Holiday Ham

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 " !

Ingredients:

  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 )

Directions:

  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 ....

          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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