A glamorous baked ham is the traditional centerpiece for Easter tables all over the world. The glaze for this version has faintly exotic antecedents, but the flavor will win over even the most conservative guests at you table.

Precooked ham
Whole cloves

GLAZE:

1/4 c. chutney, chopped
1/4 c. plum jam
1 tsp. rice wine vinegar (or white wine vinegar)
1/8 tsp. Tabasco
1 tbsp. Dijon mustard
1 clove garlic, minced
1/2 c. brown sugar

Preheat oven to 325 degrees. With a sharp knife remove any rind and excess fat from ham. Score remaining layer of fat in a diamond pattern and stud with cloves at each intersection. Place ham on rack in roasting pan. If the ham weighs under 8 pounds, plan to cook it for 18 to 24 minutes a pound. If it is larger, cook it 10 to 15 minutes a pound.

In a saucepan combine chutney, plum jam, vinegar, Tabasco sauce, mustard and garlic. Heat until mixture is syrupy.

1 hour before ham is ready, spread chutney mixture evenly over top and sides of ham. Cover surface of ham with brown sugar and continue baking until it has reached and internal temperature of 125 to 130 degrees. if you use an uncooked cured ham (be sure to ask your butcher), it must be baked longer to reach an internal temperature of 160 degrees.