If your slow cooker tends to run hot and you notice the edges of the onions browning too quickly, stir them gently once or twice during cooking to keep them moist and evenly cooked. For leaner servings, trim off excess surface fat from the ham before cooking; just leave a little for flavor.
Close-up of caramelized onions and ham juices in the cooker
Close-up of caramelized onions and ham juices in the cooker
Food safety tips: Always start with a fully cooked, inspected ham kept refrigerated until you’re ready to cook. Slice and transfer it to the slow cooker promptly rather than letting it sit at room temperature for long periods. Use a slow cooker that is at least half full but not more than about two-thirds full for safe, even heating. The ham should reach at least 140°F in the center when reheated; use an instant-read thermometer if you’re unsure.
Once cooked, do not leave the ham in the slow cooker on the counter for more than 2 hours; cool leftovers quickly, store them in shallow containers, and refrigerate within 2 hours. Leftovers will keep safely in the refrigerator for up to 3 to 4 days and can be reheated gently on the stovetop or in the microwave with some of the pan juices to keep the ham moist.
