- 2–3 lb sliced cooked ham
- 3 oranges (additional orange for garnish optional)
- 2 large shallots, divided
- 2 cloves garlic, minced
- 1–2 T Dijon mustard
- ¼ cup brown sugar
- 1 large sweet potato (about 1.5 lbs), peeled and cut into thick slices or chunks
- 2 fresh rosemary sprigs (optional, can use extra for garnish)
- kosher salt
- After rinsing off the oranges, use a zester or sharp paring knife to remove the orange zest and set aside. (The zest is just the bright orange part of the skin, leaving the white pith in place.) Cut the zested oranges in half. Squeeze out to the juice and set aside. You should get about ¾ cup of juice.
- Mince one half of one of the shallots and set aside. Slice the remaining shallots. Place the sweet potatoes and sliced shallots in the slow cooker and stir together. If using, place one sprig of rosemary on top of the potato mixture.
- Add minced shallots, Dijon mustard, minced garlic, and brown sugar to a medium sized bowl. Stir together to make a thick paste, then slowly pour in the orange juice. Add salt and pepper to taste.
- Place the sliced ham in the slow cooker, on top of the potato mixture. Pour the sauce of the ham, spooning it between the ham slices. If using, place another sprig of rosemary on the ham.
- Place the lid on the slow cooker. Cook the ham on the low setting of the slow cooker for 3 to 5 hours. Remove the ham and potato mixture from the low cooker. Discard the rosemary.
- Place the ham and potatoes on platter. Garnish with extra orange slices and rosemary if desired.