Nothing can compare to a Virginia baked ham, but any good-quality ham used in this recipe will yield surprisingly delicious results. This is truly one of those foolproof throw-everything-in-the-cooker-and-walk-away kind of dishes. Mashed potatoes and green beans make a great accompaniment.

　　

Ingredients

serves 4

　　1 (4-pound) bone-in ham

　　10 whole cloves

　　1 (20-ounce) can crushed pineapple, undrained

　　1 tablespoon cornstarch

　　1 (18-ounce) jar pineapple-apricot preserves

　　1/4 cup dried sour cherries

　　1/4 cup golden raisins or currants

　　

Step 1

Stud the ham with the cloves, then place in the slow cooker.

　　

Step 2

Drain the pineapple juice into a bowl and add the cornstarch. Stir until thoroughly blended. Add the pineapple and preserves and mix well. Pour and spoon over the ham.

　　

Step 3

Cover and cook on low for 5 to 7 hours. Sprinkle on the cherries and raisins and continue to cook for 1 hour, until the meat is very tender.

　　

Step 4

Remove the ham from the sauce and allow to cool for about 15 minutes on a cutting board. Cut into slices and arrange on plates or a serving platter. Generously spoon the sauce over the meat and serve at once.

　　Cooks' Note

　　Suggested Beverage: A crisp, aromatic white wine such as a Gewürztraminer or a Sauvignon Blanc Musqué with a bit of residual sugar. Or explore some of the well-made wines now coming out of Virginia.

　　The Gourmet Slow Cooker: Volume II