Easter Ham with a chipotle/pineapple/bourbon mixture that's to die for! Don't want to take credit for it though, it's a mixture of a couple recipes that I found.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chipotle peppers, brown sugar, pineapple, nutmeg, ginger, and bourbon whiskey in a blender and blend until smooth.

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  • 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.

Cook's Note:

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

677 calories; 42.3 g total fat; 127 mg cholesterol; 2966 mg sodium. 28.3 g carbohydrates; 42.1 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/02/2013
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! Read More
(4)

Most helpful critical review

Rating: 2 stars
12/31/2018
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. Read More
8 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/02/2013
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! Read More
(4)
Rating: 5 stars
06/02/2013
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! Read More
(4)
Rating: 5 stars
04/19/2017
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! Read More
(3)
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Rating: 5 stars
11/27/2019
Gotta de-seed those peppers! Leave the seeds of 1 or 2 peppers if you like some heat Read More
(1)
Rating: 5 stars
04/28/2019
Fabulous recipe! I made this for some guests who are not too adventurous when it comes to heat... so I cut down the amount of chipotle I used and I did de seed the peppers. They LOVED it and even commented that this was the best ham they had ever had!! I will make this again for sure! Read More
Rating: 2 stars
12/31/2018
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. Read More
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