| 1 1/2 | cups cherry preserves |
| 1/4 | cup balsamic vinegar |
| 1/2 | teaspoon ground mustard |
| 1/2 | teaspoon ground ginger |
| 6- to 8-pound fully cooked bone-in ham |
| 1/2 | cup dried currants |
| 2 | teaspoons grated lemon peel |
| 1 | tablespoon chopped fresh chives |
Serve with...
Chocolate-Orange Truffle Cake
Total Time:
3 hours 3 min
| 1. | Mix preserves, vinegar, mustard and ginger in 2-cup glass measuring cup. Place ham in 6-quart slow cooker, trimming ham if necessary to fit. Brush ham with about 1/4 cup of the preserves mixture. Refrigerate remaining preserves mixture while ham cooks. |
| 2. | Cover and cook ham on Low heat setting 7 to 8 hours. |
| 3. | About 20 minutes before ham is done, microwave remaining preserves mixture uncovered on High 4 minutes. Stir in currants and lemon peel; microwave uncovered on High about 3 minutes or until mixture just begins to boil. Stir in chives. Cool about 10 minutes. |
| 4. | Remove ham from cooker. Slice ham; place on serving platter. Serve sauce with ham.
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| Not sure what size ham to buy? Keep in mind that 1 pound of bone-in ham is enough for 2 servings. |
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| A wide variety of dried fruits are now available at the supermarket. You could use dried blueberries, cherries or cranberries in place of the currants. |
Nutrition Information:
480 ( 240); 27g ( 10g, 0g); 75mg; 1360mg; 32g ( 0g, 24g); 26g 0%; 4%; 2%; 8% 1/2 ; 1 1/2 ; 0 ; 3 1/2 2