My sister used to make the best ham for the holidays. When we asked her for the recipe, she said to take a canned ham, put in the crock pot, cover it with water, and then cook on high for 6 hours. That was it. Nothing else to it.
I buy beef tips, put them in the crock pot, cover them with water, add some Worchestershire sauce, garlic salt and pepper and set the pot to LOW. I have plenty of protein when I come home from work 10 hours later.
For that long, you really need to use LOW. I learned that the hard way.
The basic principle seems to be to put almost any kind of meat in the pot, cover with water, season as desired and come back in 6-10 hours. I’ve done it with beef, ham and whole chickens. It’s annoying to pick the bones out of the chicken though.