>Last time I bought a ham, it was a canned ham, much too big for the family. Great! I thought. Planned-overs! Nope. Not so simple. The ham just wasn’t very good. I wished I’d have paid a little more attention to the brand and type, but by the time we decided it wasn’t worth it, we’d totally forgotten which ham NOT to buy.
This time, we bought a better grade of ham and had a successful dinner with leftovers, and not too many leftovers. The original recipe is from Pillsbury.
1 (3-lb.) boneless cooked ham
1 (8-oz.) can crushed pineapple in unsweetened juice
1/2 cup firmly packed brown sugar
3 tablespoons orange marmalade
1 teaspoon prepared mustard
1. Place ham in 3 1/2 to 5-quart slow cooker. Drain pineapple liquid from can into slow cooker; refrigerate pineapple. In small bowl, combine brown sugar, 1 tablespoon of the marmalade and mustard; mix well. Spread over ham.
2. Cover; cook on Low setting for 6 to 8 hours.
3. About 5 minutes before serving, remove ham from slow cooker; slice or cube as desired.
4. In small microwave-safe bowl, combine pineapple and remaining 2 tablespoons orange marmalade; mix well. Microwave on High for 1 1/4 to 1 1/2 minutes or until thoroughly heated, stirring once halfway through cooking. Cut ham into slices. Serve ham with pineapple mixture.
Now, the true confessions. I forgot the brown sugar. How? I don’t know. But given that this was an all-day simmering in the crockpot, I turned the ham and then put another dose of the (corrected!) glaze on it midway through the cooking time. It worked.
True confession #2; I used more than 3 Tablespoons marmalade. Remember my marmalade? It’s delicious, but too thin to spread on toast. It was perfect for this glaze, though – at least with brown sugar added.