Try this twist on a traditional favorite for your Easter dinner.

Precooked ham
Whole cloves

GLAZE:

1/4 c. chutney, chopped
1/4 c. plum jam
1 tsp. rice wine vinegar (or white wine vinegar)
1/2 tsp. hot pepper sauce
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 the 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 8 pounds, plan to cook it for 18 to 24 minutes per pound. If it is larger, cook it 10 to 15 minutes per pound.

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

One 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 ham has reached an 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.