Spicy Mexican Glazed Ham

I never thought I’d be the kind of person to serve ham with chipotle peppers and pineapple until my neighbor brought this to a potluck three years ago. I took one bite and immediately asked for the recipe. She told me it was her “Mexican grandma’s twist” on holiday ham.

The thing about this ham is that it sounds weird on paper—cranberries, chipotles, maple syrup all together? But somehow the sweet and smoky flavors work. The pineapple juice keeps everything from getting too heavy, and that little bit of heat from the chipotle peppers makes people ask what your secret is. Plus, you’re starting with a pre-cooked spiral ham, so you really can’t mess it up.

What Kind of Ham Should I Use?

For this recipe, you’ll want to grab a spiral-sliced fully cooked ham from your grocery store, which makes serving super easy since it’s already pre-cut. The 4-5 pound size is perfect for feeding a crowd without being overwhelming, and since it’s fully cooked, you’re really just heating it through and adding that delicious glaze. You can choose between bone-in or boneless ham depending on your preference, though bone-in tends to have a bit more flavor. Just make sure the label says “fully cooked” so you know you’re not starting from scratch – this recipe is all about making your life easier while still impressing everyone at the table.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Spiral-sliced ham: If you can’t find a spiral-sliced ham, a regular bone-in ham works fine – you’ll just need to slice it yourself before serving. Make sure it’s fully cooked either way.
• Chipotle peppers in adobo: For a milder version, try using 1-2 teaspoons of smoked paprika plus a pinch of cayenne. If you want heat without the smokiness, fresh jalapeños work too – just add them to taste.
• Pineapple juice: Orange juice makes a great substitute and adds a nice citrus twist. You can also use apple juice if that’s what you have on hand.
• Brown sugar: Regular white sugar mixed with a tablespoon of molasses works in a pinch. Honey is another option, though it’ll change the flavor slightly.
• Maple syrup: Honey or agave nectar can step in for maple syrup. You could also use additional brown sugar (about 1/3 cup) mixed with 2 tablespoons of water.
• Tomato with Chicken Granulated Bouillon: If you can’t find this specific bouillon, use regular chicken bouillon plus 1/2 teaspoon of tomato paste. Regular chicken or vegetable bouillon on its own works too.

Watch Out for These Mistakes While Cooking

The biggest mistake when making glazed ham is applying the glaze too early, which causes it to burn and turn bitter – wait until the last 30-45 minutes of cooking to start brushing on your sweet and spicy mixture.

Another common error is not scoring the ham or lifting the slices slightly before glazing, which prevents the flavors from penetrating the meat and leaves you with a bland interior.

Be careful not to let the chipotle peppers overpower your glaze – start with just one pepper, taste the mixture, and add more only if you want extra heat, since the spiciness intensifies as it reduces.

Finally, make sure to baste the ham every 15 minutes once you start glazing and tent it loosely with foil if the edges begin to darken too quickly, which keeps everything caramelized without crossing into burnt territory.

What to Serve With Mexican Glazed Ham?

This sweet and spicy ham pairs beautifully with sides that can balance out the bold flavors. I love serving it with creamy mashed potatoes or roasted sweet potatoes to soak up that delicious pineapple-chipotle glaze. Black beans and cilantro lime rice make great additions if you want to lean into the Mexican-inspired theme, and a simple corn salad with lime and cotija cheese adds a nice fresh crunch. For a lighter option, try a crisp cabbage slaw with a tangy lime dressing, or roasted vegetables like Brussels sprouts or carrots that can stand up to the ham’s sweetness.

Storage Instructions

Store: Leftover glazed ham keeps really well in the fridge for up to 5 days. Wrap it tightly in aluminum foil or store it in an airtight container to keep it from drying out. You can store the extra glaze separately in a jar for up to a week if you want to drizzle more on later.

Freeze: Ham freezes great for up to 2 months. I like to slice it first and freeze it in portion sizes that work for my family. Wrap the pieces well in plastic wrap, then put them in a freezer bag. This way you can pull out just what you need for sandwiches or quick meals.

Reheat: To warm up your ham, place slices in a baking dish with a splash of water or leftover glaze, cover with foil, and heat at 325°F for about 10-15 minutes. You can also microwave individual portions for a minute or two, but the oven keeps it more moist.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4100
• Protein: 270-320 g
• Fat: 170-210 g
• Carbohydrates: 210-260 g

Ingredients

For the ham:

• 1.5 cups pineapple chunks (fresh or canned, drained)
• 1 spiral-sliced fully cooked ham (4 to 5 lb; I use Smithfield for consistent quality)
• 1 cup cranberries (fresh or dried)

For the glaze:

• 1 to 2 chipotle peppers in adobo (seeded and minced for less heat)
• 1/2 cup brown sugar (packed)
• 10 oz pineapple juice (for tropical sweetness and acidity)
• 1/2 cup maple syrup (pure maple preferred for depth)
• 1 tsp tomato chicken bouillon (or 1 tsp chicken bouillon granules)

Step 1: Prepare the Glaze and Preheat

• 1 to 2 chipotle peppers in adobo
• 10 oz pineapple juice
• 1/2 cup brown sugar
• 1/2 cup maple syrup
• 1 tsp tomato chicken bouillon

While your ham comes to room temperature, blend the minced chipotle peppers with the pineapple juice until smooth—this creates a flavor base that distributes evenly throughout the glaze.

In a medium saucepan, combine the chipotle-pineapple mixture with brown sugar, maple syrup, and tomato chicken bouillon.

Bring to a boil over medium-high heat, then reduce to low and simmer for about 15 minutes, stirring occasionally, until the glaze thickens enough to lightly coat the back of a spoon.

I like to let the glaze reduce slightly longer than 15 minutes if it seems too thin—this concentrates the flavors beautifully.

While the glaze simmers, preheat your oven to 350°F.

Step 2: Initial Ham Bake and Rest

• 1 spiral-sliced fully cooked ham

Place the fully cooked ham cut-side down in a foil-lined baking pan and cover tightly with foil to trap steam.

Bake for 60 to 90 minutes at 350°F—the ham is already cooked, so this step is mainly to warm it through gently and prepare it to accept the glaze.

The foil keeps the exterior from drying out while the ham heats evenly.

Remove the ham from the oven and increase the oven temperature to 425°F.

Step 3: Build the Glaze Layers with Fruit

• ham from Step 2
• 1.5 cups pineapple chunks
• 1 cup cranberries
• glaze from Step 1

Remove the foil from the ham and scatter the pineapple chunks and cranberries across the cut surface—these fruits caramelize in the high heat and add textural interest and pops of flavor.

Using a basting brush or spoon, apply the first third of the glaze from Step 1 evenly over the ham and fruit.

Return to the 425°F oven uncovered for 10 minutes.

Step 4: Apply Second Glaze Layer and Continue Baking

• ham from Step 3
• glaze from Step 1

Remove the ham from the oven and brush the second third of the glaze over the surface, making sure to coat any exposed areas.

Return to the 425°F oven for another 10 minutes.

The repeated glazing and high heat create those beautiful caramelized, glossy layers that make this ham visually stunning.

Step 5: Final Glaze Application and Finishing

• ham from Step 4
• remaining glaze from Step 1

Remove the ham once more and apply the final third of glaze, spreading it across the top and into any crevices.

Return to the oven for approximately 10 more minutes, or until the glaze is dark, caramelized, and glossy.

If after 10 minutes the glaze doesn’t look as dark and glazed as you’d like, give it another 5 minutes—every oven varies slightly.

I always watch for that deep mahogany color with a slight sheen, which indicates the sugars have caramelized properly.

Step 6: Rest and Serve

• ham from Step 5

Remove the ham from the oven and let it rest for 10 minutes before carving—this allows the juices to redistribute, keeping the slices moist and tender.

Transfer any remaining glaze to a serving dish to drizzle over individual slices at the table.

Spicy Mexican Glazed Ham

Delicious Spicy Mexican Glazed Ham recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings 4

Calories 3800 kcal

Ingredients

  

For the ham:

• 1.5 cups pineapple chunks (fresh or canned, drained)
• 1 spiral-sliced fully cooked ham (4 to 5 lb; I use Smithfield for consistent quality)
• 1 cup cranberries (fresh or dried)

For the glaze:

• 1 to 2 chipotle peppers in adobo (seeded and minced for less heat)
• 1/2 cup brown sugar (packed)
• 10 oz pineapple juice (for tropical sweetness and acidity)
• 1/2 cup maple syrup (pure maple preferred for depth)
• 1 tsp tomato chicken bouillon (or 1 tsp chicken bouillon granules)

Instructions

 

• While your ham comes to room temperature, blend the minced chipotle peppers with the pineapple juice until smooth—this creates a flavor base that distributes evenly throughout the glaze. In a medium saucepan, combine the chipotle-pineapple mixture with brown sugar, maple syrup, and tomato chicken bouillon. Bring to a boil over medium-high heat, then reduce to low and simmer for about 15 minutes, stirring occasionally, until the glaze thickens enough to lightly coat the back of a spoon. I like to let the glaze reduce slightly longer than 15 minutes if it seems too thin—this concentrates the flavors beautifully. While the glaze simmers, preheat your oven to 350°F.
• Place the fully cooked ham cut-side down in a foil-lined baking pan and cover tightly with foil to trap steam. Bake for 60 to 90 minutes at 350°F—the ham is already cooked, so this step is mainly to warm it through gently and prepare it to accept the glaze. The foil keeps the exterior from drying out while the ham heats evenly. Remove the ham from the oven and increase the oven temperature to 425°F.
• Remove the foil from the ham and scatter the pineapple chunks and cranberries across the cut surface—these fruits caramelize in the high heat and add textural interest and pops of flavor. Using a basting brush or spoon, apply the first third of the glaze from Step 1 evenly over the ham and fruit. Return to the 425°F oven uncovered for 10 minutes.
• Remove the ham from the oven and brush the second third of the glaze over the surface, making sure to coat any exposed areas. Return to the 425°F oven for another 10 minutes. The repeated glazing and high heat create those beautiful caramelized, glossy layers that make this ham visually stunning.
• Remove the ham once more and apply the final third of glaze, spreading it across the top and into any crevices. Return to the oven for approximately 10 more minutes, or until the glaze is dark, caramelized, and glossy. If after 10 minutes the glaze doesn't look as dark and glazed as you'd like, give it another 5 minutes—every oven varies slightly. I always watch for that deep mahogany color with a slight sheen, which indicates the sugars have caramelized properly.
• Remove the ham from the oven and let it rest for 10 minutes before carving—this allows the juices to redistribute, keeping the slices moist and tender. Transfer any remaining glaze to a serving dish to drizzle over individual slices at the table.