I used leftover ham in this recipe and added the sauce. Heat in a 350 degree oven for 20 minutes.Yield: A 6 lb bone-in ham serves 8-10
|1 1/3 cups||brown sugar, divided|
|1||5-6 pound smoked, bone-in picnic ham|
|2 to 3 tablespoons||sriracha|
|1 to 3 tablespoon||1-3 sriracha|
|1 1/2 tablespoons||cornstarch|
|1 cup||drippings from ham, vegetable juice, or water|
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.
In a small bowl, combine cornstarch with 1-2 tablespoons water, enough to dissolve it; stir thoroughly. Set aside.
Add 1 cup of drippings from ham (or use vegetable juice or water) to a saucepan. Heat to a boil. Add Sriracha to taste. 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.