She shares some 'Tips, Tricks & Variations' at the bottom of her recipe, so if you aren't sure what to cook (cured? smoked? etc?) then go to her recipe (at the link above) and get more information. And adapted a recipe found at Holly's Life in the Lofthouse.
Sam's recipe calls for dijon, balsamic vinegar, honey, cornstarch & water. (If those ingredients peek your interest, check out her recipe here)
This truly is as simple as simple gets. I won't ever bake a ham in the oven again. This was too perfect!
Because we are a family who has to watch our sugar intake, I lowered the amount of brown sugar and pineapple juice, and also added some (sugar free) maple syrup. It just made for a simpler sauce...amazing too. So feel free to double the amounts if that's your preference.
CROCKPOT MAPLE BROWN SUGAR HAM
1 7 - 8# fully cooked ham
1 c. pineapple juice
1 c. brown sugar
1/2 c. (sugar free) maple syrup
Remove ham from packaging; discard flavoring packet and if using a bone-in, discard plastic cap.
Pour pineapple juice in bottom of large (7-qt.) slow cooker.
In small bowl, combine brown sugar and maple syrup. Place ham into the crockpot, flat side down, then pour brown sugar mixture over the ham.
Cover and cook on low for 4 - 5 hours. (Internal temp should be 140 degrees).
Be sure to baste ham a couple of times while cooking. (I think it's good to baste it the last time about an hour before done cooking).
Remove ham to cutting board and allow to stand about 15 minutes before carving.