Braised Ham with a Current Jelly, Fresh Horseradish, Whole Grain Mustard Glaze

Another GREAT reason to drag out the Crock Pot. I REALLY LOVE slow cookers. I mean, you chop chop chop - throw everything in, add liquid, put the lid on (DO NOT REMOVE lid to keep checking....), and Zip Zop - you are done!! This one takes a little more prep time before serving, so allow for that:
(serves 5-6 or so)

2 to 2&1/2 lb. smoked boneless ham piece (butt)
1/2 cup ginger ale* (trust me on this one)
6 whole cloves
1 bay leaf (I love to pick one from my tree on my farm!)
4 whole peppercorns (pink, if you have 'em*)
1 stalk celery, cut up
1 carrot, pared and sliced

Glaze:
1 10 oz. jar of currant jelly
3 T. fresh horseradish (grinding your own - 1&1/2-2&1/2 T.*)
1/2 t. whole grain mustard (or prepared, if you prefer*)


Put first 7 ingredients in Crock Pot. Cover and cook on low 6-8 hours. (high - 3&1/2-4&1/2). Remove from pot and place on a carving board to rest. Slice into 1/2" slabs, and place in a shallow baking pan.

Prepare glaze: Heat glaze ingredients in a small saucepan; stirring until smooth. Pour over ham slices and bake, uncovered about 30 mins. at 325-350*.

I would serve buttered petite sweet peas with this, and baked yams sprinkled with Sugar in the Raw and real butter. YUMOLA.

"Open up your personal toolbox. Take out your special talents, and USE them!!). A. H.

VERY nice to sing in the Choir at Shepherd of the Hill Pres. yesterday.

Have FUN today!!!!

Love,

MM