Post a goody to Merry Merry Munchies.  I’ll be randomly selecting one participant to win A Christmas Carol game.  This event is open until Dec. 31. 

  ‘Tis the season of sharing:)

It’s almost embarrassing how easy this is to do, but some things just should be easy.  Agree?

8 – 10 pound fully cooked, smoked ham** 
(Be sure your ham will fit in your slow cooker.  It’s
        easier with an oval cooker, but that isn’t a
        necessity.)
1 (15.75-ounce) Roasted Raspberry Chipotle Sauce*, warmed in the microwave
(I use  the Fischer & Wieser brand because I can find
        it just about anywhere.)
1- 1 1/2 cups juice (apple, pomegranate, orange, apple  cider,  pineapple)
1/2 cup firmly packed light brown sugar, optional

Rinse and wipe the ham dry.  Rub the brown sugar over the ham if you desire (I usually don’t use the sugar.)  Brush the raspberry-chipotle sauce all over the ham.  Pour the juice into the crock pot insert and place the ham on top of the juice.  (I usually put mine in shiny side down.)  Pour about half of the remaining sauce over the ham, reserving the rest to brush on about 30 minutes before the ham is done. 

Cover and cook on HIGH for 3 1/2 to 4 hours or on LOW for 8 – 9 hours, spooning the sauce-juice mixture over the ham a few times during the cooking process if you can. 

The aroma from this is really awesome.

Remove the ham from the cooker, cover with aluminum foil and let it rest for 15-20 minutes. 

You can thicken the sauce to serve with the ham if you like.  Skim off any excess fat, strain through a fine mess sieve into a saucepan.  Bring to a boil and reduce until thickened, stirring frequently.  Serve over or alongside the sliced ham.

There are any number of ways to vary this recipe.  You might want to try a more traditional maple glaze with pineapple for example.  I have a friend who makes a glaze with Coca-Cola that makes a delicious variation.

*I have also used Rothschild Farm Raspberry Chipotle Salsa mixed with the brown sugar.  YUM!  I think flavored barbecue sauces would work just as well.  I’d love to know how you prepare yours.
**I have found that presliced ham tends to dry out.  Just be aware that you do not need to cook it as long.

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