I love to serve my large family this moist, tender ham. It tastes outstanding, frees up my oven, feeds a crowd and can be readied quickly in the morning. Pineapple, cherries and a delicious orange glaze make it a real showstopper.
—DENISE DIPACE MEDFORD, NJ
PREP: 5 MIN. • COOK: 6 HOURS • MAKES: 18-20 SERVINGS
2 cans (20 ounces each) sliced pineapple
1 fully cooked boneless ham (about 6 pounds), cut in half
1 jar (6 ounces) maraschino cherries, well drained
1 jar (12 ounces) orange marmalade
1. Drain pineapple, reserving juice; set juice aside. Place half of the pineapple in an ungreased 6-qt. slow cooker. Top with ham pieces. Add cherries, the remaining pineapple and reserved pineapple juice. Spoon marmalade over ham. Cover and cook on low for 6-7 hours or until heated through.
2. Remove to a warm platter. Serve pineapple and cherries with sliced ham.
PER SERVING 5 ounces: 212 cal., 5g fat (2g sat. fat), 69mg chol., 1424mg sod., 18g carb. (18g sugars, 0 fiber), 25g pro.
TOP TIP
RELISH YOUR LEFTOVERS
If you have leftover ham, you can use it to make a tasty spread. Cut the leftover ham into chunks, then grind it in a food processor along with an onion and a few celery ribs. Add yellow mustard, mayonnaise and sweet pepper relish. Serve on bread, crackers or a lettuce leaf—or stuff it into a tomato!
—DOROTHY L. ENGLEWOOD, FL