Crockpot Ham with Apple Juice

Right now my family dinner crew consists of me (56), my father (86), and my 20 year old twins. My wife is out of town on family business for an extended period. We've decided to split dinner cooking among the four of us and do some ""menu planning"" (we had been scrambling every night). This crock pot ham was my first meal in this ""program"" and the first honest cooking I've done in years. I used a 2 1/2 pound ham, ""original"" Mott's AJ and everything else was ""on-hand"" in the kitchen. The ingredients went together well. I was a bit surprised it took the entire bottle of juice to cover the ham -- may cut it in half next time. I used an extra Tsp. of juice to make the paste. Probably could have used fewer raisins (next time 1 cup) and made a bit more juice. Everyone liked the ham; my son appointed me Permanent Ham Cook. We had three small slices left over which my daughter ate the next day. I served it with tater tots and peas with mushrooms. Tots had to be done in a pan -- 75 degree diff in ham bake temperature and tot bake temperature -- they were not as good as oven baked. All in all a success and something that got our ""sharing"" off to a good start. My late mother made an excellent raisin sauce for ham, it may have used corn starch as it was ""browner"" and more like gravy.

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