Ingredients
1 boneless fully cooked ham (3 to 4 pounds)
1/2 cup apple jelly
2 teaspoons prepared mustard
2/3 cup ginger ale, divided
1 can (21 ounces) cherry pie filling
2 tablespoons cornstarch
Method
Sources
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Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
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Score surface of ham, making diamond shapes 1/2 in. deep. In a small bowl, combine the jelly, mustard and 1 tablespoon ginger ale; rub over scored surface of ham. Cut ham in half; place in a 5-qt. slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 140°, basting with cooking juices near the end of cooking time. For sauce, place pie filling in a saucepan. Combine cornstarch and remaining ginger ale; stir into pie filling until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over ham.