Stunning Easter ham with a chipotle, pineapple, and bourbon sauce! I don’t want to claim ownership, though; it’s a combination of a few recipes I found.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Additional Time: | 3 hrs |
| Total Time: | 4 hrs 45 mins |
| Servings: | 20 |
| Yield: | 1 whole smoked ham |
Ingredients
- 1 (7 ounce) can chipotle peppers in adobo sauce
- 2 cups firmly packed brown sugar
- 1 (20 ounce) can crushed pineapple in juice, undrained
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 2 fluid ounces bourbon whiskey
- 1 (10 pound) smoked ham
- ¼ cup cornstarch
- ¼ cup cold water
Instructions
- Place chipotle peppers, brown sugar, pineapple, nutmeg, ginger, and bourbon whiskey in a blender and blend until smooth.
- Use a sharp knife to make diagonal cuts in the ham about 1 inch apart and 1/2 inch deep in a diamond pattern. Place smoked ham in a large bowl; pour the chipotle marinade over the ham and refrigerate ham in marinade for 3 to 6 hours, turning ham occasionally in the marinade to flavor all sides.
- Preheat oven to 375 degrees F (190 degrees C).
- Remove ham from marinade, reserving the marinade; place ham into a roasting pan.
- Roast in the preheated oven for 30 minutes.
- Bring the marinade to a boil in a saucepan over medium heat. Whisk cornstarch and water together in a small bowl until smooth; whisk the mixture into the hot marinade. Reduce heat to low and simmer until thickened, about 5 minutes.
- After ham has baked for 30 minutes, spoon the hot marinade over the ham.
- Return ham to oven and continue baking until glaze is baked onto the ham and an instant-read thermometer inserted into the thickest part of the ham, not touching bone, reads at least 145 degrees F (65 degrees C), about 1 1/2 more hours. Baste ham with the glaze every 30 minutes.
- Important! It’s gonna be really spicy if you don’t de-seed the chipotle peppers. I usually deseed all the peppers. If I want it spicy, I leave a couple peppers with their seeds intact.
Nutrition Facts
| Calories | 677 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 127 mg |
| Dietary Fiber | 1 g |
| Protein | 42 g |
| Saturated Fat | 15 g |
| Sodium | 2966 mg |
| Sugars | 25 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
It’s important to know that the recipe us supposed to read 1 adobo chilie, NOT the whole can!!!
This was excellent! I generally don’t care much for ham. But this was delicious!! Such great flavor. Will use this recipe from now on.
Gotta de-seed those peppers! Leave the seeds of 1 or 2 peppers if you like some heat
In fact, we loved this recipe, but it was only because I doctored to heck out of it! A whole can of chipotle in adobo is TOO HOT! I only blended in 1 chipotle, and then I only used half the mixture. I added a substantial amount of ingredients to calm down the half I used. Probably will not make again.
For us, this is a 5 star recipe, only if the chipotle peppers are reduced. For us, a whole can would be way too much heat. I added them to taste until the right flavor was achieved (for us it was about 2-1/2 peppers). The end result was fabulous! This was very well received at Easter dinner! Thanks for sharing your recipe!
This is not your typical topical pineapple sauce, but rather a spicy, sweet, smokey treat. I didn’t seed the chipolte peppers because we like really spicy and I reduced the suger by 1/4, threw it all in the blender, thickened it on the stove, then poured over chicken breasts and baked at 375 for 30 min. Instant success! YUMMY!