Spicy Slow Cooker Ham

As a child, I always looked forward to seeing what goodies were going to be in my Easter basket. Now that the bunny no longer leaves me chocolates or jelly beans, you might think I’m saddened. But oh no no. I’ve come to appreciate a much more grown up (but still somewhat sweet) treat: the yearly Easter ham. I used to live off a certain honey glazed ham until I discovered this sweet and spicy slow cooker ham that requires the most minimal effort. Spicy sriracha meets pineapple, brown sugar, and smokey ham to make an all-in-one ham and glaze that will become a staple of your holiday repertoire.

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Spicy Slow Cooker Ham

1 8-10 pound store bought, bone-in, smoked spiral cut ham

3/4 cup brown sugar

1 (15oz) can crushed pineapple

1/4 cup Sriracha hot sauce

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  1. Trim the ham if necessary so that it will fit in your slow cooker. Sprinkle 1/4 cup of the brown sugar on the bottom of the slow cooker. Place the ham (and the trimmed pieces if you have any) on top of the sugar. Stir together 1/2 cup of the pineapple with the remaining brown sugar and the hot sauce. Pour this mixture over the ham and cook on low for 7-8 hours or high for 3-4. Go with the lower longer temp if at all possible, the flavors are better able to deeply penetrate the meat this way.
  2. Before serving take as much of the juice that has rendered out as you can get. Add the remaining pineapple to the juice and cook this in a medium pot on full boil for about 10 minutes, or until it has reduced by half.  To serve pour this sauce on top of the ham.

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