This recipe for Crock Pot Easter Ham, by Vicki Brubaker, is from The Paulson Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans pineapple rings 1 boneless cooked ham 1 jar maraschino cherries 1 jar orange mamalade
Drain pineapple; reserving the juice. Place pineapple rings in bottom of 5 qt crock pot. Place ham on top. Arrange remaining pineapple and cherries over the ham. Spoon the reserved pineapple juice and marmalade over the ham. Cook on low for 6 to 7 hours.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.