SPICY HAM

2 to 2 1/2 lbs smoked boneless pork shoulder butt
2 cups water
6 whole cloves
1 lay leaf
4 whole peppercorns
1 stalk celery, cut up
1 large carrot, pared and sliced

Place the celery and carrot into the crockpot or slow cooker.  Place the pork over the vegetables.  Combine the water, cloves, bay leaf, and peppercorns; pour over the pork.  Place the lid on the cooker and cook on low for 6 to 8 hours or on high 3 to 4 hours.  Drain and serve.

OPTION:
Slice the cooked pork into 1/2-inch thick slices; place in a shallow baking pan.  

Glaze:
1 jar (10-oz) currant jelly
3 tbsp fresh horseradish
1/2 tsp prepared mustard

Heat in a small saucepan, stirring until smooth and heated through.  Brush the glaze over the pork slices and bake at 350 degrees, uncovered, for about a half hour.

 Note: File Photo