Southern Season

Orange-Pineapple-Chipotle Glazed Ham with Pineapple and Bourbon Chutney


Quick Facts:

Serves 10 to 12


1 fully cooked bone-in ham, 6 to 8 pounds
½ cup canned pineapple chunks in heavy syrup
½ cup orange marmalade
¼ cup brown sugar, light or dark
2 tablespoons Dijon mustard
2 tablespoons bourbon (optional)
1 to 2 teaspoons finely chopped chipotle peppers (from can of chipotle peppers in adobo sauce)

1 fresh pineapple, peeled, cored, and diced (about 4 cups)
1 large yellow onion, chopped (about 1- ½ cups)
1 cup packed light brown sugar
¾ cup apple cider vinegar
¼ cup bourbon or dark rum
3 Tbs. finely chopped fresh ginger
1 Tbs. lightly packed finely grated lemon zest
1 Tbs. fresh lemon juice
½ tsp. ground cloves
Kosher salt and freshly ground black pepper

Recipe Description:

Recipe courtesy of Molly Stevens from her book, “All About Roasting.”

"This is the archetypal holiday ham. You start with a fully-cured, fully-cooked ham and roast it in a moderate oven until heated through. Even though the ham doesn’t technically need to be cooked, gentle roasting does wonders to improve the taste and texture. To give the ham its classic burnished appearance, the top gets painted with an orange-pineapple-chipotle glaze toward the end of roasting, and the ham is finished in a hot oven. Not only does the glaze make the ham look picture-perfect, but it adds just the right sweet-tart-spicy element to the meat. This recipe is for a half ham, enough to serve 10 to 12 as a main course, more on a buffet."


1. Heat the oven. Position a rack in the lower third of the oven and heat to 325 degrees (300 degrees convection). Let the ham sit at room temperature as the oven heats, about 30 minutes. If you like, line a shallow roasting pan just large enough to accommodate the ham (I use a 9- by 13-inch one) with heavy-duty aluminum foil (this makes it easier to clean).
2. Trim and score the ham. Examine the ham; if the skin is intact, peel it away. Some hams only have pieces of tough rind; trim these away. If the fat is thicker than 1 inch, use a sharp knife to trim it down to about 1/4 inch—enough to baste the meat as it cooks. Score the fat in a diamond pattern, being careful not to cut down into the meat and making the score lines about 1 inch apart. Place the ham fat side up in the roasting pan.
3. Roast. Slide the ham into the oven and roast, rotating the pan if it appears to be browning on one side more than the other, until an instant-read thermometer inserted into the thickest part registers about 125 degrees, 2 to 3 hours.
4. Meanwhile, make the glaze. As the ham roasts, drain the pineapple, reserving the juice, and chop coarsely. In a saucepan, combine the pineapple chunks and juice with the marmalade, brown sugar, mustard, bourbon, if using, and chipotle. Bring to a simmer over medium heat and stir to combine. Remove from the heat and set aside.
5. Glaze the ham. When the ham has reached 125 degrees remove it from the oven and increase the oven temperature to 400 degrees (375 degrees convection). Paint or smear the top of the ham with three-quarters of the glaze and return it to the oven. Roast, spooning the remaining glaze over the ham after 10 minutes, and continue to roast until the surface is nicely caramelized and sizzling, 20 to 30 minutes.
6. Rest. Transfer the ham to a large carving board and let it rest for about 25 minutes (longer is fine, too).
7. Carve and serve. Carve, starting at the large end and slicing down until you hit the bone. Continue making a few more thin slices (they will remain attached to the bone) and then turn your knife parallel to the bone and cut toward the center of the roast to free the slices. Continue, making a few more slices at a time and then running your knife along the bone to free them. Once you’re near the narrow end of the roast, turn the roast and repeat on another side. Serve hot or warm.

1. In a 4-quart saucepan over medium-high heat, combine all the ingredients with ¼ tsp. salt and a few grinds of pepper.
2. Bring to a boil and reduce the heat to low.
3. Simmer, stirring occasionally, until most of the liquid has evaporated, about 1- ¼ hours. Add more salt and pepper to taste.

Make ahead tips:
This chutney can be made up to 3 days ahead and stored in the refrigerator.