Crock Pot Ginger Ham with Jam

Crock Pot Ginger Ham with Jam

Ham:

10-12 lb Ham, fully cooked
1 2-liter bottle Canada Dry Ginger Ale
1 Ginger Root, peeled and sliced into strips
1 tablespoon clove root

Jam:

1 cup frozen Peaches, quartered
½ cup Frozen Mango, quartered
½ cup pineapple, quartered
4 tablespoons balsamic vinegar
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp vanilla extract

1. Slice most of the fat off the ham and off the bone. Cut into smaller, more manageable chunks so it fits in the crock-pot.
2. Pour ginger ale over the ham, and put in the ginger root and cloves.
3. Turn on to low for 4-6 hours, then high for 1 hour.

Meanwhile, make Jam: 

1. In a medium pot, put fruit and balsamic vinegar. 
2. Turn on to medium heat until fruit is soft about 1hour. 
3. Stir every so often so it doesn’t burn. 
4. Once soft, stir in nutmeg, ginger, and vanilla. 
5. Take off heat and let cool until steam is no longer visible. 
6. Transfer to a blender and blend until smoother or chunky – your preference.

Once Ham is done slice it into slices and transfer to a baking dish. Smother the ham with the cooled jam and cover with tin foil. Cool at least 4 hours or overnight – this infuses the flavors. 

Bake at 350 degrees to warm the ham and jam mixture, about 30 minutes – serve warm.