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I have to admit, this is only my second ham.
I know, who the heck has only ever had ham twice? Well, me. I grew up thinking ham was for weird people, but like so many times before, I was so wrong. Ham is beyond delicious, or at least this chipotle pineapple jerk glazed ham is, and the leftovers are amazing!!
Especially with a house…or two, full of people.
It’s a little weird being down in the barn and having people up at the big house. Sometimes everyone is down here, helping me make ravioli and drinking beers and then they go back up, because I have zero places to sit. Like no bar stools, no kitchen table. I have my desk and a chair.
It’s a little empty, but making it work.
Anyway, I will not lie that ham is not a tradition around here for us at Christmastime, but I know that for so many people ham is a ritual, so I figured it was time I came up with my own recipe. So glad I ventured out of my comfort zone, because this is so good. Like you can just pull the ham right off the bone and eat it good.
And the next day’s sammies?? Maybe even better…
PLUS, ham is SO EASY.
I of course could not find any hams that were not already spiral cut, but it still worked great. If I were you, I would try to find one on the bone, but not cut. I think it keeps the ham a little moister and to be honest, the already cut hams are not that easy to cut anyway, they only cut like half the ham and then the slices do not go all the way through the father in you go. It’s pretty lame if you ask me.
But let’s just talk about this jerk rub. I love all the spices going on, it’s so perfect for this time of year. And the pineapple chipotle glaze? The glaze MAKES the ham for sure. I am a huge pineapple and chipotle fan though.
I am actually remaking this ham tomorrow since I have so many people to feed. Well, either this ham or this hula pork I made last winter. I haven’t decided yet. Thinking the ham though, it’s pretty addicting! And impressive, which is why it should probably be on your holiday table this week. Oh and sorry, apparently I do not know how to take photos of hame. In my defense, it is not the prettiest thing in the world.
Chipotle Pineapple Jerk Glazed Ham.
Servings: 8 Servings
Calories Per Serving: 627 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 (9-11 pound) ready-to-eat cooked ham, bone-, shank end or butt end
- 1 tablespoon garlic powder
- 2-3 teaspoons cayenne
- 2 teaspoons onion powder
- 2 teaspoons ground thyme
- 2 teaspoons brown sugar
- 2 teaspoons pepper
- 2 teaspoons chipotle chile powder
- 1 teaspoon smoked paprika
- 1 teaspoon all-spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 2 cups chopped pineapple
Glaze
- 1/2 cup brown sugar
- 1/2 cup maple syrup
- 1/4 cup bourbon or rum optional
- 1-2 in chipotle chilies adobo finely chopped
- 3/4 cup pineapple juice
Instructions
- Remove the ham from the refrigerator (still wrapped) a couple of hours (depending on your house temp) before you intend to cook it so that it can get closer to room temperature.
- Preheat oven to 325 degrees F. Place ham in a roasting pan. In a small bowl combine all the dry ingredients for the spice mixture. Rub the spice rub all over the ham, depending on the size of your ham you may or may not need to use all of the spice mixture. Cover tightly with foil and bake for 1 1/2 hours.
- While the ham is cooking, in a medium sauce pan, combine the brown sugar, maple syrup, bourbon or rum, chipotle chiles and pineapple juice. Bring to a boil over medium-high heat, stirring constantly. Once the mixture has come to a boil, reduce the heat to low and simmer for 10-15 minutes, or until reduced by about half. Remove from the heat and set aside until the ham is done.
- After the ham has been baking for 1 1/2 hours, remove from the oven and increase the oven temperature to 400 degrees F.
- Brush the baked ham with the glaze (you might not use all the glaze), then place the chopped pineapple in the bottom of the dish around the ham. If desired, you may also use toothpicks to secure the pineapple onto the ham. Return the ham to the oven and bake uncovered until heated through and caramelized, 25 to 30 minutes. Remove and let sit 5 minutes. Serve warm with the remaining glaze.
Let’s eat…family’s a waiting!
In your recipes where you use chipotle chilies adobo I’m always confused-are you using the canned chipotle chillies in adobo? If so, when you say 1-2 chipotle chilies..do you mean 1-2 cans? Or 1-2 of the actual chilies? Lol I made your pumpkin hummus the other day and had the same question! I couldnt find the actual peppers in the produce section which is what led me to buying the canned ones.
HI! I always use canned chipotle chiles and when I say canned, I mean 1-2 of the actual chilies from the can. Do not use the entire can of chiles. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
I’m trying this recipe for the first time today for Easter. I’m so excited to be trying something new. I’ve been making the Easter ham the same way for years & while my family loves it, I get a little bored. Can’t wait to try this! Also, I’ve been loving your blog for years! ❤️
Thank you so much Sara!! I hope you love this recipe!
This was ahh-mazing! We had the ham as your incredible sandwiches with the Jamaican jerk BBQ sauce but now here’s my issue: I need a delicious soup recipe for the lovely ham bone that’s left. Any ideas?
So glad you loved the recipe!! Unfortunately, I dont have a ham bone soup recipe, BUT below is one I love. Please let me know if you have other questions. Thanks! 🙂
https://cooking.nytimes.com/recipes/1013444-ham-bone-soup
I made this tonight for my extended family of ‘fokdies’ Rave reviews from everyone! Can’t wait to make Funeral Sandwiches with the leftovers tomorrow. ( google it)
Thank you!
This is super easy to make and the best ham I’ve made in my entire life! So delish!
Thank you Laura!
Made this today…..TO DIE FOR GOOD!!! I’ll never make it any other way! Thanks so much!
What kind of ham did you use exactly?
Hey Lucy! I use a smoked ham (generally that is what most grocery stores sell). You can use a pre-sliced or not, either will work! Let me know if you have any other questions. Happy Holidays! 🙂
Many, many thanks to you for this recipe! I made this ham today but in miniature form! It was so good! it was hard trying not to cut off little pieces to eat as it was almost done. The aromas throughout my home were just wonderful. I even have some of the glaze and dry rub left; I plan to use it on some skirt steaks! Lol my only wish was that mine could look as pretty as yours did! Lol I will settle on the amazing tastes!
SO happy you loved this! Thanks for all the kind words!
Hi! Greetings from Australia!
I’ve been following your blog for a while and I love your recipes!!!! For Christmas this year my boyfriend and I were responsible for the Christmas and we used this recipe! It was simply awesome!!!
Thanks so much!
Keep up the great work
SO excited this was a Christmas hit! Thank you! 🙂
Saw this of Foodgawker and had to stop in to say how incredibly gorgeous your photography is. Stunning images! And of course, the ham looks delicious!
Thank you so much!
SICHUAN DUCK recipe link?
This seriously looks amazing!
Beautiful, beautiful ham!
So agree that not-cut ham is so much better, but it’s so hard to find! I tried pre-cut one year and was so disappointed how dry and salty it was.. it is scary to try again, although yours look Amazing, as usual. Instead i am re-making Sichuan Duck you liked and gave a link before Thanksgiving, which i made on Thanksgiving and hardly tried because it was gone so fast. This time i am making the whole duck just for my and hubby. And of course i am making your pumpkin pomegranate salad.. addicted to that stuff! Can’t believe that it’s just a couple days before Christmas and the year is almost over!
You convinced me, I’m making ham for Christmas. Can’t wait to taste this delicious recipe!