5-7 lb. cooked ham (with or without bone, butt or shank half)
Whole cloves
1/2 c. currant jelly
1 tbsp. vinegar
1/2 tsp. dry mustard
1/4 tsp. ground cinnamon

Place ham on metal rack or trivet in slow cooking pot. Cover and cook on low 5-6 hours. Remove ham. Pour off juices; remove rind. Score ham; stud with whole cloves.

In small saucepan, melt jelly with remaining ingredients. Remove metal rack or trivet. Return meat to slow cooking pot. Spoon sauce over ham. Cover pot and cook on high for 20-30 minutes, brushing with sauce at least once (several times if possible).