Ingredients
- 2,600 gr ham (cooked)
- 130 gr currant jelly
- 16 ml vinegar
- 2 ml dry mustard
- 1 gr cinnamon (ground)
Place ham on metal rack or trivet in crock pot. Cover and cook on low 5 to 6 hours. remove ham. Pour off juice; remove rind. Score ham; stud with cloves. In small saucepan melt jelly with remaining ingredients. Remove metal rack or trivet. Return meat to crock pot. Spoon sauce over ham. Cover and cook on high for 20 to 30 minutes, brushing with sauce at least once more if possible. Make 8 to 10 servings.
