Hi, Cathie!

This recipe calls for currant jelly, but I use apricot/pineapple preserves. It tastes great and it is so EASY to make!

I hope that your family likes it.

CROCKERY HAM

1 (5-7) cooked ham (with or without bone, butt or shank half)--I always use the butt half--it has more meat!
whole cloves
1/2 cup currant jelly--I use apricot/pineapple preserves
1/4 cup pineapple juice
1 T. vinegar (I use balsamic)
1/2 tsp. dry mustard
1/4 tsp. ground cinnamon
2 T. brown sugar

Place a metal rack or trivet in a 4-qt. or larger crockpot. Place ham on rack. Cover and cook on LOW 5-6 hours. Remove ham. Pour off juices; remove skin and fat. Score ham; stud with whole cloves. In a small saucepan, melt jelly with vinegar, brown sugar, mustard, cinnamon, and pineapple juice. Remove metal rack or trivet. Return ham to crockpot. Spoon sauce over ham. Cover and cook on HIGH 20-30 minutes, brushing with sauce at least once (several times if possible). Slice and serve hot or cold.

I hope that this helps!