Go Back

Smoked Pineapple Ham with Pineapple Chutney

Spiral ham with pineapple chunks pinned on, glazed with pineapple-brown sugar mixture, served in pineapple boat with layers of ham and chutney.
Print Recipe
Ingredients Method Notes

Ingredients
  

Ham:
  • 1 spiral-cut ham 8-12 lbs
  • Dijon mustard
  • Sweet Preacher seasoning or sweet pork rub
  • Fresh pineapple chunks 20-30 pieces
  • Toothpicks or small skewers
  • 1 whole pineapple for serving boat
Pineapple Glaze:
  • 1 cup pineapple juice
  • 1/2 cup brown sugar
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Sweet Preacher seasoning
Pineapple Chutney:
  • 2 cups diced pineapple
  • 1/2 cup diced onion
  • 1 tablespoon minced ginger
  • 1/4 cup brown sugar
  • 1/4 cup pineapple juice
  • 1 tablespoon apple cider vinegar
  • Pinch of red pepper flakes
  • 1 teaspoon Sweet Preacher seasoning

Method
 

  1. Place spiral ham in foil pan. Rub with Dijon mustard, then season with Sweet Preacher. Pin pineapple chunks all over ham using toothpicks.
  2. Make glaze by combining pineapple juice, brown sugar, honey, Dijon, vinegar, and seasoning in saucepan. Simmer 8-10 minutes until syrupy. Set aside.
  3. Make chutney by combining diced pineapple, onion, ginger, brown sugar, pineapple juice, vinegar, red pepper flakes, and seasoning in saucepan. Simmer 10-12 minutes until thick and chunky. Set aside.
  4. Preheat smoker to 275°F with apple or cherry wood. Place ham in smoker and cook until internal temperature reaches 130°F, approximately 1.5-2 hours.
  5. When ham reaches 130°F, brush first coat of glaze all over. Continue smoking 10 minutes, then apply second coat of glaze. Smoke until internal temperature reaches 140°F.
  6. Remove from smoker and rest 10 minutes. While resting, cut pineapple in half lengthwise and hollow out to create serving boat.
  7. Slice ham following spiral cuts. Layer ham and chutney in pineapple boat, alternating layers until overflowing. Serve immediately.

Notes

Spiral ham requires no scoring since it's pre-sliced. Pin pineapple chunks before smoking for caramelized flavor. Start glazing at 130°F to prevent burning. Apply 2-3 coats of glaze for best thickness. Pull ham at exactly 140°F to prevent drying. The pineapple boat presentation creates dramatic visual impact perfect for holidays and special occasions. Fresh pineapple chunks are preferred over canned for better flavor and texture.

Tried this recipe?

Let us know how it was!