Easter, like most holidays, brings traditions that extend into the celebratory meal. While many people cherish those traditions and would never consider deviation, others may be ready to stir things up. So I thought I would offer a few ways to spice up the Easter ham this year with a few ideas and recipes. For the most part ham is ham and most hams are good so the focus here is on chutneys, sauces and glazes to offer a little something spicy and different. 

Chutneys and sauces are a great way to add flavorful spice to baked ham. Make three or more chutneys and or sauces and let your guests choose.

---

CUBANO MANGO CHUTNEY

INGREDIENTS

• 1 fresh mango, seed removed, peeled and chopped (about 1 cup)
• 1/4 cup peach preserves
• 1/4 cup finely chopped red onion
• 2 tablespoons fresh lime juice
• 1/2 Serrano pepper, seeded
• 1 teaspoon chopped fresh mint

PREPARATION:

In a saucepan, add all ingredients, except mint. Bring to a boil then reduce to simmer and cook until reduce by 1/2. Stir in mint. Serve warm or chilled with fully-cooked ham.

---

SWEET & SPICY APPLE CHUTNEY

INGREDIENTS:

• 2 cups rice wine vinegar
• 3/4 cup brown sugar
• 1/2 red bell pepper, seeded and diced
• 1 poblano, seeded and diced
• 2 jalapenos, seeded and diced
• 2 tablespoons minced red onion
• 3 green apples, peeled, cored and diced
• 2 tablespoons lemon juice

PREPARATION:

In large saucepan bring vinegar to a boil, stir in brown sugar to dissolve. Add all other ingredients except apples and lemon juice and boil for 8 minutes. Add the apples and simmer until apples are tender but retain their shape. Remove from heat, stir in lemon juice. Cover and refrigerate until serving. Serve at room temperature.

---

CRANBERRY JALAPENO CHUTNEY

INGREDIENTS:

• 1 12-oz. can whole-berry cranberry sauce
• 2 tablespoons finely chopped white onion
• 1 jalapeno, seeded and finely chopped
• 1 tablespoon lime juice
• 2 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

PREPARATION:

In a medium bowl combine all ingredients and mix well. Serve at room temperature.

---

SPICY THAI PEANUT SAUCE

INGREDIENTS:

• 1/4 cup smooth peanut butter
• 1/4 cup coconut milk
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon fresh lime juice
• 1/2 teaspoon grated fresh ginger
• 1/2 teaspoon minced garlic
• 1/4 teaspoon crushed red pepper flakes

PREPARATION:

In a medium saucepan over medium heat, add all ingredients and stir. Cook until warm and well incorporated, about 3 – 5. Serve warm with baked ham.

---

A glaze is introduced during the cooking process and therefore will alter the taste of the ham more so than by simply adding chutney at the table. While these glazes may not be traditional they will be memorable to your guest.

---

HONEY MOJITO GLAZE

INGREDIENTS:

• 3/4 cup honey, slightly warmed in the microwave
• 1/4 cup mint leaves, chopped
• 1 tablespoon vegetable oil
• 1/3 cup dark rum
• 1/4 cup lime juice
• Salt to taste
• Mint leaves for garnish

PREPARATION:

In a food processor, add honey, mint, oil and rum and puree. Then whisk in lime juice and season with salt to taste. Simmer the mixture gently to thicken. Brush warm glaze over the ham during the last 30 to 40 minutes of the baking process.

---

PINEAPPLE HONEY ADOBO GLAZE

INGREDIENTS:

• 1 cup honey
• 1 10-ounce can crushed pineapple
• 1 chipotle chile in adobo, chopped
• 1 tablespoon adobo sauce (from can of chipotles—use more as needed)
• 1/4 teaspoon ground allspice
• 1/4 teaspoon fresh ginger, grated
• Salt to taste
• Pineapple rings for garnish

PREPARATION:

Place all ingredients, except salt, in a blender or food processor and purée until smooth. Add salt, and taste and additional chipotle and adobo sauce to taste if necessary. In a small saucepan over medium heat, simmer until lightly thickened. Brush the warmed glaze over ham during the last 30 to 40 minutes of baking.

---

SWEET & SPICY GLAZE

INGREDIENTS:

• 3/4 cup packed brown sugar
• 1/3 cup cider vinegar
• 1/4 cup golden raisins
• 1 can (8-3/4 ounces) sliced peaches in heavy syrup, drained, chopped and syrup reserved
• 1 tablespoon cornstarch
• 1/4 cup orange juice
• 1 can (8-1/4 ounces) crushed pineapple in syrup
• 1 tablespoon orange zest
• 1 clove garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon fresh ginger, grated

PREPARATION:

Combine brown sugar, vinegar, raisins and peach syrup in medium saucepan. Bring to a boil over high heat then reduce to a simmer and cook for 8 to 10 minutes. In small bowl, dissolve cornstarch in orange juice then add to brown sugar mixture. Add remaining ingredients and mix well. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Brush the warmed glaze over ham during the last 30 to 40 minutes of baking.

---

ANOTHER SPICY HAM GLAZE

INGREDIENTS:

• 1 cup pineapple juice
• 3/4 cup light brown sugar
• 2 teaspoons dry mustard
• 1/4 teaspoon ground cloves
• 1/8 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 3 teaspoons dark rum

PREPARATION:

Over medium heat, blend all ingredients except rum until sugar us dissolved. Add rum and stir. Simmer for about 5 more minutes. Brush the warmed glaze over ham during the last 30 to 40 minutes of baking process.

---

Any of these chutneys or glazes will add a new dimension to your baked ham. These are only a few ideas of how to crank things up this Easter but you get the point. Now get glazing!

---