So... one of those seasonal things. I have just reduced POUNDS, even kilos of fruit to chutney. The English, pub kind you eat with cheese and cold meat. And a great cold meat to eat a spicy sweet chutney with is ham!
Seattle, while being bacon CRAZY, (among other things the home of "Bacon Jam"), but not a great place to get ham. While not the tip-top, this town couldn't even support a "Honey Baked Ham" store, and I remember as a kid, they weren't bad... just a little flabby for the purist.
Searching for ham in Seattle is now a mission.
It may require a bus ride to Pike Place and/or the CID.
I'll keep you posted.
In the meantime...
The River Cottage Preserves Handbook (by Pam Corbin) is where I got the chutney recipe to deal with about 5 pounds of fruit (apples, pears & plums) that was hanging over my head. Sweet, sour, sticky and gingery with a little kick. I've got to bottle it so it can properly mature.
I'm going to bet it goes great with leftover pot roast.