A great slow cooker recipe for your Easter ham!
- 1 1/2 cups Kitchen Kettle Cherry Jam
- 1/4 cup balsamic vinegar
- 1/2 teaspoon ground mustard
- 1/2 teaspoon ground ginger
- 6-8 lb fully cooked bone-in ham
- 1/2 cup currants
- 2 teaspoons fresh lemon peel
- 1 tablespoon chopped fresh chives
Mix cherry jam, vinegar, mustard and ginger in a 2-cup glass measuring cup. Place ham in 6-qt slow cooker, trimming ham if necessary to fit. Brush ham with about 1/4 cup of the cherry jam mixture. Refrigerate remaining preserves mixture while ham cooks. Cover and cook ham on low heat setting 7-8 hrs. About 20 min before ham is done, microwave remaining preserves mixture uncovered on high 4 min. Stir in currants and lemon peel; microwave uncovered on high about 3 min or until mixture just begins to boil. Stir in chives. Cool about 10 min. Remove ham from cooker. Slice ham; place on serving platter. Serve sauce with ham.
ham, slow cooker, kitchen kettle cherry jam
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