I put one cured baking ham (I stock up when the butt and shank hams are on sale) in my crock pot with no liquid. I let it cook all day and it is so good. It stays firm but so tender you don't have to slice it. I save the juice which will be quite a lot depending on type of ham used and make gravy with it by adding cornstarch mixed with water. The gravy may be too intense for some so add water to taste. I freeze the gravy to have later with the leftover ham and biscuits.