Spicy Ham with Pineapple Chutney & Roasted Vegetables

Prep time: 30 min
Total time: 150min
Serves: 8, plus leftovers
Spicy Ham:
1 tbsp
chili powder
15 mL
1 tbsp
15 mL
1 tsp
ground coriander, pepper and brown sugar
5 mL
1/4 tsp
each hot pepper flakes, cayenne and salt
1 mL
Sensations Hickory Smoked Honey Ham (approx. 8 lb/3.4 kg)
Roasted Vegetables:
spaghetti squash, halved and seeded (approx. 2 1/2 lb/1.25 kg)
1/4 cup
olive oil, divided
60 mL
1/2 tsp
each salt and pepper, divided
2 mL
large head cauliflower, separated into large florets (approx.1.5 lb/750 g)
1 tbsp
finely chopped fresh thyme
15 mL
cloves garlic, minced
1/4 cup
chopped toasted walnuts
60 mL
2 tbsp
finely chopped fresh parsley
30 mL
Pineapple Chutney:
1 can
Compliments Pineapple Slices in Pineapple Juice
398 mL
1/2 cup
finely diced red onion
125 mL
1/4 cup
finely diced red pepper
60 mL
2 tbsp
30 mL
1/4 cup
packed brown sugar
60 mL
1/4 cup
apple cider vinegar
60 mL
1 tbsp
minced fresh ginger
15 mL
pinch each ground cinnamon, cloves and allspice
Per serving (1/8 of recipe, plus leftovers):
16 g
saturated fat
3.5 g
29 g
21 g
18 g
60 mg
4 g
920 mg


  1. Arrange racks in the middle and lower third of oven. Preheat oven to 375ºF (190ºC). Stir together chili powder, paprika, coriander, pepper, brown sugar, red pepper flakes, cayenne and salt. Rub all over ham. Set ham in foil-lined roasting pan; place on middle rack. Loosely tent ham with foil. Bake 1 hr. 30 min. Remove foil. Brush packet of honey glaze (included with ham) over the ham. Continue baking, uncovered, 25 to 30 min. until glaze caramelizes and meat thermometer inserted into thickest part registers 160°F (71°C).

  2. Meanwhile, after ham has baked 1 hr., brush cut-sides of squash with 1 tbsp (15 mL) oil and season with 1/4 tsp (1 mL) each salt and pepper. Place cut-side down on large parchment paper-lined baking sheet. Roast 1 hr. on lower rack until flesh is tender when pierced with a fork. When squash has been in oven for 30 min., toss cauliflower with 2 tbsp (30 mL) oil, thyme, garlic and remaining salt and pepper. Spread onto baking sheet with squash. Bake cauliflower 25 to 30 min., or until golden and tender.

  3. Remove cooked squash from baking sheet. Using a fork, gently scrape out squash strands. Discard skin. Toss squash strands with walnuts, parsley and remaining oil. Keep warm.

  4. Meanwhile, drain pineapple slices, reserving juice; finely chop pineapple slices into 1/4-in. (5-mm) pieces. Set aside. Combine 1/2 cup (125 mL) water, reserved pineapple juice, onion, red pepper, raisins, brown sugar, apple cider vinegar, ginger, cinnamon, cloves and allspice in medium saucepan; bring to a boil. Reduce heat to medium-low. Stir in pineapple. Cook, stirring often, 30 to 40 min., until mixture thickens and most of the liquid has evaporated. Cool completely. Serve ham with roasted cauliflower, squash and chutney.