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Prep 20min
Total8hr20min
Servings12
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Ingredients
4
1/2-pound fully cooked smoked boneless ham
1/4
teaspoon pepper
1
jar (24 ounces) mango in extra-light syrup, drained
1
jar (12 ounces) pineapple preserves
1
jalapeño chili, seeded and chopped
2
tablespoons white wine vinegar
1/4
cup chopped fresh cilantro
1
can (20 ounces) sliced pineapple, drained and cut into sixths
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Steps
1
Spray inside of 4- to 5-quart slow cooker with cooking spray. Place ham in slow cooker; sprinkle with pepper. Place mango, preserves, chili and vinegar in blender. Cover and blend on high speed 30 seconds; pour over ham.
2
Cover and cook on Low heat setting 6 to 8 hours.
3
Remove ham from cooker; place on serving platter. Sprinkle ham with 1 tablespoon of the cilantro. Stir remaining 3 tablespoons cilantro and the pineapple into sauce in cooker. Serve sauce with ham.
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Out of cilantro? Chopped Italian parsley is a good substitute.
Freeze leftovers in a freezer-friendly container for up to 4 months. To thaw, place the container in the fridge for about 8 hours, or thaw in the microwave.
For an easy yet elegant Easter dinner, serve this ham with Spring Rice Pilaf, steamed snap pea pods and an assortment of bakery-bought rolls.
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