When we first had grandkids ( and on a budget ) I came up this ham. Now " 14 grandkids later " it's the only kind they all like ! It's pretty darn good if I say so myself ! My adult kids enjoy it as well. It's easy to clean up and my wife and I make the smaller version of this recipe at least about " once a month ! " ( See the smaller version - " Click Here ! " )
" My wife's favorite part of this meal is using the pineapple mixture over her ham ! "
Now sometimes ..... but not always of course ..... if there are any leftovers we always enjoy finding other ways to use this delicious leftover Ham in " multiple ways " !
- 1 - fully cooked boneless ham - ( 5 to 7 pounds )
( A "Kentucky Legend Ham" is the best for this .... If you can't find them ... your favorite brand will still be great ... )
- 1 - can ( about 20 ounces ) unsweetened crushed pineapple, undrained. - ( see Tip #1 )
- 1 - cup packed brown sugar.
- 1 - tablespoon of cornstarch.
- 2 - tablespoons of lemon juice.
- 1 - tablespoon yellow mustard ... ( or 2 Tablespoons for more of a mustard flavor )
- 1/4 - teaspoon of salt.
- Whole or ground cloves ( optional - its good with or without ) - ( see Tip #2 )
- Spray the inside of a 6 quart slow cooker with cooking spray ( Pam ).
- Place the ham inside of the slow oooker.
( Note you can even stick a few cloves in the ham if desired ... ) - ( see Tip #2 )
- In a medium sized saucepan, mix the remaining ingredients, stirring to dissolve the cornstarch.
- Heat just until it starts to boil, stirring occasionally.
- Pour over ham covering completely.
- Cover and cook on low for 6 to 8 hours.
- Serve with pineapple juices and as always:
If you think your family and friends will enjoy, as my wife does, using the pineapple mixture over there ham then use " 2 " cans unsweetened crushed pineapple, " 2 " cups packed brown sugar, " 2 " tablespoon of cornstarch, " 4 " tablespoons of lemon juice, and " 2 " tablespoons yellow mustard when mixing up your sauce that goes over the ham.
Using whole cloves is, as you are more than likely aware, a traditionaly way of cooking ham that goes back to colonial times. Normally in a ham this size I only use about " 30 to 35 cloves " stuck in the top of the ham. I also found, in a local Amish Store, ground cloves and I add 1 teaspoon of that in the mixture on the stove in " Step #3 " of the directions but only if I don't have Whole Cloves ....
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