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