Busy morning, DUH! So, please refer to my posting 4/6/12 to see how I do my ham.
Editor's note: the ham I got is too big for the crock pot, so I am doing it in a roasting pan covered with foil to prevent dryness, and I got a hickory smoked ham bone-in this year instead of spiral cut. I also will use whole grain mustard instead of the horseradish kind. Gonna serve a trio of sauces to accompany: Montreal Steak Sauce (with a kick), Honey Mustard Sauce, and the Outback's Blooming Onion Sauce.
He has Risen!!
Love,
MM
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