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1 (5 to 7 LB) cooked ham (w/or w/o the bone, butt or shank half)
1/2 cup currant jelly
1 Tablespoon vinegar
1/2 teaspoon dry mustard
1/4 teaspoon ground cinnamon
Place a metal rack or trivet in the slow cooker and place ham on it.
Cover and cook on low 5-6 hours.
Remove ham and pour off juices, remove skin and fat.
Score ham; stud with whole cloves.
In a small saucepan, melt jelly with vinegar, mustard and cinnamon. Remove metal rack or trivet.
Return ham to slow cooker and spoon sauce over ham.
Cover and cook on high for 20-30 minutes, brushing with sauce at least one (several times if possible).
Slice and serve hot or cold.
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