Orange chipotle ham
Orange chipotle ham recipe made with a smoked spiral cut ham, baked and glazed with a sauce made with chipotle chilies, orange juice, lime juice, cumin, achiote, tequila, sugar or honey, and spices.
- 8-10 lbs fully-cooked smoked ham
Orange chipotle sauce:
- 1-2 canned chipotle chilies in adobo adjust to taste
- 3 cups fresh orange juice from 7-8 large oranges
- 1/4 cup fresh lime juice
- 1 tablespoon ground cumin
- ½ tablespoon of ground achiote/annatto can use paprika as substitute
- 1 tablespoon orange zest
- 2 tablespoons tequila
- 1 cup of brown sugar or honey
- 1 cinnamon stick
- 2 whole cloves
Optional gravy sauce:
- ¼ cup balsamic vinegar
- 2 tablespoons corn starch
For the orange chipotle sauce:
Remove the seeds from the chipotle pepper or chilies, if you want the sauce extra spicy you can leave them
Combine the orange juice, lime juice, chipotle chilies, cumin and achiote in a blender and puree until smooth. Strain if desired.
Combine the orange chipotle puree in a medium sized saucepan. Add the orange zest, tequila, sugar or honey glaze, cinnamon stick, and cloves.
Bring the sauce to a boil, reduce the heat to medium low, and cook for 25-30 minutes.
Remove the cloves and the cinnamon stick. Save the sauce until ready to use.
For the baked ham with orange chipotle sauce:
Pre-heat oven to 325F
Place the smoked ham in a large baking pan, with the flat side of ham facing down. Pour ½ of the orange chipotle sauce over the ham.
Cover the ham with foil and bake at 325F for about 1 hour.
Warm up the rest of the sauce, remove the foil from the ham and pour the remaining sauce over the ham.
Continue baking the ham for another 40-45 minutes, basting it every 10-15 minutes with the pan sauces. The ham should be baked for about 10-12 minutes per pound.
Remove the ham from the oven and let it rest for 5-10 minutes before carving and serving.
For the orange chipotle gravy:
Place ~3 cups of the pan sauces in a small sauce pan with the balsamic vinegar. Bring to boil and cook about 5 minutes.
Meanwhile mix the corn starch with a little bit of the pan sauces (or water), then stir into the gravy sauce. Mix until well dissolved and thickened. Remove from heat and serve warm.