6 – 7 lb. ham Bone-in Butt
¾ c. gingerale
prepared yellow mustard
1 c. brown sugar
2 tsp. orange zest
20 whole cloves
Corn starch for thickening is making sauce from drippings.
Spray inside of crock pot with non stick cooking spray. If you are going to use the cloves, score the ham in a crosshatch pattern making 1 inch squares with cuts ¼” deep. Insert whole cloves at intersecting points.Pour gingerale over ham.Coat ham with mustard.Sprinkle orange zest over ham.Sprinkle brown sugar over ham. Set slow cooker on low. Cook uncooked ham for 7- 8 hrs and then check internal temp. Cook precooked ham for 4 hrs. and check internal temp. When ham is done remove from slow cooker and place on platter tenting it with foil. Let rest while you prepare optional sauce.
Strain liquid left in slow cooker into a saucepan. Taste to see if it needs any seasoning. Most likely it won’t need salt.
Take 2 tbsp. of corn starch and mix with ¼ cup water to make a slurry.
Over medium heat, add the cornstarch slurry to the hot liquid while stirring gently with a whisk. It should only take a minute to thicken. Don’t over stir as it may break down. Serve the sauce over the ham.