"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
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.
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