1 ham (cured bone -in, ready to cook, 4-6 lbs., the specifics are up to you)
1 can sprite (7-up, Sierra Mist, etc.)
1 cup brown sugar
1 can pineapple with juice (crushed, chunks, or slices)
1 tablespoon Dijon mustard
1/4 teaspoon ground clove (or to taste)
Spray crock pot with cooking spray.
Place ham flat side down into the crock pot. Mix pineapple, can of Sprite, brown sugar, dijon, and cloves in a med size bolw. Pour over the top. Cover and cook on low for 6-8 hours.
You may baste the ham about halfway through cooking time, do this quickly to prevent a lot of heat from escaping out of the crock pot.
Check to make sure it is done, internal temperature should be 160°.
You can kept the juices in a separate bowl so people can spoon over their own meat.
You can thicken the juice with cornstarch if it is too runny.