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ham in a crockpot?

t
tritecliche Jan 31, 2009 03:51 PM

Can I put a fully smoked ham-half in a crock pot with my typical glaze kind of ingredients, and it work out okay?

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  1. trentyzan RE: tritecliche Jan 31, 2009 08:13 PM

    Are you making pulled pork?

    1. kchurchill5 RE: tritecliche Jan 31, 2009 08:18 PM

      I have, used potatos, herbs, carrobs, parsnips, also did other veggies did asian once also brussel sprouts but put those in 1/2 way, I never had a problem and it worked good.

      1. c
        carfreeinla RE: tritecliche Feb 1, 2009 05:53 AM

        I have yet to come across anything I couldn't put in a crock pot! I don't mean to sound flippant. Sometimes it is how you use the ingredient that makes the difference.

        1. j
          jacquelyncoffey RE: tritecliche Feb 1, 2009 06:32 AM

          I think the ham is going to give off liquid and dilute your glaze ingredients. When you bake a ham in the oven, the surface gets hot and dry which enables the glaze to stick. In the crockpot, it will be more like simmering or steaming the meat in the glaze juices, which will probably be delicious, but it won't replicate the oven method.

          1. m
            MakingSense RE: tritecliche Feb 1, 2009 08:40 AM

            This does not sound like an appealing way to glaze your ham. Hams are already cooked and when you put them in the oven, you're really just heating them through, evaporating some of the moisture to intensify the flavor, and caramelizing the sugars in them. That's not going to happen in the crockpot. The ham is going to stew in its own juices.
            Additionally, as the ham cooked in the oven begins to caramelize on its own, the glaze does too and it browns. Crockpots don't brown things - a widely lamented flaw with these otherwise great appliances.
            I think you would end up with some fairly stringy warm ham swimming in a bath of sweet stuff. Doesn't sound very appealing to me.

            1. kchurchill5 RE: tritecliche Feb 1, 2009 09:43 AM

              Well I just put a little liquid wine in the bottom and all the vegetables and the ham on top of most. So it didn't necessarily stew in it's juices. It does cook differently than an oven obviously but the glaze still was on the ham, the veggies were cooked and the ham was very moist. Great for carving and very tender. My potatoes, carrots were moist and flavorful along with the herbs and the apple maple glaze was great on the ham and gave the veggies also a nice flavor along with the rosemary and thyme I used.

              Not the same is oven glazed, but hey. I worked 12 hours and was having a old neighbor over for dinner. He and my son I thought I deserved a good cooked meal. I left at 7 and didn't get home till 6. So on low it was perfect. Made a quick salad and some pesto bread sticks and can't beat that. It was that or order a pizza. You might be surprised how good it was. You could do many variations of vegetables and glazes. That is just what I had at home. The asian was better and did water chestnuts brussel sprouts and potatoes. Great either way.

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