Description
This Easy Sriracha Ham recipe offers a deliciously sweet and spicy twist on a classic slow-cooked ham. The ham is cooked low and slow in the slow cooker with a combination of brown sugar and Sriracha sauce that creates a sticky, flavorful glaze. It’s perfect for gatherings or holiday meals and requires minimal prep with maximum taste.
Ingredients
Scale
Ham and Glaze
- 5 pound smoked ham (bone-in picnic)
- 1 1/3 cup brown sugar (divided)
- 2-3 tablespoons Sriracha (for glaze)
Cooking Liquid
- 1-3 tablespoons Sriracha (for cooking liquid)
Thickening Sauce
- 1 1/2 tablespoons cornstarch
- Water (enough to mix with cornstarch and thin sauce as needed)
Instructions
- Prepare the Ham and Glaze: Begin by patting the ham dry if needed. In a small bowl, combine about one cup of the brown sugar with 2 to 3 tablespoons of Sriracha to create the spicy-sweet glaze. Rub this mixture evenly over the surface of the ham, coating it thoroughly.
- Cook the Ham in the Slow Cooker: Place the glazed ham into the slow cooker. Add the remaining brown sugar and 1 to 3 tablespoons of Sriracha into the cooking liquid to enhance flavor and moisture. Cover and cook on low for about 3 hours (180 minutes) or until the ham is heated through and tender.
- Make the Thickened Sauce: Once the ham is cooked, carefully remove it from the slow cooker and keep warm. Pour the cooking liquid into a saucepan. Mix 1 1/2 tablespoons of cornstarch with a small amount of water to make a slurry, then stir this into the saucepan. Heat gently, stirring constantly until the sauce thickens into a glossy glaze.
- Serve: Slice the ham and serve with the thickened Sriracha sauce spooned over the top for added flavor and moisture. Enjoy!
Notes
- If you prefer a milder spice, reduce the amount of Sriracha used in the glaze and cooking liquid.
- For a smokier flavor, consider using a ham with a natural smoke ring or adding a few drops of liquid smoke to the cooking liquid.
- The cornstarch slurry is key for thickening the sauce; make sure to mix it well to avoid lumps.
- Leftover ham and glaze can be stored in an airtight container in the refrigerator for up to 4 days.
- This recipe can be adapted for a smaller ham by adjusting the cooking time accordingly.
