This chipotle jerk pineapple glazed ham will bring an explosion of flavors to your holiday dinner table. The sweetness of the fresh pineapple perfectly offsets the spiciness of the rub and glaze. Despite the number of ingredients this is actually a super easy recipe to make but makes a dramatic presentation on the table.
- 1 ready-to-eat, spiral cut bone-in ham, about 9-11 pounds
- 1 small pineapple cubed
- 1 tablespoon garlic powder
- 2 teaspoons cayenne
- 2 teaspoons onion powder
- 2 teaspoons ground thyme
- 2 teaspoons light brown sugar
- 2 teaspoons ground white pepper
- 2 teaspoons chipotle chile powder
- 1 teaspoon smoked paprika
- 1 teaspoon all-spice
- 1/2 teaspoon cinnamon
- 1/2 cup dark brown sugar
- 1/2 cup maple syrup
- 2 chipotle chilies in adobo, finely chopped
- 3/4 cup pineapple juice
Preheat your smoker to 275 degrees so it’s heating up while you prepare the rub and ham.
Combine the garlic powder, cayenne, onion powder, thyme, brown sugar, white pepper, chipotle, paprika, all-spice and cinnamon in a bowl to create the jerk seasoning. Using a whisk mix all the dry ingredients until they are well blended. Be sure to break up any lumps in the brown sugar.
Cover the ham with rub on all sides with the jerk seasoning. I spray a very light coating of olive oil to help the rub stick and stay during the smoking process. Hold back a little rub to use later.
Place the uncovered ham in the pre-heated smoker and set the timer for 30 minutes. This will give the cold ham a chance to absorb some smoke flavoring.
After 30 minutes cover the ham tightly with foil and continue to smoke at 275 for another hour.
While the ham is smoking cut a small pineapple into about 1″ cubes and put them in the fridge.
To make the glaze combine the brown sugar, maple syrup, chipotle chiles and pineapple juice into a sauce pan. Bring to a boil over medium-high heat, stirring constantly. Reduce the heat to low and simmer for 10-15 minutes. Remove the pan from the stove and set aside until the ham is done.
After the ham has been in the smoker covered for 1 hour remove and increase the smoker temperature to 325 degrees. Arrange the pineapple cubes in the pan around the pineapple. Baste the pineapple all over with the glaze. Finally dust the pineapple chunks with the remaining rub and drizzle some of the glaze over it. Place the uncovered ham and pineapple back in the smoker.
Let the glazed ham remain in the smoker for 20-30 minutes until the glaze sets and starts to caramelize. Serve with spicy glazed pineapple chunks on the side.