5 lb canned ham
3 tablespoon orange marmalade
1 tablespoon dijon style mustard
1 large cooking bag

1. Remove the ham from the can and rinse off the extra gelatin that clings to the meat.

2. Place the ham inside a plastic cooking bag.

3. Spread the top of the ham with a mixture of marmalade and mustard.

4. Seal the bag with a twist-tie. Poke 4 holes in the top of the bag and place it in the crockpot.

5. Cover and cook on LOW for 6 to 8 hours.

6. Serve the ham with the sauce.

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