From the kitchen of One Perfect Bite...The Silver Fox and I rarely have ham these days. A ham simply provides too much meat for two people, so unless the Texan pig loving contingent of the family is visiting, we take a pass. Last week I was gifted a boneless ham. A neighbor had purchased it for the holiday, but a last minute change of plans left me with her ham. I decided to cook it before the holiday because I was more interested in the leftovers than a holiday meal. Several years ago, I had seen a recipe for ham that cooked in a slow cooker. To this day, I haven't figured out how they fit a spiral ham into the slow cooker, but my small 5 pounder looked like it was designed to cook in there. I'm not much into sweet glazes, so I rarely vary the first recipe I used to glaze a ham. While I played with proportions, the glaze I used to make our ham is the same one I used 50 years ago. I know I should voluntarily surrender my "foodie" credentials for that heresy, but it's just ham and the glaze I have works, so I'm not going to fix what isn't broken. Our ham turned out well, and should I ever again have a small ham to prepare, I'll pull out my slow cooker and make it this way again. You might want to give the recipe a try. Here is how the ham is made.
