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Easy Sriracha Ham (Slow Cooker)

Serves A 6 lb bone-in ham serves 8-10     adjust servings


For the ham

  • 1 and 1/3 cup brown sugar, divided
  • 1 5-6 lb smoked, bone-in picnic ham
  • 2-3 tablespoons Sriracha

For the glaze

  • cooking liquid
  • 1-3 tablespoons Sriracha
  • 1 and 1/2 tablespoons cornstarch
  • water


    For the ham:

    1. Add 1/3 brown sugar to the crock pot and spread on the bottom.
    2. Unwrap your ham and put it in the crock pot, trimming to fit if necessary.
    3. Use a brush or your hands to rub the Sriracha sauce all over.
    4. Use your hands to rub the remaining brown sugar all over the ham.
    5. Cook on low until the ham is warm throughout (it's already cooked). This should take about 3-4 hours.*
    6. Remove the ham from the crock pot and transfer to a cutting board; carve or shred.

    For the glaze:

    1. 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.
    2. (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.)
    3. Once the liquid is a sauce pan, bring to a boil. Add Sriracha to taste.
    4. 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.
    5. Turn the heat down to medium. Cook and stir for 2-4 minutes, or until the sauce has thickened.
    6. Serve with the ham.