Slow-Cooker Cherry Baked Beans
Multicooker Directions: Complete Step 1. In Step 2, stir together the bean mixture, 2 cups water, jam, ham hock, and paprika in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the beans are tender, about 9 hours. Stir in the mustard, ketchup, and Worcestershire sauce; continue to cook, uncovered, on SLOW COOK [Normal] until the desired consistency. Finish Step 2.