Holiday Ham

         When we first had grandkids ( and on a budget ) I came up this ham idea and that recipe used a 6 Quart Slow Cooker and 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 also easy to clean up !
" My wife's favorite part of this meal is using the pineapple mixture over her ham ! "
         Now my wife and I now make this " SMALLER VERSION " about once a month !   Even though this " Smaller Version " is still a little to big for " 2 or 3 folks " we always enjoy finding other ways to use this delicious leftover Ham in " multiple ways " !
         Also ..... My wife and I actually like making this version using a " 1 pound canned ham " that we normally get at Aldi's.   The " 1 pound canned ham's " have a unique flavor ... somewhere between Spam and regular ham that we enjoy !   ( See photos below )

Ingredients:

  1  -  fully cooked boneless ham  -  ( 4 lb. or smaller ) .
  ( A "Kentucky Legend Ham" is the best for this .... If you can't find them ... your favorite brand will still be great ... )
  ( Or try the " 1 pound canned ham " option which is good for 1 or 2 folks )
  1  -  can ( about 20 ounces ) unsweetened crushed pineapple, undrained.
  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 )  -  ( Tip #1 )

Directions:

  Spray the inside of a 4 quart slow cooker with cooking spray ( Pam ).
  ( a 4 quart slow cooker can be used for a smaller ham ... )
  Place the ham inside of the slow oooker.
  ( Note you can even stick a few cloves in the ham if desired ... )  -  ( Tip #1 )
  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.
  ( If you are using the " 1 pound canned ham " option it only needs to cook for " 4 Hours " )
  Serve with pineapple juices and as always:


         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 " 20 to 25 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 ....



          During Colonial Times in the United States, in the 1700 hundreds, many people would take an orange ..... stick whole cloves right thru the peel of the orange until it was almost completely covered ..... and then set it on a table in a room and that became basically a " Room Deodorizer "" ..... and I've tried it and it surely works !

or at
( russpickde@comcast.net )

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