|Cooked ham||7 Pound|
|Whole cloves||1 Teaspoon|
|Currant jelly||1⁄2 Cup (8 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
Place ham on metal rack or trivet in slow-cooking pot.
Cover and cook on low 5 to 6 hours.
Pour off juices; remove rind.
Score ham; stud with whole cloves.
In small saucepan, melt jelly with remaining ingredients.
Remove metal rack or trivet.
Return meat to slow-cooking pot.
Spoon sauce over ham.
Cover pot and cook on high for 20 to 30 minutes, brushing with sauce at least once (several times if possible).
Makes 8 to 10 servings.