of it but i couldn’t saw through the bone. -__- Sooo, I just put the whole doggone thing in there! It JUST fit but i’m scared it’s not going to turn out right, or it’s going to overflow once the juices start coming. Any thoughts? Should I just put it in the oven? 😦

    • No worries! It will turn out great and because it all falls apart anyways, no one will ever be able to tell that you tried to hack it in half 😁. You should be fine on the juices. I have cooked some pretty big hams but if it looks like it’s going to overflow, just ladle some of the juice out (or use a turkey baster to suck it out). Good luck! Let me know how it turns out. Happy Easter!

      • whitney says:

        The ham was a hit! It was absolutely delicious! I will never make a ham any other way! I couldn’t believe all the juice that came out of it, I had to take some of it out half way through cause I thought it may overflow! Lol. I used it to make gravy and it AWESOME too! Thanks so much for this recipe. It is tried and true!

      • Yay! I’m so glad you liked it. I still have yet to make the gravy because I always assume it will be too sweet but Next time I am going to try it. Thank you for checking back and letting me know how it went. 😊

  120. Tammy says:


  121. James says:

    Hi there. I’m a total novice in the kitchen but this recipe sounds amazing, and I’ll definitely be giving it a go soon. I usually buy bone-in smoked ham hocks to make pea and ham soup in my slow-cooker, and I’m wondering if the leftover cooking juices from your recipe could be somehow used in a stock, as it seems a shame to waste all that flavour. Any advice or tips would be great. 🙂

    • Hi James! I think it could be too sweet but there was someone who wrote a review that made a gravy and said it was pretty good. If you end up trying it, I would love for you to check back and let me know how it turns out. Good luck!

      • James says:

        Thanks for your advice, and I’ll let you know how it turns out. I’m just disappointed I still haven’t had time to try it yet! 😀

  122. kattavares says:

    Hi – do you think this would work ok with a bone-in ham steak? I assume I’d just have to watch the time so it doesn’t over cook? It’s cured but uncooked.


  123. Tonda Hunter says:

    I’m so glad I stumbled across this recipe! My oven is broken, I can’t find any recipes for an electric roaster, but I do have a crock pot and this sounds delicious! Thank you!

  124. […] Fall-Off-The-Bone Crock Pot Ham. […]

  125. jeff says:

    It’s cooking now, can’t wait til lunch time.

  126. Joy says:

    Will be alright to cook my 8lb bone in ham for 12hours

  127. samantha says:

    wow, you have been answering responses to this recipe for two years! haha. Ok, I just thought it was cool. I am going to try this today with a pretty small ham… I am excited to see how it goes. I love ham and will have to start doing more cause I love having leftovers for other recipes!! 🙂

    • Samantha, Yes! This is by far my most popular recipe. It’s amazing around the holidays just how many people view this recipe. I hope you love the ham. It’s such a great recipe and so very easy. Good luck! Let me know how it turns out 🙂

      • Debbie says:

        I have a 4 lb. uncooked bone in leg ham,,,,,would this work and how long do i cook it for on low or high?????? i sure hope you answer today cause i want to cook tomorrow but not sure on the time AND IF LOW OR HIGH…..!!!!!!!

      • Hi Debbie. So a 4 lb bone in leg ham will work just fine. It’s not a very big ham so if you cook it on low, I would think 6-7 hours would be sufficient and 4-5 on high. Just keep an eye on it and if it starts falling apart before, just turn it down to low or warm until you are ready to eat.

  128. Biff Logan says:

    I didn’t go through all of the replies, but I was wondering if I should leave the big chunk of fat and skin on the top of my ham or pull it off before I cook. Any ideas?

  129. Wendy Bruce says:

    Im trying this recipe today. Sounds yummy. Thx. 🙂

  130. Karyn says:

    This recipe was a WINNER!! This was the first crock pot ham I’ve made, and WOW! As per my usual, I soaked the ham overnight in a mixture of Coke, Ginger Ale, cinnamon, mustard powder and brown sugar. My usual recipe in tandem with yours made the BEST ham I’ve EVER made or tasted!! It was moist, juicy, tasty, and fell apart beautifully! This ham was the epitome of salty yet sweet!

  131. Danielle says:

    Hi there, how long would you suggest for a 12lb spiral ham?

    • I would typically cook a spiral ham for a shorter time period than the uncut hams. It will fall into tiny bits if you cook it too long. That being said, you have a very large ham So I would recommend going for around 7-8 hours. It’s best to start it early and as soon as you feel like it is close to being done, turn your crockpot to warm. That way if you need to give it more time, you aren’t delaying the dinner for hours. Good luck!!!

  132. Art says:

    Ahh…thanks to the new comments, I was able to find this site again and read about this recipe. Crock Pots work magic on meat and I don’t know why I never thought to throw an entire ham in one. The ham comes out so juicy and delicious that everyone’s socks will be blown clean off.

  133. Laura says:

    When you make your ham in yhe crock pot, all you put in is brown sugar? No water, no juices? I would think the brown sugar would burn? Waiting patiently for reply.

    • Hi Laura. Just brown sugar! I know it sounds crazy right?! The juices all come out if the ham and it fills up the crockpot. The brow sugar never burns. I hope you give it a try and love it. Let me know if you have any questions along the way 🙂 Happy Thanksgiving!

  134. Karyn says:

    Yum, gonna try this recipe for Thanksgiving! I’ll let you know how it turns out!

  135. Lisa says:

    SERIOUSLY, are you kidding me?? I just tried your recipe for the first time and the ham is so good it’s insane!! Thank you, thank you. Anytime, anywhere, you ever need ANYTHING, call me first. I owe you! :-p

  136. Ashley says:

    I’m just wondering how you suggest thawing the ham to cook it? I purchased my jam for thanksgiving awhile ago and put it straight into the freezer and now I’m uncertain how to go about thawing it :/ it is a bone in ham.

    Any advice would be appreciated! Thanks!

  137. Jennifer says:

    Will this recipe work for hickory smoked skinless traditional bone-in Butt portion?

  138. Denae says:

    I have a spiral ham. I read previous comments about it being dryer… Is it really dry? As in not a good idea to prepare with this recipe? After reading everyone’s reviews Im anxious to try this recipe because it sounds delicious, but now im nervous because I only have a spiral ham and I am wanting to make it for Sunday dinner… What do you think? Should I go ahead with this recipe or should I make it a different way? If u think I should go a different way would u have any suggestions on what to do? This is my first ham to cook and I want my husband and daughter to enjoy!

    • Hi Denae. Definitely try it but keep a close eye on it. Since it is spiral sliced, you don’t necessarily need it to fall of the bone. What you end up with when you cook a spiral as long as the recipe suggests for a non-spiral is a whole bunch of itty bitty pieces of ham. So just check it after the first few hours every 30-45 minutes in order to get the perfect tenderness. It is definitely possible to have success with the spiral so go for it. Good luck!

  139. Tomorrow is my first day off in 14 days, and i have been thinking of how good this is going to taste:) I am so looking forward to cooking my ham this way again(i did it this way for christmas dinner, was a huge hit!:))-what i like about this recipe is that you dont have to bother carving the ham up. I’m a single guy, so i like that i can portion some out and freeze it for salad toppings, sandwiches, etc. Thanks again for posting this great recipe!

    • Hi Mike! Love love love hearing these wonderful comments. This ham recipe has been such a huge hit for anyone I have ever cooked it for but sometimes I really wish I could just freeze the whole thing because the leftover options are so amazing. I don’t know if you saw my Biscuits and Ham Gravy recipe but it has become a HUGE hit in my extended family (especially with my teenage nephews). I have literally made an entire ham solely for a monster batch of biscuits and gravy. I have a hard time eating it with sausage now because the ham makes it 10x better and you don’t have to worry about getting little chunks of bone or gristle.. yuck! Anyways, thanks so much for taking the time out of your day to leave a comment. Hope you enjoy your 14 days off 🙂

  140. Jodette says:

    I made this ham for Easter and the bone fell out onto the floor when my father pulled it out of the crock pot. Making it again today……it is the best melt in your mouth ham I have ever made! I always thought Honey Baked Ham Co. made the best, but not anymore!

  141. Samella says:

    Tasty but so DRY!

    • Oh no! Sorry your ham turned out dry. I have never experienced that before. Just curious what kind of ham you used and how long did it cook? I have discovered that the spiral ham does not stay as moist as the uncut hams. Bummer! Maybe sometime when hams are on sale, you will have to give it another try and see if you get a better end product without the pressure of it being a holiday meal centerpiece.

  142. Karoline says:

    Made this for our family Easter brunch. It was amazing! Everyone loved it. Thanks for this great easy recipe.

  143. Lindsay says:

    I would just like to start off by saying I have made this ham twice, and it is literally THE BEST HAM I’ve ever eaten! My husband and I just can’t get enough of it!! I am making it today for Easter, and my mom is making her baked ham in the oven, and we’re going to have a ham cook-off!
    I do have one question..the previous times I have used the light brown sugar, like your recipe calls for. I unfortunately forgot to pick it up at the store, but I have dark brown sugar. Do you think it will make a huge difference if I use dark brown sugar, or have you ever used dark brown sugar? Thanks again for this recipe!!

    • Hi Lindsay! First of all It makes me so so happy that you have had such great success with this recipe. As far as the sugar goes, dark brown sugar will work. It will just have a touch more of a molasses taste. You don’t really even taste the brown sugar when you are eating the actual ham so I don’t imagine it making a big difference. Who knows, maybe you will find you like it better than the light brown. Do me a favor and check back and let me know how it was with the dark brown. Good luck in the cook off! Have a wonderful Easter!

  144. Tarci Raycraft says:

    what if it says it is a semi boneless SMOKED ham, do you cook it the same way

  145. Denise says:

    Hi, I am doing a ham for the first time. I have a 6 lb semi boneless smoked ham. Here is my dilemma. I have two crockpot sizes. I can probably fit the ham in the smaller one if I trim a little off one side and wrap cover in foil or I can put it in the larger but there will be plenty of space on either side. Which crock pot should I use? Thanks and can’t wait to try this out on Sunday!

    • Hi Denise. I would definitely use the bigger of the two. Being overly big will not be too big of a deal. I would just turn the ham an hour before you take it out so the top can sit in those juices. You might end up weigh an overflow problem if you use the smaller pot since there is so much juice that comes out of the ham. Hope that helps. Good luck and Happy Easter!

  146. Wendy B says:

    as soon as I saw your picture of the ham I knew this had to be good 🙂 I’m hoping you can help me with a quick question… I’ve picked up 3 bone-in hams (aprox. 6-8 lb. each) as they all looked so good (lol) and I’m going to be serving 15-20 friends/family this coming Saturday for Easter. I only have 1 crockpot and will plan on cooking 1 ham per day. Any suggestions on how to heat up the already cooked ham on Saturday? (maybe crock pot again with some of the juices from cooking) and if you think it would dry out quickly? Thanks… I can hardly wait to make them 🙂

    • Oh my goodness! How exciting. I would reserve some of the juices like you said, then if your oven is free, place all of the ham in a large roaster pan in the oven with the juices and cover it tightly with foil. If your oven is tied up, the crock pot would also work but would just take much longer and you might not be able to fit it all. I would also take the time after each one is cooked to pick all of the good stuff out and throw away the fat and bones. This way you preserve that valuable refrigerator space since it sounds like you will be preparing in large quantities. Please feel free to ask questions along the way if you have any. The messages ping through on my email so I can usually get to them fairly quickly. What else are you making for the big feast? Good luck!

  147. […] googled crock pot ham. I came across a blog post with rave reviews.  (you can find that blog post here.) So, I tried it! It was […]

  148. Rick says:

    I tried this recipe with a 10lb bone in smoked ham. I cooked it on high in my crock pot for 6 hours. It was falling off the bone tender and I loved the texture of the meat. However, the taste was slightly “off” in some way and it was way too salty. I was so disappointed. All I put in the crockpot was the ham and the brown sugar, although I believe I used closer to two cups rather than three. I couldn’t figure out where all the salt came from as I don’t believe smoking adds salt. Any ideas what went wrong, I would like to make this recipe work as I love good ham. Thanks.

    • Rick, what a bummer! The only thing I can think of is that the ham was too salty before it was even cooked. I have made this probably close to 50 times and have never had the saltiness issue. I love salt so if you are sensitive to saltiness we might just have a difference in opinion, however I doubt that is the case. I would maybe try a small ham next time (maybe a different brand) just in case. Good luck!

      • Rick says:

        I finally got a few spare minutes and wanted to follow-up and let you know that I have made this ham twice since my first attempt and they both came out wonderful! The hams were a little smaller, about 8 lbs and I cooked them on low rather than high. I think my first ham may have just been saltier for some unknown reason. So, anyway just wanted you to know I got this recipe back on track and it is great. My family loves it.

        BTW, I love your blog and the simplicity of your recipes. It is so great for the everyday cooking that we must do and don’t have time for recipes that call for 25 different ingredients and huge prep. Thanks sooo much!

      • Hi Rick. I am so glad that you were able to have success with this recipe and that you are enjoying the blog. Simplicity is definitely important with all of our lives becoming increasingly busy. Thank you so very much for taking the time to check back and let me know about your ham success. Have a wonderful day!

  149. Art Nelson says:

    I’m a foodie but was a little hesitant to experiment on a 9 lb. ham on Xmas day. The night before, we set our huge bone-in ham in my slow cooker. Brown sugar, Ham, Pineapple tidbits. About 9 hours later, a heavenly transformation took place. I couldn’t even get it out of the slow cooker without it ripping into chunks. The bone sat there in the cooker, lonely and defeated. I cut up the ham into chunks and made my mom’s world-class chutney and everyone marveled at the texture and flavor.

    I forgot to remove the stupid plastic bone covering, even after reading that specific step several times. Don’t forget to take this out!

    In short, thank you. Best ham I ever tasted due to the juicy, succulent texture. Bonus: Easy and hands free.

  150. Lissa says:

    I am happy to say that I finally got the crock pot I have been wanting for Christmas this year. I have a wonderful small one and a wonderful roasting oven, but not one for ham, chicken and other family sized meal needs. I also skipped making our family ham this Christmas because our family food celebration was Christmas Eve at my sisters house, so there was no reason to make a second large dinner for just my husband, my two small children and myself. We were sleepy and had plenty of turkey leftovers. So, today, I am THRILLED to have found your recipe. This will be the first thing prepared in my brand new lovely crock pot gift.

  151. Samantha0825 says:

    Quick question, only the brown sugar goes in the crock pot with the ham? No type of liquid of any type

    • Hi Samantha. Yes, you’re correct. That is the most common question I get because it just seems strange to not add liquid. All the juice comes out of the ham and then the ham just soaks in it all day. Brown sugar and ham only. Good luck! Have a Merry Christmas!!!

  152. OK – 9 lb bone in in the oven, barely could cover w/ the Le Creuset lid so I used foil as well. Slight alterations to the recipe bowing to a chef friend of mine – layer of oranges in the bottom and a splash of apple juice on each side.

  153. Shelly says:

    So you do not need to add any water??

  154. Adrian N. says:

    We received a boneless “dinner ham” from the boss for xmas. Would that work ok?

  155. Constance says:

    Hello. This will be my first time doing a ham in the crock. I need something that I can start when I leave for work at 6:30am and be ready for dinner around 8pm that night since we are hosting a Christmas dinner on short notice. I’m feeding 11 people so I’m thinking a 7lb ham. My daughter gets home around 3pm, my husband will be home around 4pm and I will be home around 5pm that night. How long should it cook for and should I put it on low or high when I leave in the morning? Thank you for your response! Looking forward to trying your recipe on Friday. 🙂

    • Hello Constance! Ok here is my advice… For 11 people, I would get as big a ham as will fit into your crockpot. Keep in mind that the bone, fat and juices all come out of the ham are not included in the serving weight. If you need to cover it with foil, use several layers and get it tight. I have done this several times and it works just fine. Definitely cook the ham on low. The first person to get home should probably turn the crockpot to warm because it will most likely be done at that point. To keep the ham from drying out, turn it over after you turn it down to warm so the top gets to soak in those yummy juices. Have whoever is home, continue to check the ham every 30-45 minutes. By the time you are ready to eat it, it will definitely be falling apart (which is the point) 🙂 Best of luck to you. I hope you and your guests love it as much as my family does. Let me know if you have further questions. Merry Christmas!

  156. blogenfreude1 says:

    Bone-in fresn hams look to be about 10-15 pounds, boneless are about 7-8 – will this recipe work w/ boneless? Two people eating plus a Manhattan-sized refrigerator mean we can’t buy huge.

    • Hello! I have personally never tried a boneless ham but as long as you are cooking a fresh ham and not one of the small processed ones you can cut into lunch meat, I would imagine boneless would be just fine. If you try it, would you mind checking back and letting me and all the other readers know how it worked for you! Thanks so much! Good luck and have a wonderful Christmas!

  157. Briana says:

    Holy amazing! I can’t get over how delicious this turned out! Vons had ham on sale today and this was the easiest recipe I found so I tried it and it will definitely be added into our regular rotation! Thank you!

  158. Jeanean says:

    Made this today. It was delicious. Do you have any suggestions for the left overs? I thought I might make split pea and ham soup, but I’m not sure if this is too sweet for that. Thanks!

    • Hi Jeanean! I’m so glad you liked the ham. I have a few leftover ideas on my blog (garlic green beans and ham and biscuits and ham gravy). The ham is great in split pea or any kind of soup, however my very favorite thing to do with it is chop it up and put in a Freezer bag and freeze it. This will allow you to put it in omelets, breakfast burritos, breakfast sandwiches, potato side dishes, soups, etc. When you get it out of the freezer for the first time, hit it on your countertop. This will separate the ham into the chopped pieces and you can just get handfuls out whenever you need them. Good luck! Let me know if you have any specific questions about leftover recipes 🙂

  159. alisha says:

    IS This A Sweet Flavored HOney Bake Ham?

    • Hi Alisha. This isn’t a honey baked ham but it does have a touch of sweetness to it once it is cooked. It seems as though it would be very sweet with all the brown sugar but somehow it is not. It is much more savory than sweet. Thanks so much for the question!

  160. sue says:

    My Thanksgiving ham was a huge hit!!! It is almost gone, not even 24 hours later. It makes the best ham biscuits. I’ve already had request that this must be cooked on Christmas day. I cook breakfast for my family and my parents on Christmas morning. We will definitely be having ham biscuits, and this will cut down loads of work. Now, I won’t be stuck in the kitchen on Christmas morning! Thanks so much!!!! I think this will be our new tradition!!! BTW, I used a Smithfield shank ham and light brown sugar.

  161. CWE says:

    I have never taken the time to post on a blog so that should give you an idea of how motivated I am about this feedback. I followed the recipe to a t and against my moms advice ….nervously I stood my ground because the pictures of the ham here looked so good! I have to say that not only was this a simple recipe, it was so so good!! It was the hit of our thanksgiving meal!! I am not a fan of sweet food so I was a bit nervous about this but went for it and so glad I did. Thanks so much for the inspiration!!

  162. Connie says:

    I can’t wait to try this recipe. I will be putting a 13 pound half ham in the crock pot tomorrow night for Thanksgiving day. I have a 21 pound turkey to go in the oven, so I am really glad I found your crock pot recipe! Question, would you follow the same procedure for a half ham? I am not sure what portion my ham comes from as it does not say on the package. It is a pretty nice half ham from Smtihfield. I plan to add pineapple rings and cherries to the top because that’s how our family cooks it in the oven. Any suggestions?

    • Hi Connie! I’m not sure what you mean by a “half ham” but you should be able to do any size of ham as long as it will fit in your crockpot. Have you tested to see if it will fit in your crockpot? That’s a pretty large ham. If you need to, you can always use a good layering of foil in place of the lid. Also, you can trim the ham to make it fit down in the crockpot. It will all cook the same. If you have a very large ham, you will be on the longer range of cooking time. The cherries and pineapple will be a wonderful addition. That makes my mouth water 🙂 Have a wonderful Thanksgiving and good luck with your ham. I hope you enjoy it as much as we do.

      • Therese Z says:

        Doing this tomorrow for Thanksgiving. I have an uncured ham, so I am going to add some salt to the sugar. The liquid will probably end up too sweet and too salty but I don’t have any plans for it, so it should be okay.

        good luck to everyone!

      • Hi Therese. I have never used an uncured ham. I really hope it turns out for you. If you wouldn’t mind checking back to let others know how it turns out for everyone’s future reference, that would be wonderful. Good luck and have a blessed Thanksgiving!

  163. Wikl a smoked ham work? All of them at the grocery store were smoked!

    • I have to apologize, I have never bought a pre-smoked ham. We have smoked then ourselves but have only bought the cured hames. If the package calls for cooking the smoked ham just as a regularly cured ham would, then I would say the crockpot method would work perfectly. I really wish I could be of more help on this subject but I have no experience with it. If you end up using the crockpot method, would you mind coming back and commenting and letting us know how it turned out. I am so curious.

  164. Dotti says:

    Can you tell me what size crockpot to use and what size ham to buy to serve 9-10 people?

    • Hi Dotti. Is the ham the main dish or will there be a turkey too? I would count on 1/3 -1/2 of a pound per person. There is a lot of weight lost as the juice separates from the ham. You will never be disappointed if you have too much ham because it makes amazing leftovers. You just want to be sure it fits in your crock-pot. Feel free to cut some of the ham up to make it fit if you happen to get a bigger one. Just try to make sure it is as short as possible because you can’t really shorten the bone. I use a 6 qt crock-pot. If you find that your ham is too big for your crock-pot, you can always use a roaster oven or your oven with a stockpot or dutch oven (something heavy with a heavy lid). You would bake it at 250 for 6-8 hours. One viewer commented that she used a stockpot and placed foil on top before the lid to really lock in the steam and moisture. Good luck!

      • Dotti says:

        I found a 7 qt. crockpot and did an almost 7 lb. smoked bone-in ham from the local butcher shop. It came out great! I pulled it off the bone and took it to my family’s holiday gathering the next day, with just a re-warming. Thanks–I will definitely be making this again.

      • Thank you Dotti for taking time give us feedback. I am so glad it turned out with the smoked ham. Have a wonderful Christmas!

  165. Danielle says:

    Very excited to try this receipe! Do I need to add water or any liquids at the beginning of cooking or just the brown sugar and ham?

  166. Karen says:

    I have a frozen smoked shank that I want to thaw and cook for company, in a few days…hoping to have leftovers for ham sandwiches for more company the next day. I’m salivating, reading the comments! I’ve been cooking for decades, and never thought to cook a ham in a crockpot. Also, was hoping for the ham to be in tact when I took it out of the crockpot, but now I don’t care! Thanks to everyone who gave their tips/comments!

  167. Mandy says:

    I have a 4.5 # ham how long should I cook the ham for?

    • Hi Mandy! It really depends on whether or not you cook it on high or low. On high, I would say around 5-6 hours, since it is somewhat smaller. On low, I would say 7-8 hours. Always plan on the longer of the two times and if it gets done ahead of time, you can just keep it on warm until the rest of your dinner is ready. Sometimes crockpots vary a little in temperature too so keep an eye on it (if you can… I know some people leave it on all day while at work) and adjust the time/temp accordingly. If it is not falling apart, it has not cooked long enough. Good luck! Hope your family loves it!

  168. Deb says:

    Thank you for your quick response! I will be trying the recipe tomorrow. I have a fully cooked, bone in, almost 7lb butt ham I’m using. I imagine the smaller the roaster diameter and taller the height the better in hopes the juices would cover a good portion of the ham like it would in a crock pot?? I will follow your recipe exactly and won’t add any liquid. The picture of your cooked ham is exactly the result I’ve been searching for. Thank you for the temperature comparisons that will really help-I’ll try it at 200F and let you know my results.

    • Yes, you are absolutely correct! Good luck!

      • Deb says:

        The 6 & 3/4 lb fully cooked butt ham is done and exactly as described in recipe. I placed the ham in a small enamel stock pot…leaving only about 1.5 inches between pot and ham. I foiled the top and put the lid on. I added the 3 cups of brown sugar, threw in whole cloves and baked at 250 F for 6 hours. It’s perfect, moist/tender/great smoked flavour! Thank you again for your help…now it’s time to enjoy it. I highly recommend this recipe to all.

      • That’s great news!!! So glad it worked and I can’t thank you enough for reporting back!!

    • Theresa says:

      Thank you for asking this question! My ham this year is too big for the crockpot *guessing it to be around 12#. So I was hoping to bake it in the oven. Thanks for doing it and reporting back! Godo to know it will work! 🙂

  169. Deb says:

    I don’t have a crockpot and am wondering if you can simulate this in an oven with a roaster. Would you have any idea if that’s possible and the time frame/temp I would use?

    • Hi Deb! I have never tried the ham in the oven but I would imagine you could use covered roaster or dutch oven with success. The key would be making sure it is tightly covered and cooked slowly. You may need to add some foil under the lid to ensure a good seal.
      As far as temperatures go, I believe the “LOW” setting on a crock pot is approximately 200 degrees F. and “HIGH” is around 300 degrees F. You can follow the cooking times from the recipe accordingly. If you end up trying it, I would LOVE to hear how it went so other people who don’t own crock pots will have some tried and true direction. Thanks so much Deb! I really hope it works out for you!

  170. Heather says:

    Do I need to put any water into the crock pot? If not, won’t it burn from being dry?

    • Hi Heather! I know it seems so crazy but you only add the brown sugar. As soon as it starts warming up, the juices from the ham will start seeping into the brown sugar and before its done the liquid will literally fill the crock pot. So, no added liquid 🙂 Good luck!

  171. Kristie says:

    You may have answered but I didn’t see it on the post anywhere.
    Do you do anything with the leftover marinade in the crockpot, can you even use it as a type of dressing?
    I never cook and made this tonight and it is awesome and easy, just not sure if I am supposed to throw out the marinade or re use it…
    Thank you!

    • Hi Kristie! I usually throw it out. I had one person say they made a gravy out of it but I’d imagine it would be pretty sweet. Let me know if you end up trying anything 🙂

      • Kristie says:

        Thank you for this wonderful recipe. If you follow your directions ( including the type of ham) it comes out perfect.
        I am a full time working mom and this made our evening go smooth as dinner was pretty much ready as soon as we walked in the door.
        My husband used some of the juice to make an excellent gravy.
        He started with a small amount in the skillet and added flour until it was “browned” then added milk until he got the desired consistency and taste.
        It is more of a “sweet” gravy versus others but went nicely with the mash potatoes and biskets..
        I look forward to looking through and trying some of your other recipes..

      • Kristie, Thank you so so much for taking the time to report back. I am anxious to try a gravy next time. I’ve just always thought it would be too sweet. I’m so glad you enjoyed the ham. I have a few recipes on my blog for leftovers (like breakfast burritos, biscuits and ham gravy and garlic green beans with ham) if you are interested 🙂 Thanks Kristie!

      • megan says:

        I should think the leftover juices would be great to use for baked beans.

      • Megan, you’re a genious! That would be so amazing! Please, if you try it, let me know how it goes… Now I will be salivating for the rest of the morning 😋

      • megan says:

        I did something similar when I had baked a ham. It was smoked, so I didn’t add sugar, but used the juices that collected plus the bone when I made baked beans. I soaked my beans overnight in water like usual, cut an onion in half and put it on the bottom of the bean pot, added the ham bone, then the beans, and then the fat and juices from the ham. Added some dried mustard and about 2 teaspoons maple syrup, but if I made the ham using your recipe, i’d skip adding the maple syrup.

        I cooked the beans in a slow oven (between 225 and 275°F) for 5.5 hours. I used a solar oven so the temp varied depending upon the cloud cover. Yummilicious.

  172. Nyree says:

    Hi, I have an 8lb smoked pork shoulder and I’m looking forward to trying your recipe. I was wondering if I could substitute some of the brown sugar with some of the peach preserves I made last weekend? Do you think that would taste ok?

    • Hi Nyree! I think the peach preserves would be wonderful! It will give your ham a bit of a fruitier sweetness (obviously what you are probably going for). I wish I could come over and try a bite 🙂 Good luck! And if you get a chance to check back and let us know how it turned out, I would love it!


      • Nyree says:

        I used the peach preserves and about 1 cup of the brown sugar. It turned out great! The peach preserves are more like a chutney, as I put heaps of ginger in it. The peach and ginger went great with the ham! It was an 8lb ham cooked on low for 8+ hours. It was very tasty and moist, but didn’t fall off the bone. If I make this again, I’ll cook it on high.


      • Nyree, Oh my goodness, my mouth is watering now. That sounds so delicious with the peach and ginger. Thank you so so so much for taking the time to give us your version and results. I have had bigger hams that seemed to need more cooking time than others but if you cook it long enough, it should fall off the bone so I think your right on about cooking it on high next time. Thank you again!

  173. Amanda says:

    sliiy question but do you add water or anything to the slow cooker or just the brown sugar and juices from the ham cook it?

  174. Clare says:

    My husband managed to find a small cured ham shank yesterday for 55p (85 cents!) in the ‘near use by’ section in the supermarket. I had no idea how to cook ham: my mum cooked until I went to uni and then I’ve been vegetarian for most of the time since (back eating meat again now though). This recipe looks so great, I just need to try not to look at the slow cooker constantly while I wait!

  175. Phillip says:

    Followed your crock pot ham recipe to the letter using a Toupie style ham ( boneless). Not quite the success I had hoped. While definitely not a crock pot amateur; e.g. beef borguignon, beef stew, chicken dishes etc. , the wished for fall apart ham has not been realized.

    • Hi Phillip. Bummed that you didn’t have great success with your ham. I have never tried that type of ham before and don’t know if it contributed to your not so tender ham or if maybe the cooking time changed. Generally if you haven’t cooked it long enough, it will not shred. You will have to try again sometime with a bone-in and see if you have different results.

  176. Paulette says:

    Yummy and so juicy, will definitely be making again

  177. Laurie says:

    WOW!!! I had a free shank half ham from shoprite and have never cooked a ‘non spiral’ ham before. This was so easy. I have never tasted a ham this good before. Not too sweet at all. I was worried because I couldn’t put the lid on because it was so big so I had to use foil. No issue at all. Juices filled to the top of the crock pot. Best leftovers also. Still juicy not dry at all. My family was eating it cold right from the fridge. I will never cook a ham in the oven again. Making lentil soup with the bone now. Not one scrap of leftover now. I was so inspired I am slow cooking my free shoprite turkey in the oven right now. I’ve heard great things about slow cooking turkeys also. Thanks for the recipe!!!

    • Laurie, I am so happy to hear that you and your family loved it. I can never get enough of hearing about other people’s success in the kitchen. Makes me glow. I too had to cover my 11 pounder with foil this year and it was perfect…. and we are doing a split pea and ham today for dinner and have had two mornings of biscuits and ham gravy for breakfast and ham sammies for lunch. I have never tried Ham and Lentil soup. Let me know how it turns out! Thank you so much for taking the time to get back on my blog and tell me about your success!!! Have a wonderful day!

  178. Donna says:

    Hi! I googled crock pot ham and found your site. Thank you for the ham info – I had a shank portion (I had no idea there was a difference between an end or portion). I made your recipe (I used less brown sugar because I misread the recipe – 2 cups instead of 3) and IT WAS AWESOME! Thank you so much for posting this. I can’t wait to check out the rest of your blog. The ham was a HUGE hit at Easter dinner. It was moist and so full of flavor. I can’t believe it didn’t need water or anything other than brown sugar. It was fabulous. Thank you!

    • Donna, I am so happy that you and your family liked it as much as we do. It seems way too good to be true with only 2 ingredients. You just can’t imagine it tasting so amazing. Thank you so much for taking time out of your day to come back and give your feedback. I have several recipes for the leftovers on my blog… our favorite is Biscuits and Ham Gravy. We have had it two mornings in a row. It is so full of flavor. Thanks again Donna!

  179. Brit says:

    Coming from someone that doesn’t cook… pretty much EVER… this recipe was AMAZING!!! I’ve made attempts at ham in a crock pot before but never with just brown sugar. It was exactly as you described. Not too sweet, juicy, fall off the bone. Delicious! Thank you!

    • Brit, so glad that you liked it! People who don’t cook are the reason I started this blog in the first place. I had several friends who were intimidated by the kitchen and I just wanted to show them that sometimes it’s more about how good the recipe is than how well you can cook. Thanks so much for taking the time to come back and leave your feedback. Feedback is my FAVORITE part of blogging 🙂

  180. Jacinta says:

    Hi there! I’m hosting a last-minute Easter dinner tomorrow for my family & after buying my 8 lb half shank ham, I found this crock pot recipe…I just tried to fit it into the crock pot & the bottom of the steak doesn’t fit in the bottom of the crock pot 😦 however, based on the reviews and my love for the crock pot, I am DYING to try this…do you think I could somehow cut the ham prior to heating in the crock pot so it fits? Wondering if this would kinda ruin it :-/

    Either way thank you very much for posting, just reading the reviews made my mouth water!

    • Hi Jacinta! That would absolutely work just fine. It will all end up in chunks anyways since it all falls apart anyways. Make it fit however you can and it will be perfect! Happy Easter! 😊

      • Jacinta says:

        Just what I wanted to hear, YAY! Thank you so much for your quick response! Happy Easter to you as well 🙂

      • Jacinta says:

        I had to share the feedback…this was SO AMAZING!!! The entire family was raving about it 🙂 this was my first time hosting Easter dinner and making my parents proud was the best feeling in the world. Thanks so much for sharing this recipe, I will definitely make this again.

      • YAY!!! I am so excited for you! I agree, that is the best feeling in the world! I think that is why I enjoy cooking so much. Thank you so so much for coming back to leave your exciting feedback. I love it!

  181. Barbara Lookenott says:

    ps…the carbonation seems to make the ham less salty tasting.

  182. Barbara Lookenott says:

    I have been making my ham in the crock pot for several years now. I don’t put the brown sugar or pinapple in it…just a can of coke. I have always bought the shoulder picnic type because I saw this on a show one time ant it is delicious!! I put it on the night before and let it cook on low all night. I usually put it in my garage because the smell at night is kind of overwhelming. I love how it just falls off the bone, I put leftovers in my scrambled eggs and make ham and scalloped potatoes that are to die for!!! Happy Easter!!

  183. Porky says:

    We add A CAN of Vernors Ginger Ale to the ham which is real sweet ginger ale, and never YET used brown sugar but want to try this out. Normally we get the spiral ham and save the cut portion of it, maybe half, for sandwiches, then let the uncut portion cook on low till it falls apart in the crock pot. This time for Easter, we made the uncut part with just pineapple chuncks and juice but now wish I had found this BEFORE making it, not after, for sure brown sugar would have been added to it, or at least molases. Thanks for sharing..

  184. Carol says:

    Late afternoon and I told the family I would make a Ham. I always use the crock pot with the dark brown sugar and you are right it is the fall off the bone best ham ever. How ever the thought came
    To me about using a can of beer in the crock with brown sugar, has any of your followers mention trying something like that? Interested in trying but do not want to waste a good taste that I know already. Just your thought would it make a complete different taste?

    • Hi Carol. I have never tried a can of beer but it sounds delish to me! I would just keep your eye on the amount if liquid in the crock pot since it fills with liquid even without the beer. Good luck and please check back if you try it and let me know how it goes!

  185. Rallie says:

    Hi! I want to make this but the ham I have is 17 lb. bone in pre-cooked smoked and it won’t fit in my crockpot. Can I do this in an electric roaster?

    • Rallie, ya know, I’m not sure if the roaster would work or not. My first thought would be yes as long as you cook it slow enough but I wonder if it would get the same tenderness without being submerged in all of the juices. I would recommend maybe wrapping it really well in foil after coating it in brown sugar. That might help seal in some of that moisture. Good luck! Please let me know how it goes so other readers will know. Happy Easter!

      • Rallie says:

        Thanks for your reply!!! Any ideas on how to cook this big ham to ensure it is moist and flavorful?
        Any suggestions would be appreciated!!!

      • Rallie says:

        Hello Again!!! I had to come back and tell you how it went with my electric roaster and my 17 lb smoked bone in ham. It took 2 bags of dark brown sugar and I put 1/2 inch of water in the bottom of the roaster with the fat pieces that I trimmed off the ham before putting on the brown sugar. Put the ham on the rack that came with the roaster then wrapped the top of the roasting pan with heavy duty foil REALLY tight…. Did all this before I went to bed @ 12 a.m. Woke up at 6:30 and turned on the roaster to 275, went back to bed until 8:30 and woke to the BEST smell ever in my house!!! Had to check and see if it was doing ok so took out the pan, uncovered it and it looked great checked the temp, it was at 118*, basted it with juices and covered the pan again very tightly and put back in roasting unit. I figured out there was no need to worry about uncovering it to baste it, I wrapped it tight enough that I could just “shake” the roaster and it would baste itself :). Shut the roaster off at 12 p.m. Then tried to take the ham out of the pan but it fell apart!!! Took the whole pan to my mother-in-laws thinking I would bring the leftovers home in it….. Needless to say I brought home an EMPTY pan!!! Everyone LOVED it!!! Can’t believe that it was all gone…. Was really looking forward to trying some of your leftover ham receipies… :(. I am now required to make the ham for all family get-togethers :). Thanks again for your help and the AMAZING receipies!!

      • Rallie thank you so much for coming back to report the results for me as well as anyone else curious about using a roaster. I am so happy that it worked and that you loved the results. Have a wonderful week!

  186. Heather says:

    I am making this for an early Easter party tomorrow and kinda nervous. I got a 9.23 lb ham and wondering how long to cook it on high and low. Trying to see when to put it In!

    • Hi Heather! I would recommend cooking the ham for at least 6 hours on high. The longer you cook it, the more tender it will be. I would recommend giving yourself a little extra cooking time then once it starts getting really tender, turn down the heat to low or warm until the rest of the dinner is ready. Good luck! let me know if you have any more questions. Have a wonderful Easter!

      • Heather says:

        One more sorry! I actually don’t want it to be shredded “fall off the bone” we like it to be sliced ham- what do you recommend on time for that or will I just need to watch it? Also I read above you talked about how the juices almost fill the crockpot- with mine being bigger am I gonna want to drain it after so long just in case of over flowing? Thank you so much for your help! I am so excited! This is my first holiday in my new place, well my first time to have any holiday- instead of going somewhere so it’s a big deal for me! 🙂 thank you again! I’m gonna use the leftovers for a crockpot potato and ham soup I got off pintetest quite awhile back- it was delicious! 🙂

      • No problem! If you’re just wanting to heat it and not make it super tender, you will just want to get it to 140 degrees (assuming it is a pre-cooked ham. If it is not pre-cooked or even if it is partially cooked, you will need it to to be 160 degrees. I would assume you would need at least 3 hours to get it up to temp. As far as the juices go, just keep
        An eye on it and drain if you need to. I doubt it will need it if you are not cooking it as long. Let me know how it turns out! Thanks Heather!

  187. pumpkinmoon says:

    do you use any water?

  188. softballmomquatro says:

    Making this today—I didn’t read through all the comments, but I’m wondering what to do for a side dish & veggie?!?! I have a bunch of red potatoes, and I also have green beans & broccoli, what would be good, do you think?! Can’t wait for dinner–thank you for this recipe/technique!

    • I also have a recipe on my site called “Garlic Greenbeans with Ham.” That is always a great choice for a side (of course, omit the ham this time around, it’s great with or without it). As far as the potatoes go, I love slicing red potatoes and mixing with a packet of Lipton Onion Soup mix and a couple Tbsps of olive oil. You can even throw in some broccoli with the potatoes. I believe you bake at around 400 degrees (the recipe is on the box). Good luck!

  189. Carrie G says:

    Super Bowl Sunday 2013! sounds Yummy trying today with the ham i pulled a few days ago from freezer. Butt Ham. I have a Crock-Pot that has never been right Settings are off, keep warm, low, high. Mine cooks everything fast, faster, and fastest. LOL so should be done in time for the game its noon here in Michigan. no liquid???? just the brown sugar? I will be sure to let you know the results. Hmm.. Brown Sugar only? Right?

  190. Eva says:

    The brown sugar won’t stick to the top of the ham…. is that ok??

  191. Rebekah says:

    Thank you so much for this recipe! I made my first crock pot ham for Christmas and it was absolutely delicious! I will never bake one in the oven again, Not only was it tender and juicy, but I didn’t have a big ham crowding up my oven. There was no fussing with basting either. I kept checking to see if I should add liquid, but it had plenty of its own juices to keep it moist. Fantastic!

  192. candace says:

    This was a great recipe! I made the ham this afternoon and it was a hit! Very easy and delish! More great recipes like this, please!

  193. Clint says:

    Good afternoon. Just a quick note about the ham recipe. I was a little nervous – first ham; didn’t quite fit in the crock pot. But your advice about choosing the ham, using foil, etc made it all go smoothly. This ham has been the highlight of Christmas! Thank you for such a great recipe and such thorough directions! Happy holidays!! Clint

  194. I am sorry for such a silly question, but, what do you do with all the juices that are left? I have so much, but I thought it was mostly fat and did not do anything with it. Then I was thinking more about it and read other replies and at least one person used some to make a gravy. I am a real novice in the kitchen, so I need all the help I can get.

    Also, this was very delicious! I did have some parts that were a bit drier than the rest. Should I have basted it?

    I was thinking of making this for Christmas dinner, but how can I present it so it looks more eye appealing, LOL! Luckily, my family is used to tearing into their foods without a lot of thought to the presentation, ha, ha! But, I am having extended family…what should I do?

    I appreciate your recipe and any advice so much! Thank you and Merry Christmas!

    • Hi Julie!
      As far as the gravy goes, I usually just throw it out because it is a little sweet for my tastes. If you do decide to try a gravy, mix about 1/4 cup corn starch with cold water until the starch thins out. Heat the gravy on the stove over medium-high heat. Slowly add the starch mixture stiring constantly with a wisk until it starts to thicken. Make sure you taste it an see if it needs any additional seasonings.
      As far as serving it goes, I go through the ham and separate out all of the meat from the fat and serve it in a dish.
      As far as dryness, did the ham fall apart easily? If not, it may have not cooked long enough. If it did, next time just try flipping it over with an hour or so to go so the top gets submerged in all of those juices. Hope this helps!

  195. Gigi says:

    I grew up on what we call picnic shoulder hams in the South. I love them and can’t find them in MN, but I’ve got a 3.5# shank ham that I’d like to get as close to my beloved shoulder ham as possible. As I recall, mamma never put sugar in her pot; her ham was never sweet and I really can’t stabs sweet hams in any way. I worry that adding sugar to my pot will make my shank ham sweet, even though it is salt cured, but I don’t know if I should put water in the pot in lieu of sugar or just let it baste itself with its fat. Not really sure how to proceed to get what I’m wanting. Any thoughts for this ole southern daffodil?

    • Hi Gigi… So, the brown sugar suprisingly does not give the ham a sweet flavor. It is most definitely smokey and salty but to really not sweet. If you are totally against the sugar, the ham would cook just fine alone in the crockpot (I would assume). There are so many juices that come from the ham that it will almost fill the pot so no need to add any additional liquids. I can not make any definite promises as I have never cooked one plain. Good luck! Please check back and let me know how it went either way. Thanks for stopping by! 😊

  196. Courtney kryder says:

    Hi i’m cooking a ham this sunday its a shank bone in portion and i have a wonderful crockpot but i was curious i’m loving your recipe but was wondering if i did cola with brown sugar and pineapple slices. Do you think it would come out alright?

    • Hi Courtney. Sorry for the delay. I think it would be wonderful. My only caution is that the Coke might make your crockpot spill over with juices. With the ham and brown sugar alone, the juices almost fill the crockpot. I would suggest either just adding the pineapple or watching the juices as you go and possibly draining some out if you need to. Good luck!

      • Courtney kryder says:

        Thanks for responding but i decided to skip the cola after reading your reply and did just brown sugar and pineapple. Let me tell you, your a miracle worker with recipes!! It was wonderful! Thank You enternally for your wonderful recipe! Also i used the leftover juices and mixed them with brown gravy it made a great combo! everyone had three plates and took some for lunch tommorow. I have pictures of how it turned out on my Facebook. I’m spreading the word!

  197. Karen says:

    I have a 6th crock pot slow cooker and I’ve never used such a thing in my life. I wanted to ask you, do you add water to the pot? Probably a silly question. I haven’t opened the box yet.


    • Hi Karen. I’m not sure what a 6th crockpot is… Thinking maybe that is a typo? (Possibly 6qt?) You do not add any water to this specific ham recipe…Just the brown sugar and ham and you are in for a delicious dinner and possibly some great leftovers (*see Biscuits and Ham Gravy and Garlic Greenbeans recipes on my blog). Good luck! I hope you end up loving your crockpot. I use mine all the time- it’s all about having good recipes.

  198. Pat says:

    Did you cut any of the fat off the ham before putting the brown sugar on?

    • Hi Pat! No, I didn’t cut any of the fat off. A lot of it will just melt off and run through the ham to make is super juicy and tender but there is always a large layer of it that I remove after it is done cooking. It will just roll right off. Good luck! You will love this ham! Happy Thanksgiving!

  199. Julie says:

    I am so excited to try this recipe. Do you think adding pineapple slices and the juice would be a good addition?

    • Hi Julie! If you are used to cooking the ham with pineapple then it would probably be great. The brown sugar suprisingly doesn’t make it overly sweet at all. It’s a perfect blend of sweet, smokey and salty so the pineapple would probably compliment it nicely. If you try it, do me a favor and shoot me another comment to let me know if you liked it w/ pineapple. You will fall in love with this recipe regardless. Thank you for visiting my blog!!!

  200. Meg says:

    I made this tonight and it was DELICIOUS! My father gave me a 5lb butt portion last week and I had no idea what to do with it, so a google search brought me to your website a few days ago. This recipe seemed too simple, but the ham turned out moist, tender, and incredibly delicious. This recipe is definitely one I will use again, and often. Thank you!

    • Meg,
      I am so glad you loved it. After making my ham this way the first time, I have converted all of my friends and family and will probably never make it any other way. Thank you so much for taking the time to give me your feedback!!! It always makes me happy 🙂 Have a great week!

  201. amy says:

    I have a 6 lb shank end bone in ham. How long should that cook in the slow cooker? I didn’t see a weight for your ham recipe to compare cooking times to weights. Thanks! I can’t wait to try this tomorrow!

    • Great question! I generally cook a 5-6 lb ham for about 6-7 hours on high. There is a lot of wiggle room. The longer you cook it, the more tender it will be. The ham is precooked so if you have to pull it out a little early, it will still be great but might require a knife instrad of just falling apart. If it gets done early, place your crockpot on warm or low until you are ready to take it out. Good luck!!!

      • Amy Hill says:

        Thanks so much! I just got it in the crock pot and can’t wait for tonight! Amy

        Sent from my iPad

  202. Jennifer says:

    I googled today for a recipe for my shank ham, bone in (10 lbs). We cook BIG for our large family. Well I printed off this recipe. I had to cover the ham with tinfoil as it was too big for the cover. It’s been on high 6 hours. I just checked it and it is absolutely AWESOME!! I would never ever have added brown sugar before. The juices are a rich, dark brown and will make an excellent gravy (which maybe you have a good gravy recipe). The ham is falling off the bone. Mmmmm!!! The house smells of sweet ham bone on this dreary, rainy, soon-to-snow day in northern MN. Thanks for the recipe.

    PS: I have always hated to cook. Starting Sept. 1 I decided that I would use our great internet to meal plan. I’ve found many good recipes. Thanks for sharing yours. And the pics help tremendously. God bless!

    • Oh I am so excited for you to eat it! You have know idea how much I love hearing feedback (especially when it is positive :)) so you just made my day. If you happen to have leftovers, I have several recipes that go along with the ham on my blog: Breakfast Burritos, Biscuits and Ham Gravy (our personal favorite) and Garlic Greenbeans w/ Ham. Let me know if you have any questions! Thank you for taking the time to leave your comments!

    • Jeannine says:

      I have ben trying to try a new recipe each week, so easy to get tired of cooking the same things, def to try this

  203. Chelsi says:

    I have a fresh shank, bottom of the leg, that we got from our butcher. It’s not cured, well it doesn’t say so on the package. With is being frozen it weights just shy of 3lbs. Would covering it in brown sugar provide enough flavor? Do I need to “score” it? I need it to be cooked in the crockpot for time purposes. How long should i leave it in the crockpot and on high or low? Thank you for your expertise!!

    • Great questions! Well i personally have never bought an uncooked/uncured ham but here is what I know… The curing process adds a lot of salt and flavor to the ham as well as makes it more bacteria-resistant therefore cooking it with only brown sugar may end up tasting a bit like a plain pork roast cooked in brown sugar. You may look into possibly brining it or look for a recipe for an uncured ham (it will likely involve lots of salt) then instead of putting it in the oven, use your crockpot. Is there a lot of fat on it? if so, maybe trim it down a bit but do leave about 1/4 inch (depth) of fat for moisture and flavoring. Be sure you let it reach 170 degrees since it is uncooked then cook it beyond that if you want it to fall off the bone. Good luck! Please let me know what how you did it and how it turns out. I’m very curious. Oh, as far as cooking time, I would assume it would take at least an hour or so longer than the cooked hams because we are cooking beyond just safe internal temp to get it to fall off the bone. I hope it works out for you!!!

  204. Rachel says:

    Hi, this recipe looks delicious! Kind of a silly question – Do you start out with a pre-cooked or raw ham?

    • Hi Rachel… Definitely not a silly question – I always buy the pre-cooked. If you choose an uncooked ham, you will most likely need more cooking time and will need to be sure that your ham reaches proper temperatures to kill the bacteria. Be sure that the ham is cured because you get a lot of flavor from the curing. I would suggest just sticking with the pre-cooked. I think you run in to quality differences when you start talking about brining and smoking hams. A simple cured precooked ham should do the trick. Thanks so much for checking out my blog. Let me know if you have any more questions.

  205. Jaime says:

    I made this ham recipe and was SO glad I did! Easiest dinner ever made (it included your Brussels sprouts recipe), it’s so nice to have dinner ready when I get home! And a HUGE thanks for including leftovers ideas 🙂 This was truly tasty and I will be making it a regular meal!

  206. Andrea says:

    Well, I was so excited to try this because it smelled soooo good, that I grabbed a piece of ham right out of the crock pot, popped it in my mouth and FRIED MY TONGUE!! I have no taste on the whole front of my tongue, but the family thought it was yummy and I’ll have to go with what they say, since I can’t tell. 🙂 So easy, too!!! Thanks!

  207. Andrea says:

    I didn’t write the type of ham down on my list, so I couldn’t remember what kind you said to get. So, looks like I ended up with a “Pork shoulder, ham picnic”. Is that going to be a big deal?

    • Hey Andrea! I am so excited that you are trying these recipes. The picnic ham will work just fine. It is just cut from the front leg instead of the back so it just isn’t a “traditional ham”. It is usually a little tougher texture wise but since you are doing it in the crock pot, it shouldn’t really make a difference. If you find that it isn’t falling apart like it should, maybe just give it a little extra time. Should still work great though. Good luck! Let me know how it goes.

  208. Mom says:

    I love the leftover ideas. You make it all sound simply simple. I look forward to sneaking these recipes in.

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