{ Easter Sunday Sriracha Brown Sugar Glazed Ham }

Easter Sunday Siracha Brown Sugar Glazed Ham

{ Easter Sunday Siracha Brown Sugar Glazed Ham }

Even though having ham on Easter Sunday isn’t a staple on every family’s table in the South, it does bring me right back to my mom’s Easter dining room table. We had ham, corn, macaroni and cheese, pineapple fluff casserole and green beans. It was like a second Thanksgiving. Since this Sunday will be a bit different, rolling up our sleeves and picking crawfish out at the pavilion, I decided to cook up my traditional Easter favorites all week.

This ham could not be anymore delicious or EASY. You won’t believe it. 3 ingredients. Watch and learn.

For about 8 servings:

  • One 4-5 pound bone in picnic ham (cooked)
  • 1/2 cup brown sugar
  • 1/3 cup siracha sauce
  • 1 T cornstarch

1) Get either a cast-iron skillet screaming hot, or your grill. Sear the ham untilĀ  brown on all sides.

2) Place in crockpot. Rub brown sugar and sriracha all over the ham. Cook on low about 6-8 hours. In the last hour, shred lightly with your fork. Don’t shred every piece, just enough to let all the juices flow in and absorb into the meat.

3) Drain out your liquid into a small sauce pan. Let it sit in the fridge for about an hour, separate and remove fat.

4) Stir 1 T cornstarch into cold water then stir into your sauce. Bring to a boil, then simmer until reduced. The sauce should be thicker. Serve over your ham.

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