Chipotle Glazed Ham
This easy to make Chipotle Glazed Ham is beyond delicious, and the leftovers are amazing!! Its crunchy, sweet and spicy crust and juicy interior will leave your guests impressed and happy. The perfect centerpiece for your holiday table.
Servings 8 servings
Calories 361kcal
Ingredients
- 1 ( 4 - 5 lb | 1.8 2.2 kg - ) spiral-sliced fully cooked ham
- 1 1/2 cups pineapple chunks in juice, drained (optional)
- 1 cup cranberries (fresh or frozen) (optional)
Glaze:
- 1-2 chipotle pepper in adobo (or more depending on the level of heat you want)
- 10 oz (1 1/4 cup | 300 ml) pineapple juice
- 1/2 cup (100 g) brown sugar
- 1/2 cup (120 ml) maple syrup
- 1 teaspoon Tomato with Chicken Granulated Bouillon (see notes for substitute)
Instructions
- Remove the ham from the refrigerator and set the ham aside to rest at room temperature for 30 minutes.
- Heat the oven to 350º F (180º C) and arrange a rack in the lower third. Line a roasting pan with aluminum foil for easy cleanup. Note: You can also bake the ham in a cast iron skillet.
- Place the ham on the roasting pan and tightly cover the ham with aluminum foil. Bake for 60 - 90 minutes or until the ham is heated through, approx. 20 minutes per pound.
Make the chipotle glaze:
- Blend the chipotle peppers with the pineapple juice in a small food processor or blender.
- In a medium saucepan over medium-high heat combine the pineapple-chipotle mixture, brown sugar, maple syrup and Tomato with Chicken Granulated Bouillon. Bring to a boil, stirring constantly. Once the mixture has come to a boil, reduce the heat to low and cook until reduced and a bit thicker, about 15 minutes. Remove from the heat and set aside until the ham is done and ready to glaze.
- After the ham has been baking for 60 - 90 minutes, remove it from the oven and increase the oven temperature to 425º F.
- Remove the foil, and add the chopped pineapple and cranberries to the roasting pan, if using. Pour 1/3 of the glaze all over the ham, brushing in between the cuts to cover evenly. Return to the oven and bake uncovered for 10 minutes.
- After 10 minutes, remove from the oven again, brush with another third of the glaze and some of the pan juices, and repeat again after 10 minutes more minutes of baking until a dark golden-brown crust has formed and it looks glossy and caramelized (about 30 minutes total).
- Remove from the oven and allow to rest for 10 minutes before carving. Serve warm with the remaining glaze.
Notes
Store leftovers in the refrigerator for up to 5 days, or in the freezer for 2 months.
Reheat: Place the portion of ham you want to reheat in a skillet and add 1-2 teaspoons of water. Heat, covered, over low heat until warmed through. I do not recommend reheating the ham in the microwave because there is a big chance that it will dry out.
Chipotle pepper in adobo: chipotle in adobo adds a bit of spiciness and smokiness to the ham. Feel free to add just one for a very mild kick or as much as three for a more spicy ham. I usually add just one.
Tomato with Chicken Granulated Bouillon: This ingredient adds another layer of flavor to the ham, but it's not available you can substitute it with chicken or vegetable bouillon.
Recipe Tips:
- Baste the ham with the glaze several times while baking to ensure the meat doesn’t dry out.
- Make sure to cover the ham well with the glaze, including between the cuts.
- Increase the heat during the last 10 minutes of cooking if you’d like to crisp the outer edges.
- Allow rest 10 minutes before carving to keep it moist and juicy.
- If you want, you can double the glaze quantities to have some extra to serve along with the ham.
Nutrition
Calories: 361kcal | Carbohydrates: 34g | Protein: 37g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 106mg | Sodium: 3125mg | Potassium: 751mg | Sugar: 29g | Vitamin C: 3.5mg | Calcium: 61mg | Iron: 3.6mg