Crock Pot Cooked Fresh Ham is so easy, moist and tender and makes a lot to feed a crowd or use for other dishes.
We got half of a pig for our freezer and most cuts were easy to use. I knew exactly what to do with them. A fresh ham though; I had never had one of those. I went to Google and found a recipe for Fresh Ham by Paula Deen. It was by far the most simple recipe out there and looked good too. I had faith in Paula and she did not let me down! I only make up half of the house seasoning at a time and cooked it in the crock pot instead of the oven but the recipe is hers. It is called Crock Pot Cooked Fresh Ham at our house since I would rather let it cook all day with no attention from me. I can even put the whole thing in the garage in the heat of summer to keep the kitchen cool.
The first time I made this, my youngest son and I got home late from an event and it was sitting on the counter ready to eat. We were hungry and it smelled SO GOOD! I took off the lid and started pulling out chunks with forks to put in a serving dish. We just stood at the counter and ate and ate and ate it. We did not care about or need anything with it because it was so good on its own.
A note about fresh ham:
Fresh ham is not ham. What?! No. It is the same piece of pork used to make ham but fresh ham is not cured or smoked like what we think of as ham. It is just a piece of pork. I did not know there was such a thing until we got our pig for the freezer.
This recipe calls for a 7 pound ham because that is what I had. If yours is bigger or smaller, just adjust the seasonings and soy sauce. If you have some left over, just store it in a jar or baggie until you need it again—UNLESS it touched the meat at all. Then it needs to be thrown away.
Leftover Crock Pot Cooked Fresh Ham
We always have plenty of leftovers from this. Stay tuned for great ideas to use them for easy, meat-already-cooked recipes! 🙂
Leftovers can also be frozen until you are ready to use them.
Try some leftover meat in Healthy Pork Curry Vegetable Soup.
It is pictured here with Roasted Parmesan Asparagus. Try it!
1 whole fresh ham, about 7 pounds
¼ cup soy sauce
1/4 cup salt
1 Tbsp pepper
1 Tbsp garlic powder
Rub soy sauce over all sides of the ham.
Mix salt, pepper and garlic powder together in a small bowl.
Thoroughly coat the ham with the seasoning. You may not need all of it. Store what is left in a jar or Ziploc bag (unless it touched the meat at all; then discard).
Put meat into a greased crock pot and add ½ cup of water to the bottom.
Cook on low for 8-10 hours.
It could also be cooked in a 325* oven; about 20 minutes per pound or until internal temperature is 160*. Let the meat rest a few minutes before slicing.
Slice or shred and enjoy!
To store leftovers, it is good to add broth from the crock pot to keep it moist.
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- 7 pound fresh ham
- ¼ cup soy sauce
- 1/4 cup salt
- 1 Tbsp pepper
- 1 Tbsp garlic powder
- Rub soy sauce over all sides of the ham.
- Mix salt, pepper and garlic powder together in a small bowl.
- Thoroughly coat the ham with the seasoning. You may not need all of it.
- What is left can be stored in a jar or Ziploc bag (unless it touched the meat at all; then discard).
- Put meat into a greased crock pot and add ½ cup of water to the bottom.
- Cook on low for 8-10 hours.
- It could also be cooked in a 325* oven; about 20 minutes per pound or until internal temperature is 160*. Let the meat rest a few minutes before slicing.
- Slice or shred and enjoy!
Serving Size4 oz
Amount Per Serving Calories 161Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 73mgSodium 2244mgCarbohydrates 1gFiber 0gSugar 1gProtein 25g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
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