Smoked Ham with Bourbon Brown Sugar Pineapple Glaze
Here in the western part of the U.S. pineapple seems to be the fruit of the month and every store has it on sale. Being the sucker I am for things that remind me of being in Hawaii, a few of these tropical fruits found there way into the Glutton household and of course needed to be used.
Now ham was on the menu this past weekend, but I wasn’t about to cut up that prickly fruit, attach it to the ham with a toothpick and call it a day. An unfinished bottle of bourbon was screaming at me to consumed, so I reacted without thought a set a course to combine the beauty of fruit and enjoyment of liquor in a glaze for the ham.
I realize that I’m not exactly reinventing the wheel with a recipe that combines pureed pineapple, a healthy helping of bourbon, and brown sugar. However, there is one key addition that takes the glaze to another level…a touch of cayenne. Lathering up any ham with this glaze and resmoking/reheating it on the grill will result in a cured pork with the subtle flavors of smoke, a complex fruity bourbon sweetness, and just enough heat to provide a complete experience for your palate.
Enjoy!
And for those of you with leftover ham lingering around the house…save it, freeze it, do whatever is necessary to preserve it for the recipe I’ll be posting this Saturday. It’s a leftover ham recipe for the ages.
The Necessities:
- Large cured ham
- 1 ripe pineapple
- 1 cup of bourbon
- 1/2 cup brown sugar
- 1/4 tsp cayenne
- Woodchips (if grilling)
- Slice the skin off the pineapple, remove the core, cube, and toss into a food processor.
- Hit that puree button.
- Transfer the pureed pineapple to a large frying pan and add the bourbon, brown sugar, and cayenne.
- Cook the mixture over medium heat for about 15 minutes stirring continuously. Remove from heat and set aside.
- Set up your grill for indirect grilling, preheat to medium, and presoak your woodchips (if necessary). Don’t feel like grilling? Simply use your oven set to 325 degree.
- Clean and lubricate your grill grates. Set the ham in the cool zone of the grill.
- Lather up the ham on all sides with the bourbon pineapple glaze.
- Add your woodchips to the coals, smokerbox, etc. Close the lid and allow the heat and smoke to do their thing.
- Continue to add more glaze every 15 minutes or so and add more woodchips as necessary. Rotate ham at least once for even cooking.
- Cooking times will vary with the size of your ham and actual the temperature on your grill. The ham is ready when an internal temperature of 145 degrees has been reached (check with an instant read thermometer).
- Remove ham from the grill, cover, and allow to rest for 5 minutes. Plate and serve with your favorite fixings.
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Boy, I wish I could have been at your house this weekend! I had ham that included a glaze with the packet it came with. Ugh. This looks amazing. Can’t wait to see what Saturday’s leftover recipe is!
Thanks Christiane and hopefully I don’t disappoint this Saturday.
One bite would be a fabulous party for the tastebuds! With with smokey, sweet and heat flavors in attendance, it would be the soiree of the season.. You sure know how to treat a ham-yum!
I think it takes a ham to know how to treat one.
This is ridiculously delicious looking. Very dangerous. You all must have had quite a feast with that gorgeous, hunk of a ham. Can’t wait for the leftovers post, Jed. I am making split pea soup at this very minute in the slow cooker with a ginormous ham bone. But I have a suspicion that your recipe will definitely one-up me (or ten-up me if there is such a thing).
Possibly, but it’s hard to beat a properly prepared split pea!
you had me at bourbon! for real, this looks + sounds so delicious – will have to put it on the to-make list next time i’m craving ham!
If I’d seen this post last week, I would have had ham again for Easter — and ham sandwiches ever since. (Hence the reason I switched to lamb shanks this year.) It’s all about the glaze, Jed, and this one sounds delicious and makes that ham look just incredible!
Sorry to have failed you my friend, but at least you’re prepared to enjoy ham in the future.
Boy, that sure is a beauty of a ham…and the pineapple/bourbon combo sounds terrific! Can’t wait to see your “leftover” recipe…I love leftovers!
Oh Heavens! I need this now! It so beautiful and I can only imagine how amazing it taste!
This is a great idea!!! Making a “puree” style glaze! I love it! Thanks for the great recommendations for San Fran! Cheers!
Thanks and my pleasure Jen!
I’m drooling. This sounds delicious. Can’t wait for Saturday’s addition.
What a great twist on a classic combintaion! I have to try it!
HAVE.TO.MAKE!!! I am salivating here, seriously.
Mandy
You won’t be disappointed!
Great recipe Jed!
We love pineapple and ham at home (is something I used to eat in Panama every year for Christmas – but mine is the “attach it to the ham with a toothpick” kind of recipe-) maybe next time I’ll use your version
Nothing wrong with pineapple either way, but the bourbon told me to hit that puree button.
What a gorgeous looking ham and the bourbon glaze sounds incredible. I will keep this recipe for one of those celebrations that calls for an amazing flavoured ham xx
Wow. I am loving the sound of this. I can’t wait to see the leftover recipe now. I think I’m going to try this next time we cook a ham.
I use pear and apple wedges when I bake my ham. My mom used to use pineapple with our chicken, but I never thought to puree it first. Looks great!
Completely like the idea of using pear and apple wedges…could be really good. Thanks for the suggestion and for stopping by!
Fantastic recipe! I have been using recently pineapple juice to tenderise meat, but I have never thought of mixing it and then using as you do. Thanks for the idea!
I’m looking forward to see it.
I am also going through the roast leftovers, but something tells me my recipe would be a bit different from yours
My pleasure Sissi and will we be seeing some of your leftover recipes on With a Glass??
The flavours sound incredible, and I must ask, what doesn’t taste better with the kick of cayenne and bourbon? Just sayin’!
Jed, what if you strained the pineapple after cooking? Would you still get the flavour of it in the sauce…the opaque bits just don’t agree with me, sadly.
I completely understand you viewpoint on the pineapple. I think straining would work absolutely fine, with the only uncertainty being how much liquid would be remaining to glaze with…enough I’m sure. I will say that it would create a much more refined looking ham.
What a perfect topping for your Easter ham…it sounds delicious!!! Bill would not eat pineapple chunks on his ham…but disguised like this would work
Your glaze sounds great and I can’t wait for the next event.
That really does look incredible and I am looking forward to the recipe you post next as I have some leftover ham (cooked it before I saw this one though)!
[...] inspired me to develop the following that is absolutely ideal for any leftover ham including the Bourbon Brown Sugar Pineapple Glazed Ham I posted on [...]
Wow, I want to have several slices of that meat