Recipe(tried): Crock Pot Ham

Cindy: I've been a "meat master" for alot of years and I learn something new all the time. Your "crock pot" is nothing more than a "slow cooker", and to slow cook a ham is to retain juices, flavor, and relieve you of being punctual about time.

1) Choose a ham that isn't "spiral sliced, flavored, etc. These ahve already been prepped and are not the best for slow cooking.
2) Find a ham that has a thin fat layer on it (the thinnest you can find.
3) Clean the ham thoroughly after unwrapping, thawing, etc. by washing it and patting it dry with paper toweling. This remoces any residue grease, etc.
Put it into the 'crock pot' cut side down, selct you setting (hi or low), and turn it on.
4) Selct a "glaze" recipe (one that has brown sugar and/or molasses, dijon mustard, etc.) of your choosing (plenty oif them around eveywhere), prepare the glaze, and have it handy with a brush during cooking.
5) Give it at least 2 hours cooking and then start brushing on the glaze - liberally.
6) Continue building up a glaze 'crust' right up until the meat thermometer says it's done for you to eat (your chocie of temperature). Hams these days are just pork and pork today is "the other" white meat and not dangerous to eat without being cooked to death.
7) When done - hours later - remove the ham from the pot, let stand for 15 minutes, and start slicing.
Slice down from the top (as it was in the pit, parallel to the bone but just beside it. Take that chunk and lay it down flat and then scut in to slices about 1/2" thick. Then cut another chunk identical to the first and repeat. Now, you're left with a bine and 2 narrow pieces attached. Repeat with these and you should be left with just a bone and very litle meat attached - but it's the best meat, so don't waste it...Serve extra glaze as a sauce with nmaybe just a litle more Dijon added for flavor (my choice).
Happy Holidays!