A super easy, 3-ingredient holiday ham. The Sriracha gives it a spicy twist but you can leave it out if you want. Use the slow cooker this Easter so that you can free up oven space for other stuff! Like pie. And rolls. Priorities, people.
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.
If you want to do a larger ham, this recipe still works great. Just make sure the ham will fit in your crock pot! Up the Sriracha that you rub on the ham to 3-4 tablespoons, use 2 cups of brown sugar. For the glaze, use more like 3 tablespoons Sriracha, and about 2 tablespoons cornstarch.*I've experimented with this recipe several times and I find that I don't like to leave the ham in the slow cooker for much longer than 4-5 hours. Longer than that and the ham starts to dry out.Source: adapted from Allrecipes.com