HONEY MUSTARD ORANGE glazed HAM
1 quarter fully-cooked ham (spiral sliced ~ boneless or with a bone, as long as it will fit into your crock-pot ~ or you can make it in the oven too)
1/2 cup brown sugar…………………………………...….…….1/2 cup honey
2 TB Dijon or Honey Mustard………………………...………..1-2 TB orange marmalade
1/4 cup water (or white wine)………………………………....….1/4 tsp. ground cloves
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Put the brown sugar, honey, mustard, marmalade, water and cloves into a microwaveable container (I use 2-cup pyrex measuring cup) and microwave for about 1 minute; then stir it all up well with a fork.
Remove casing from ham if it has one. Score top of ham by carefully making criss-cross cuts on the top (about 1” apart). This will let the glaze soak down into the ham while it cooks.
CROCKPOT: I spray the inside of my crock-pot with non-stick spray first (it’s older, and not necessarily non-stick). Then put the ham into your crockpot and pour the marinade over the top of the ham (brushing it all over the top and down the sides).
Put the lid on your crock-pot and cook on HIGH for 3-5 hours or LOW for 6-8 hours, or until done. {depends on size of ham} Try to remember to check it every hour or so, and scoop up some of the marinade and brush it back over the ham while it cooks.
OVEN: I line a large pan with foil and put a rack inside. Put the ham on top and score the top (see above). Pour the marinade all over the ham (trying to get it inside any pre-sliced areas and down the sides too). Spray the underside of a large piece of foil (so the ham won't stick); and then tightly seal the foil around the lip of the pan.
Bake at 275 for about 12-15 minutes per pound. (If you remember, you can check it and scoop up some of the marinade to brush back over the ham during baking) If you want a crunchier crust on top, take off the foil when the ham is done cooking. Then raise the oven temperature to BROIL and stick the uncovered ham in there for about 3-5 minutes. Let it rest about 5-10 minutes before slicing.
You can serve it hot, cold or room temperature.