By Corie Cameron
Guest blogger Corie Cameron cooks beautiful food at home. She’s letting us in her kitchen for great posts using Hempler’s products. Check out more from her on her site, Good Life Everyday.
For Easter, Corie used a Hempler’s ham to make a spicy, smoky take on the traditional Easter ham, with harissa and chipotle and grilled pineapple. (Psst, click here to find out where to get your own!)
1 ready-to-eat cooked boneless half Hempler's ham
1/4 cup Harissa (a spicy paste made from chili peppers, paprika, garlic and other spices)
2 tbsp olive oil
1 chipotle in adobo, chopped small
2 tbsp coconut sugar
1/4 cup maple syrup
1/4 cup bourbon
1/2 cup 100% apple juice (no sugar added)
Take your Hempler's Ham out of the fridge half an hour before you need to cook it in order to bring it to room temperature. Preheat your oven to 325 and set the rack in the lower middle. Put the ham in a roasting pan.
Rub the ham with the harissa. Cover the pan tightly with foil and bake for one hour.
While the ham is baking, peel and core the pineapple. Cut it into 8-10 wedges and coat it in the olive oil.
Grill the pineapple for 6-8 minutes a side on a hot grill.
Add the chipotle, sugar, maple syrup, bourbon and juice to a saucepan.
Bring the glaze to a boil, then reduce to medium low and cook for 4 minutes or until reduced by half and syrupy-sticky.
After the ham comes out, increase the oven temperature to 400. Put some of the pineapple wedges around the ham, then pour the glaze over the ham, letting it drip onto the pineapple. Return the pan to the oven and bake uncovered for 20 minutes.
Slice the ham and serve at once! If there's any leftover meat, it makes an amazing sandwich!
Thanks Corie! Check out the full step-by-step recipe with pictures on her blog!