6-8-lb. picnic ham trimmed
64-oz. bottle apple juice
1 c. brown sugar, packed
3-4 T. apple jelly
2 T. maple syrup
Trim skin and excess fat from ham. Place onto a cutting board. With a sharp knife, score ham in a diamond pattern, making cuts about one to 1-1/2 inches apart. Place ham into the Bean Pot flat-side down. Pour in enough apple juice to cover. Cover and cook at 200′ for 6 hours. Transfer to a lightly greased baking sheet; set aside. Mix brown sugar, apple jelly and maple syrup together in a bowl; spread onto ham. Back at 375′ for 30-40 minutes, or until topping is bubbling and glazed. Serves 8 to 10.
