Baked Ham Glazed With Pineapple and Chipotle Peppers

Rita~'s Note:

Sweet, Smokey and Spicy! Go ahead and leave the seeds in if you enjoy the heat.

• Total Time: 1 hrs 25 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 8

• 5 -7 lbs smoked ham
• 1 cup packed brown sugar
• 1 (10 ounce) can crushed pineapple
• 1 -2 chipotle chile in adobo , seeded and diced
• 1 tablespoon adobo sauce
• ¼ teaspoon fresh grated nutmeg
• ¼ teaspoon fresh ginger
• 2 tablespoons cornstarch
• ¼ teaspoon salt

Directions:

1. Mix cornstarch with a little cold water to dissolve.
2. Place all ingredients except for ham in a blender and blend smooth, in a small saucepan over medium heat bring to a boil them simmer till thickened.
3. Preheat oven to 375 ° F.
4. Place ham, cut end down, in a large baking pan and score skin.
5. Bake ham for 15 minutes.
6. Brush glaze over ham and bake for another hour or until internal temperature reads 140 °F.
7. Baste half way through baking.

Reviews

[onegoofydevil]

This is the most wonderful recipe EVER!! This glaze would taste great on a shoe..lol i did double the recipe and used a total of 2 chipotle's didn't double the spices and it was perfection.. the DH could not stop picking little pieces off the ham every time he walked by.
I think this glaze would be great on chicken, pork.. but i think im going to try it on some baby back ribs.. just the right spice and sticky"ness" will be making this often!

[susanne870_11043909]

This was the prettiest,tastiest ham I have ever made!! My family loved it! Looking forward to using the yummy leftovers in a ham and potato casserole recipe! Thanks for sharing!!

[SpeedyDD]

Whoo, baby - this stuff is really incredible! Best Easter ham EVER!! The glaze would be great on ribs, chicken, whatever. We served it with herbed sweet potatoes and asparagus, with key lime pie for dessert. Fabulous!!! We didn't have any adobo sauce left in the can, so substituted some bottled chipotle sauce. It gave it a nice kick. Left the seeds in the chipotles, too. This will one recipe I make over & over again!