Remove the ham
from the can and rinse off excess clinging gelatin.
Place the ham inside a plastic cooking bag. Spread the top of the ham with
the marmalade and mustard mixture. Seal the bag with a twist-tie. Pierce 4
holes in the top of the bag and place it in the crockpot. Cover and cook
on low for 6 to 8 hours. Serve with the sauce.
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