Main Dishes Pork Ham Whole Ham Chipotle Pineapple Ham 4.7 (11) 7 Reviews 3 Photos This Easter ham, glazed with a rich, smoky-sweet blend of chipotle, brown sugar, pineapple, and bourbon, is an unforgettable combination! I can’t take full credit for it, as it combines a few recipes I found, and the result is absolutely delicious. Submitted by jraddude Updated on March 17, 2025 Save Rate Print Share Close Add Photo 3 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 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 20 servings 1 (20 ounce) can crushed pineapple in juice, undrained 2 cups firmly packed brown sugar 1 (7 ounce) can chipotle peppers in adobo sauce 2 fluid ounces bourbon whiskey ½ teaspoon ground nutmeg ½ teaspoon ground ginger 1 (10 pound) smoked ham ¼ cup cornstarch ¼ cup cold water Directions Place pineapple, brown sugar, chipotle peppers, bourbon, nutmeg, and ginger in a blender; blend until smooth. Make diagonal cuts in ham in a diamond pattern, about 1 inch apart and 1/2 inch deep, using a sharp knife. Place ham in a large bowl. Pour chipotle marinade over ham; toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 3 to 6 hours, flipping ham occasionally. Preheat the oven to 375 degrees F (190 degrees C). Remove ham from marinade and shake off excess; reserve marinade. Place ham in a roasting pan. Cook in the preheated oven for 30 minutes. Meanwhile, bring reserved marinade to a boil in a saucepan over medium heat. Whisk cornstarch and water together in a small bowl until smooth; whisk into marinade. Reduce heat to low; simmer until thick and glaze-like, about 5 minutes. Spoon glaze over ham. Return ham to the oven; cook until glaze bakes onto ham, basting with glaze every 30 minutes, and an instant-read thermometer inserted into the thickest part of ham, near but not touching bone, reads at least 145 degrees F (65 degrees C), about 1 1/2 hours more. Cook's Note: I usually remove the seeds from the chipotle peppers, but if I want it spicy, I leave a couple of peppers with their seeds intact. I Made It Print Nutrition Facts (per serving) 677 Calories 42g Fat 28g Carbs 42g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 677 % Daily Value * Total Fat 42g 54% Saturated Fat 15g 75% Cholesterol 127mg 42% Sodium 2966mg 129% Total Carbohydrate 28g 10% Dietary Fiber 1g 2% Total Sugars 25g Protein 42g 84% Vitamin C 82mg 91% Calcium 38mg 3% Iron 2mg 11% Potassium 768mg 16% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.