Ham and Gravy

Ingredients:

• Full cooked ham 6-8lbs (thawed)
• 1-1/2 cups of Chicken Stock or Pineapple Juice
• 1 cup of Brown Sugar
• 2/3 cup of Dijon Mustard
• 2/3 cup of Maple Syrup or Honey
• 1 tsp of Paprika
• For the Gravy:
• 2 Tbsp of Corn Starch
• 2 Tbsp of Water

Instructions:

• Pour the Chicken Stock or Pineapple Juice into your oval slow cooker or large Instant Pot.
• In a medium bowl, mix together the Brown Sugar, Dijon Mustard, Maple Syrup or Honey, and Paprika into a thick paste.
• Cover the thawed hams with the brown sugar mixture. Place the hams into the Slow Cooker or Instant Pot and pour any remaining brown sugar mix over the hams.
• Slow cook on the low setting for 4-6 hours or until the internal temperature is 140 Degrees F. I like to flip the hams about every hour and baste them.
• Making the Gravy, once the hams are done:

• Remove the hams and leave the ham juices in the Instant Pot.
• Turn the Instant Pot to the sauté setting.
• In a cup or small bowl, mix the Corn Starch and Water into a slurry. Make sure that it is mixed very well.
• Add the Corn Starch slurry to the ham juices and mix well until the juices thicken into a gravy.

• Remove the hams and pour the ham juices into a saucepan.
• Place the saucepan on the stove over medium heat and bring to a simmer.
• In a cup or small bowl, mix the Corn Starch and Water into a slurry. Make sure that it is mixed very well.
• Add the Corn Starch slurry to the ham juices and mix well until the juices thicken into a gravy.