Ham is cheap right now, so stock up, eat some whole and pay the extra 20 cents per pound to have the butcher cut the pieces into ham steaks. Making the ham in the slow cooker is easy, but if you don't watch it carefully, it can get too flaky or dry out, so we figured out a different method.
First, put the ham in the crock pot with brown sugar patted on and some ginger ale on the bottom. We always have to cut off the top of the ham, but that's breakfast for two.
Put the ham on high for about 4 hours.
After 4 hours, take it out and put it in a roasting pan. Make a basting liquid with the juice from the crock pot, yellow mustard and guava jelly.
Broil the ham for about 20 minutes while basting occasionally.
The result is that the ham stays intact, still juicy with the guava jelly sweetness. I don't know what they do on the mainland, maybe put pineapples, but guava jelly is the key here.
For our side, we cut up some sweet potato, little oil and salt and pepper and stuck it in the oven with the ham.
It takes a little more work, but the result is a juicy piece of ham with drippings to go over the rice.