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Chipotle Pineapple Bourbon Glazed Ham with Bacon Jam and Ancho Chile Dusted Pineapple | A perfect creative twist on holiday dinner. Perfect for a bold Easter menu!

Chipotle Pineapple Bourbon Glazed Ham

  • Total Time: 2 hours 20 minutes
  • Yield: Serves 8-12+ 1x


  • 1 good-quality ham
  • 3/4 cup brown sugar
  • 3/4 cup pineapple juice
  • 1/3 cup bourbon
  • 2 tablespoons apple cider vinegar
  • 1 chipotle in adobo, finely minced*
  • Bacon Jam (recipe below)
  • Ancho Chile Dusted Pineapple (recipe below)

for the Bacon Jam

  • 1 (16-ounce) package bacon
  • 1 sweet onion, thinly sliced
  • 1 red onion, thinly sliced
  • 3 cloves garlic, minced
  • ½ cup packed light brown sugar
  • 1 cup pineapple juice
  • ¼ cup apple cider vinegar
  • Kosher salt

for the Ancho Chile Dusted Pineapple

  • 2 tablespoons bacon fat or canola oil
  • 2 cups fresh pineapple, chopped
  • 1/2 tablespoon ancho chile powder
  • Kosher salt


  1. Begin cooking/reheating ham according to package directions. Meanwhile, cook bacon jam (see below), ancho chile dusted pineapple (see below), and create the glaze. Combine brown sugar, pineapple juice, bourbon, apple cider vinegar, and chipotle in a small saucepan. Bring to a boil over medium-high heat, then lower heat to maintain a simmer. Let cook approximately 10-15 minutes, until reduced by about half. Remove from heat and set aside.
  2. minutes before the ham is completed cooking, brush on a generous coating of glaze. Reserve remaining glaze to serve along with ham.
  3. Slice and serve ham with bacon jam and ancho chile dusted pineapple. Devour.

for the Bacon Jam

  1. Cook bacon in a heavy-bottom skillet or dutch oven over medium heat until golden brown and crisp. Remove bacon and drain on paper towels. Once cool, crumble bacon. Reserve 2 tablespoons of bacon drippings in dutch oven and save the rest for future use (keep refrigerated).
  2. Reduce heat to medium/medium-low. Cook onions, stirring occasionally, for about 7 minutes or until tender. Add garlic and cook, stirring constantly, for 1 minute. Add brown sugar, pineapple juice, apple cider vinegar, and season with Kosher salt. Bring to a boil, stirring occasionally, and then reduce heat to low. Add bacon and simmer until onions are very soft and the mixture has thickened to the consistency of jam. If it becomes too dry, add more pineapple juice or water, ¼ cup at a time. You want the onions to be meltingly soft and the mixture to be thick and syrupy.
  3. Let cool and then pulse in food processor or with immersion blender to desired consistency. This will make more than you probably need. Store in refrigerator for several days or freeze. Serve it as a condiment for meats with dinner, with a cheese board, or as part of an epic crostini.

for the Ancho Chile Dusted Pineapple

  1. Heat bacon fat (or oil) in a medium skillet over medium-high heat. Add pineapple, ancho chile powder, and season with Kosher salt. Stir to combine, and let cook until pineapple has caramelized with bits of golden brown goodness, approximately 5-7 minutes.


*for a spicier glaze, feel free to add another chipotle into the glaze. You may want to start with one and taste before going all in with two.

  • Prep Time: 20 mins
  • Cook Time: 2 hours