I take a short-shanked ham and merinade it in Dale's all night. The next morning, I peel potatoes, carrots and onion, drop them in the slow cooker with the entire ham still whole. I lightly pepper the meat. When I put the meat in, I also pour all the juices with it I merinaded it in. I add a small amount of water (just enough I think will keep it from drying out over eight hours). I set the slow cooker to eight hours and have a great meal when I get home from work!