Homemade Raspberry Chipotle Glazed Ham

Ham is one of those dishes that makes any meal feel special. I’ve been making glazed ham for years, but I was getting a little bored with the same old honey mustard combo. Don’t get me wrong – it’s good. But sometimes you want something that surprises people.

That’s when I discovered the magic of mixing sweet and smoky flavors. Raspberries bring that fruity sweetness, while chipotle peppers add just enough heat to keep things interesting. The combination sounds unusual, but trust me on this one. It creates this perfect balance that has everyone asking for the recipe.

The best part? This glaze comes together in about 10 minutes. I usually make it while the ham is warming up in the oven. No complicated steps or fancy ingredients you can’t find at your regular grocery store. Just brush it on during the last 30 minutes of cooking, and you’ve got yourself a ham that looks and tastes like you spent hours on it.

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What Kind of Ham Should I Use?

For this recipe, you’ll want to start with a fully cooked ham since we’re just glazing and heating it through. Both rump half and shank portion hams work great – the rump half tends to be a bit leaner while the shank portion has more marbling and can be more flavorful. You can find these at most grocery stores, and they’re usually labeled as “ready to eat” or “fully cooked.” If you’re feeding a smaller crowd, don’t worry about getting the exact 6-pound size – just adjust your cooking time accordingly, allowing about 15-20 minutes per pound in the oven.

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Options for Substitutions

This glaze recipe is pretty forgiving and works well with a few simple swaps:

• Raspberry preserves: You can easily swap raspberry preserves for strawberry, blackberry, or apricot preserves. Each will give you a slightly different flavor profile but still pair beautifully with the smoky chipotle.
• Chipotle peppers in adobo: If you can’t find chipotle peppers, try using 1-2 teaspoons of chipotle powder mixed with a tablespoon of tomato paste and a pinch of brown sugar. For less heat, use smoked paprika instead.
• White vinegar: Apple cider vinegar or rice vinegar work just as well here. Both will give you that tangy balance you need to cut through the sweetness.
• Cooked ham: Any pre-cooked ham will work – spiral cut, bone-in, or boneless. Just adjust your cooking time based on the size and type you choose.
• Whole cloves: If you don’t have whole cloves or prefer not to stud your ham, you can skip them entirely. The glaze will still taste great without the extra spice.

Watch Out for These Mistakes While Cooking

The biggest mistake when glazing 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 brush on your raspberry chipotle mixture.

Another common error is not scoring the ham properly before cooking, so make sure to cut shallow diamond patterns about 1/4 inch deep across the surface, which helps the glaze penetrate and prevents the outer layer from splitting.

To avoid a glaze that’s too thick or thin, simmer your raspberry preserves mixture for 5-10 minutes until it coats the back of a spoon, and always reserve some uncooked glaze for serving since the cooked glaze can pick up ham drippings.

Finally, don’t skip using a meat thermometer – your ham should reach an internal temperature of 140°F, and remember that glazed hams can look done on the outside while still needing more time inside.

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What to Serve With Raspberry Chipotle Glazed Ham?

This sweet and smoky ham pairs beautifully with classic sides that can handle its bold flavors. I love serving it with creamy mashed potatoes or roasted sweet potatoes, which help balance out the spicy chipotle kick while complementing the raspberry sweetness. Green beans, roasted Brussels sprouts, or a simple mixed greens salad with a light vinaigrette work great to cut through the richness of the ham. Don’t forget some dinner rolls or cornbread on the side – they’re perfect for soaking up any extra glaze that pools on your plate.

Storage Instructions

Refrigerate: Your glazed ham will keep beautifully in the fridge for up to 5 days when wrapped tightly in foil or stored in an airtight container. I love having leftover ham because it makes the best sandwiches and adds great flavor to scrambled eggs or soup throughout the week.

Freeze: Ham freezes really well for longer storage. Slice it up into meal-sized portions and wrap each piece in plastic wrap, then place in freezer bags for up to 3 months. This way you can thaw just what you need without having to defrost the whole thing.

Warm Up: To serve leftover ham, you can eat it cold straight from the fridge or warm it gently in the oven at 325°F until heated through. Cover it with foil to keep it from drying out, and it’ll taste just as good as the first day you made it.

Estimated Nutrition

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

• Calories: 4100-4500
• Protein: 350-400 g
• Fat: 220-260 g
• Carbohydrates: 260-300 g

Ingredients

For the raspberry-chipotle glaze:

• 1 1/2 cups seedless raspberry jam
• 2 tbsp distilled white vinegar
• 2 canned chipotle peppers in adobo sauce, chopped
• 3 cloves garlic, smashed and finely minced

For the ham:

• 1 cooked ham, rump half or shank, about 6 lb
• 24 whole cloves (optional, for garnish)

Step 1: Prepare the Raspberry Chipotle Glaze

• 1 1/2 cups seedless raspberry jam
• 2 tbsp distilled white vinegar
• 2 canned chipotle peppers in adobo sauce, chopped
• 3 cloves garlic, smashed and finely minced

In a small saucepan, combine the raspberry jam, distilled white vinegar, chopped chipotle peppers in adobo sauce, and minced garlic.

Start with one chipotle pepper if you prefer less heat—add the second if you want it spicier, tasting as you go.

Cook the mixture over medium-high heat, stirring, until it comes to a boil.

Reduce the heat to medium and simmer, uncovered, for about 10 minutes.

The glaze should begin to thicken.

Set aside—you will have about 1 1/2 cups of glaze.

Step 2: Preheat the Oven and Prepare the Ham

• 1 cooked ham, rump half or shank, about 6 lb

Preheat your oven to 325°F (165°C).

Set a rack inside a large roasting pan, or use an oven-safe cooling rack over a rimmed baking sheet if needed.

Remove the ham from its packaging, discarding any included glaze packet.

Place the ham flat side down on the prepared rack.

Step 3: Score and Stud the Ham

• 1 cooked ham, rump half or shank, about 6 lb (scored from Step 2)
• 24 whole cloves (optional, for garnish)

Using a serrated knife, score the surface of the ham in a diagonal diamond pattern, making the cuts about 1/2-inch deep.

If desired, insert whole cloves into the crosses of the diamond cuts for an aromatic touch.

I love the earthy undertones cloves add, but the ham will still taste great if you skip them.

Step 4: Glaze and Bake the Ham

• glaze from Step 1
• scored and optionally studded ham from Step 3

Brush the prepared ham generously with some of the raspberry chipotle glaze from Step 1, saving some glaze for later.

Insert an oven-safe meat thermometer into the center of the ham, avoiding the bone.

Place the ham in the oven and bake for 1 1/2 to 2 1/4 hours, or about 20-25 minutes per pound, until the internal temperature reaches 135°F (57°C).

Remember, the ham is already cooked—you are simply warming it and crisping the outside.

Step 5: Re-glaze and Finish Baking

• remaining glaze from Step 1

About 20 minutes before the ham is done, remove it from the oven and brush with more of the glaze.

Return it to the oven to finish cooking.

This helps build a beautiful, sticky glaze on the ham.

I like to save a little extra glaze to serve alongside the sliced ham.

Step 6: Rest, Serve, and Enjoy

Once the ham reaches 135°F, take it out of the oven and cover it loosely with foil.

Let it rest until you’re ready to serve.

Serve the ham sliced with extra glaze on the side.

(Bonus tip: Use your leftover ham bone to make Split Pea Soup—the chipotle flavor really shines in this soup!)

Homemade Raspberry Chipotle Glazed Ham

Delicious Homemade Raspberry Chipotle Glazed Ham recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 43 minutes mins

Cook Time 1 hour hr 27 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings 4

Calories 4300 kcal

Ingredients

  

For the raspberry-chipotle glaze:

• 1 1/2 cups seedless raspberry jam
• 2 tbsp distilled white vinegar
• 2 canned chipotle peppers in adobo sauce, chopped
• 3 cloves garlic, smashed and finely minced

For the ham:

• 1 cooked ham, rump half or shank, about 6 lb
• 24 whole cloves (optional, for garnish)

Instructions

 

• In a small saucepan, combine the raspberry jam, distilled white vinegar, chopped chipotle peppers in adobo sauce, and minced garlic. Start with one chipotle pepper if you prefer less heat—add the second if you want it spicier, tasting as you go. Cook the mixture over medium-high heat, stirring, until it comes to a boil. Reduce the heat to medium and simmer, uncovered, for about 10 minutes. The glaze should begin to thicken. Set aside—you will have about 1 1/2 cups of glaze.
• Preheat your oven to 325°F (165°C). Set a rack inside a large roasting pan, or use an oven-safe cooling rack over a rimmed baking sheet if needed. Remove the ham from its packaging, discarding any included glaze packet. Place the ham flat side down on the prepared rack.
• Using a serrated knife, score the surface of the ham in a diagonal diamond pattern, making the cuts about 1/2-inch deep. If desired, insert whole cloves into the crosses of the diamond cuts for an aromatic touch. I love the earthy undertones cloves add, but the ham will still taste great if you skip them.
• Brush the prepared ham generously with some of the raspberry chipotle glaze from Step 1, saving some glaze for later. Insert an oven-safe meat thermometer into the center of the ham, avoiding the bone. Place the ham in the oven and bake for 1 1/2 to 2 1/4 hours, or about 20-25 minutes per pound, until the internal temperature reaches 135°F (57°C). Remember, the ham is already cooked—you are simply warming it and crisping the outside.
• About 20 minutes before the ham is done, remove it from the oven and brush with more of the glaze. Return it to the oven to finish cooking. This helps build a beautiful, sticky glaze on the ham. I like to save a little extra glaze to serve alongside the sliced ham.
• Once the ham reaches 135°F, take it out of the oven and cover it loosely with foil. Let it rest until you’re ready to serve. Serve the ham sliced with extra glaze on the side. (Bonus tip: Use your leftover ham bone to make Split Pea Soup—the chipotle flavor really shines in this soup!)