For most hams, plan on about 4–6 hours on LOW in the crock pot, or 2–3 hours on HIGH, until the internal temperature reaches 140°F for a fully cooked ham.

Key timing guidelines

  • Fully cooked, bone‑in ham: generally 4–6 hours on LOW, depending on size and your slow cooker, aiming for 140°F in the center.
  • Fully cooked, boneless ham: about 4–6 hours on LOW or 2–4 hours on HIGH; smaller hams may be closer to the low end of the range.
  • Small 2–4 lb hams: often 2–3 hours on LOW is enough to heat through to 140°F.

By ham size

  • 4–6 lb precooked ham: about 2–3 hours on LOW, checking for 140°F doneness.
  • 8–10 lb precooked ham: about 4–6 hours on LOW in a standard crock pot.
  • Larger or thicker hams: lean toward the upper end of 6–8 hours on LOW so the heat penetrates fully.

Doneness and safety check

  • Use an instant‑read thermometer inserted into the thickest part of the ham, away from the bone, and look for 140°F for a fully cooked, “heat‑and‑serve” ham.
  • Avoid overcooking; once it hits 140°F and is hot and tender, switch the crock pot to WARM so it does not dry out.

Simple slow‑cooker method

  • Place ham cut‑side down in the crock pot, add a little liquid (like pineapple juice, broth, or water), and cover tightly.
  • Cook on LOW for the time that matches your ham’s weight, basting a couple of times if using a glaze, then rest 10–15 minutes before slicing.

Information gathered from public forums or data available on the internet and portrayed here.