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Spray a 4-6 quart slow cooker with cooking spray.Pour the frozen potatoes in the bottom, and top with cream of soup, sour cream, butter, spices, ham, and half of the cheese.
Cook on low for 6 hours, stirring at least once. Or cook on high for 3 hours, stirring at least once.
Just before serving top the potatoes with the remaining cheese place the lid on the potatoes for 5 minutes to melt the cheese.