Easy Sriracha Ham (Slow Cooker)
A 6 lb bone-in ham serves 8-10
For the ham
and 1/3 cup brown sugar, divided
lb smoked, bone-in picnic ham
For the glaze
and 1/2 tablespoons cornstarch
For the ham:
- Add 1/3 brown sugar to the crock pot and spread on the bottom.
- Unwrap your ham and put it in the crock pot, trimming to fit if necessary.
- Use a brush or your hands to rub the Sriracha sauce all over.
- Use your hands to rub the remaining brown sugar all over the ham.
- Cook on low until the ham is warm throughout (it's already cooked). This should take about 3-4 hours.*
- Remove the ham from the crock pot and transfer to a cutting board; carve or shred.
For the glaze:
- If you have time, transfer the cooking liquid to a tupperware and freeze for 1/2 hour or so. This will make it easier to skim the fat from the top. Skim the fat and transfer to a saucepan.
- (If you don't have time, you can skip separating the fat and just put the cooking liquid straight into a saucepan. It won't kill you.)
- Once the liquid is a sauce pan, bring to a boil. Add Sriracha to taste.
- In a small bowl, combine cornstarch with 1-2 tablespoons water, enough to dissolve it. Stir together, and once the cooking liquid is hot, add the cornstarch mixture.
- Turn the heat down to medium. Cook and stir for 2-4 minutes, or until the sauce has thickened.
- Serve with the ham.
by The Food Charlatan