Ingredients
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1 (7 - 9 lbs) bone-in shank portion ham
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1/2 cup apricot preserves
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2 tbsp Dijon mustard
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1/2 cup packed brown sugar
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1/4 tsp ground cloves
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2 (12 oz) cans cola
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2 tbsp cornstarch
Steps
1
Score the fatty side of the ham with a sharp knife in a crosshatch pattern, cutting about ½-inch down. Mix together the preserves with the mustard, brown sugar, and ground cloves.
2
Place ham into a 6 or 7 quart slow cooker with the scored side facing up. Brush or spoon the apricot-mustard mixture over the ham. Pour the cola into the slow cooker.
3
Set slow cooker to low heat and cover (you can use aluminum foil if the ham does not fit inside the lid). Cook for 8 hours. Carefully remove ham. For best results allow roast to rest loosely covered with foil for at least 10 min.
4
Ladle ½ cup of the sauce inside the slow cooker to a bowl. Mix in the cornstarch with a whisk until well blended. Whisk this mixture back into the liquid in the slow cooker. Cover with a lid, and set the slow cooker on high. Cook for 10 min. Strain the sauce and serve alongside the ham.
