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This is the one I use comes in a 90g jar but they do 2 others. Which I haven't tried personally here if either link doesn't work just put chipotle paste into search box and it will come up with the products

This slaw goes well with pulled pork in a brioche bun or a burger bun or just on the side of the plate with chicken or a rack of ribs,Serves up to 8 people1/2 White Cabbage Shredded1/4 Red Cabbage Shredded200g of Tinned Sweetcorn DrainedGrated zest of 1 limeJuice of 2 LimesBunch of coriander leaves150g Mayonnaise25g of Chipotle Paste (Sainsburys do a good one)Sea Salt and Fresh Black Pepper to Taste150ml Sour Cream *** 6 Confit Cloves Of Garlic (There are 2 options for this you can choose the easy way and buy the jars of garlic in oil and crush 6 of them, in a garlic press. But if you have the time doing your own is much better. You need enough Olive oil to cover the garlic cloves in the pan. You first heat the oil up very gently on the hob. If you overheat the oil it will just fry the cloves and make them bitter and unedible. I place the very edge of the saucepan on the very edge of the flame (the majority of the pan is not over the flame at all). That is the only way I can keep the oil at a low enough temperature to do this on my gas cooker. Once the oil is just warmed up and a few bubbles are showing in the pan add the garlic cloves. After about 45 minutes to an hour they will be cooked, super soft and you can literally crush them between your thumb and finger. I usually do about 3 garlic bulbs at once and the cloves and oil left over I put in a sealed container in the fridge and it keeps for up to 2-3 months, so long as you keep them covered in oil at all times.(The oil will be garlic infused after all this time, when the cloves have been used up and it can be used for frying and imparts a lovely gentle garlic flavour to the meats or stir fries) I always use a plastic spoon when removing them form the saucepan or container if kept in the fridge. As metal spoons can cause possible contamination to the bulbs in the long run. Same with any pickled jarred product. I sometimes add this as something different150g Sundried Tomatoes (I use the ones out of jar and add a bit of the oil to the mix as well), but you could add pickled beetroot, red peppers whatever you fancy trying.

Not my recipe, but one I use regularly from an excellent BBQ/Smoker book I have Pitt & Cue The Cookbook works really well with slow cooked meats in a bun or over a plate of meat. Bit of prep but a really tasty sloppy gravy to use with pulled pork, brisket, beer can chicken etc Either dip your bun in the gravy boat or pour it over the meat in the bunEnough to serve 10 or moreChicken wings 200g choppedChicken skin 200g choppedVegetable oil 10ml4 shallots chopped1 garlic clove100g button mushrooms1 sprig of thyme and 1 bayleaf10g mixed peppercorns crushed10g of chipotle paste (Sainsburys do a good one)100ml of Madeira Wine100ml White Wine Vinegar500ml of Beef Gravy500ml of Chicken Gravy (I use the fresh ready made ones you can get at supermarkets now, as I prefer it to powdered gravy in this recipe, but to keep costs down, powdered gravy will work).At the end100g Mustard (I use the Heinz Squeezy Mild Yellow Honey Mustard as English Mustard is too strong for me, depends how you like your mustard)? You may need to adjust amounts if using a strong English Mustard or the like.100g ButterRoast the skin and chicken wings for 30 minutes @ 170C on a baking tray for 30 minutes until goldenHeat the oil and saute the shallots and garlic, add the chicken wings and skin, garlic mushrooms thyme and bayleaf, crushed peppercorns and chipotle paste until caramalised.Add the Madeira and Vinegar then simmer to reduce by half before adding the Beef and Chicken Gravies, simmer for a further 30 minutes and pass it through a fine sieve.Mix the butter with mustard and whisk it into the gravy and serve. The gravy can be done the night before and reheated and mustard/butter added once it has been if required.

Be interested to read what your thoughts are on it.

I am not a big fan of spice and heat, and found this sauce recipe works well with ribs if you like them sweet and sticky. I add this to racks of ribs when they are cooked and put it on the grill rack over slightly cooled down charcoal (so it doesn't flare up) to caramalise the sauce slightly on the ribs before serving. Works well on chicken pieces as well Can also be added earlier if you use the foiling method when cooking your ribs also. But I find it works best over the charcoal.250ml Cola250ml Tomato Ketchup4 Tablespoons of Brown Sugar (I use 2 spoons each of Light Brown Cane Sugar and Molasses Sugar)4 tablespoons of Clear Honey2 Tablespoons of White Wine VinegarSalt and Pepper To TasteAdd all the ingredients to a saucepan bring to the boil and then turn the heat down really low and reduce it so it becomes the consistency of a thick sauce, takes about 45 minutes and reduces by a half of the original amount at least. Brush it over both sides your ribs or chicken once they are cooked. Enough to cover at least 3 full racks of ribs.Can add whisky, teriyaki etc if you like a little kick or tang to it as well.

I have done this one several times, very simple and not too sweet. I just buy a joint of ready cured ham (never found a spiral ham. I use Gammon or Yorkshire ham) from Supermarket or Cash and Carry, I just find it much easier than using an uncured gammon joint and gives me a better result. Holiday Ham