This is nice twist to a traditional fruit glaze for ham - using garam masala and fresh cayenne and tabasco chili peppers give this ham a distinctively warm finish and an American West and Indian flare.
Chop onions and peppers and saute in olive oil until onions are translucent. Add zest of 1 orange and juice from 2. Add apricot preserves, crushed pineapple with juice, sugar,cinnamon, honey, garam masala, allspice, raisins, and cream sherry. Bring to boil then let simmer until thickened/syrupy - about 20-30 minutes.
Score ham and stud with clove buds, basting with a portion of the citrus glaze. (depending on ham type - cooking times will vary). For city ham, cook covered at 325 for 40 minutes, basting every 15 minutes.
Remove from oven and add baby carrots. Pour remaining glaze over ham and carrots and cook for an additional 30 minutes, covered, basting every 15 minutes - be sure to stir carrots as well for even cooking.
Remove foil, baste again, and cook until ham has nice caramel like glaze and carrots are tender - about 15 minutes.
Let stand for 15 minutes and remove cloves before serving.
For added nutrition - halve brussel sprouts and cook with carrots or try parsnip!
For stronger flavor - make your own garam masala fresh or toast ground masala before adding to glaze mixture.