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1
Wash ham and pat dry with paper towels.
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2
Score ham with a sharp knife in a diagonal pattern. Repeat scoring, diagonally, in the opposite direction to create a criss-cross pattern. Randomly insert cloves at the crossings.
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3
Place the ham fat side up on a large enough sheet of heavy duty aluminum foil to securely wrap it. (The melting fat will baste your ham while it cooks.).
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4
In a small saucepan combine 1/3 cup butter, 3/4 cup maple syrup and the the next six (6) ingredients; cook over medium heat and bring to a full boil, stirring frequently. Reduce heat and cook one (1) minute.
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5
Brush ham with maple glaze. (Any leftover glaze can be warmed up and served with ham.)
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6
Lay orange slices on top, and place one slice of ginger on each side of the ham.
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7
Wrap up the ham; place in crock-pot.
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8
Cover and cook on HIGH for one (1) hour, then reduce the heat to LOW and contiune to cook for 6 to 7 hours, or until the meat thermometer registers 160 degree F.
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9
Remove the ham from the crock-pot; let sit for a few minutes before removing from the foil.
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10
Meanwhile, in a skillet, melt the 2 tablespoons of butter over medium heat. Add the apples, raisins, remaining maple syrup, vanilla and apple pie seasoning. Cover and cook for 10 minutes, or until apples are tender -stirring occasionally.
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11
Place ham on a warmed serving platter. Drizzle the juices from within the foil over the ham.
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12
Slice ham; serve with the apples.
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13
COOK'S TIP: The leftovers make delicious Monte Cristo sandwiches or split pea and ham soup. Another idea, cube the leftover ham and freeze it in 1-cup packages to use in casseroles.
