This was a really tasty slow cooker ham. I especially loved that on a Monday, I came home from work and had a great tasting ham to serve due to the wonders of a crock pot. I had my misgiving due to some of the negative reviews stating that it was dry, too much spices, etc. I didn't follow the recipe exactly (I know, I know, it's not fair to judge a recipe if you're changing it, but let's face it we all do it), but next time, out of curiosity I will follow as stated, except for the amount of apple cider which I used only 1 c. and next time will use 1/2. Here's what I did: I used 1/2 to 3/4 of the amount of spices, used only about 1/2 tsp of nutmeg because nutmeg can be overpowering in my opinion. Omitted the maple syrup, orange peel, horseradish, vanilla and the whole cloves. Added about 1 1/2 T dry mustard. I wanted a more traditional spiced ham and it realy came out moist and delicioso. For those who are looking for an oven looking ham where the meat doesn't fall off the bone, than place it in the oven in the traditional manner. But if you want mouth watering easy pleasy ham when you come in the door after a long day's work, or for that matter - enjoy yourself on the weekend instead of slaving in the kitchen, this is the recipe for you. And yes, like most of you, my ham jutted out of the top a bit so I covered it with foil, placed the lid over it, duct taped the lid to the pot and weighed the lid down with a jar. Used a smoked pre-cooked Smithfield picnic shoulder

THIS WAS MEGALICIOUS!!! I used an uncooked smoked picnic ham. I thought it had too much liquid and my crock pot was not quite large enough so I cut down on cider, and ground cloves to 1-1/2 T. and covered it with foil but still overflowed onto counter. I mixed the spices with the brown sugar and put 1/2 cup on bottom of crock pot and spread rest on ham. Ham dark on bottom due to dark colours caused by cloves and maple syrup so I cut down time to 6 hours but while not overdone it could have been 1-2 hours less. Put a few slices on the griddle next morning and wonderful scent permeated the house once again. This definitely a keeper!

When I went to make this in my crock pot I found that my crock was to small(4 quarts). I put it in my electric frying pan with the lid on & on low heat setting, thinking it would be ok. We went out for a short while & came back to the burning ham, I salvaged as much of the ham as I could & took it to our church's potluck dinner(I was little upset at this time but took it anyway) that night, to my surprize it was liked, especially from one gentleman! AND at the time I cooked this I was cooking in my basement because our kitchen was being renovated, the frying pan & crock were on the floor being used for our meals :) That certain gentleman has been asking me to make that ham again, I don't know if I'll be able to match the same results.

This recipe was fantastic! I was a little worried about all the liquid but it worked. I condensed some on the stove with cornstarch to make a sauce. Based on other reviews, I cut back on the spices...10 cloves and half of everything else. We did have a much smaller, three pound, ham. It wasn't too spicy at all and next time I'll add a bit more. Thanks for posting the recipe.

Not really a fan. I'll try it again without the cloves.

I've made this two Easters in a row and have NEVER had ham this good. I even cooked it in the slow cooker on high a bit longer and it didnt dry out. I didnt change the recipe one bit.

I don't have a review, but a question...what size slowcooker do I need?

I am going to be one of those irritating people that change a recipe so much that it is dumb! But what I actually did is took a precooked ham, sliced it 90%, so it was still standing together. Put it in crockpot. Poured maple syrup between each slice. Then poured a 16 ounce bottle of GingerAle over it. Cooked it on high for 4-5 hours. It was fabulous!!!!

I have not tried this recipe. I read the reviews and some people say theirs turned out dry and ham was falling apart. The recipe calls for Bone-in country ham. Now, does that mean the country ham that's salty? Not a precooked ham? Maybe I should go to recipe exchange and ask.

Tender and delicious. Was able to make ham soup with leftovers plus a couple ham sandwitches. Loved it.