Plum- Chutney Glazed Ham

It's Easter, and when I think of Easter, I think of ham. Baked ham, by itself, is pretty darn good. But when you put a great glaze on it, it's REALLY good. This glaze is unusual, it's a little tangy. The only danger in trying this recipe is that you will eat so much of it you will become a ham. 

I was served this first in about 1978 at my friend Steve Stark's apartment. We were young and hip and sophisticated--we thought! Steve went on to design gorgeous stage sets in San Francisco. He also could cook!

The recipe came from Bon Apetit Magazine. That night we had it with Fettucine Alfredo. But it would also be good with Laura's Chili-Corn Casserole, or Outrageous Cheesy Potatoes--all of which will be featured on this blog in the next few days...

Ingredients:

1 pre-cooked ham

whole cloves

1/4 C chutney (Major Grey's is fine)

1/4 C plum jam

1 t rice wine vinegar

1/8 t Tabasco

1 T Dijon Mustard

1 clove garlic, smashed and minced

1/2 C brown sugar

Directions:

Preheat oven to 325 degrees. With a sharp knife remove and rind and excess fat from ham. Score remaining layer of fat in a diamond pattern and stud with cloves at each intersection. Mix all sauce ingredients together and heat. Place ham on rack in a well-greased baking pan. If the ham wieghs under 8 lbs, plan to cook it 18-24 minutes a pound. If it is large, cook it 10-15 minutes a pound.