Who says the traditional Easter ham has to be traditional?

We understand that there is good reason for many traditions, particularly when it comes to food. After all, many food traditions earned their place because they are simply delicious. The glazed ham is a fine example. And that's why we decided not to mess with that part of this spring staple.We did, however, play around with what our ham is glazed with. We decided to ditch the orange marmalade, brown sugar, pineapple-cherry, and various clove-spiked glazing options. Instead, we took our inspiration from an Asian pantry staple hoisin sauce. It comes ready-made by the jar, usually in the Asian food section of the grocer.From there, we stirred in a few extras to jazz it up, then used it as a simple glaze. In keeping with the theme, we served the ham with a light slaw made from Napa cabbage and snow peas dressed with a light vinaigrette. While our ham was on the large size, if you don't need one quite so big, you can always use any extra glaze as a sauce alongside the ham.Hoisin-Glazed Ham with Napa Cabbage-Snow Pea SlawStart to finish: 5 hours (30 minutes active)Servings: 24For the ham:10- to 12-pound bone-in ham9.4-ounce jar hoisin sauce1 1/2 teaspoons five-spice powder1 teaspoon red pepper flakes1 teaspoon garlic powder2 tablespoons grated fresh gingerFor the slaw:1 head Napa cabbage, thinly sliced1 bunch scallions, trimmed and sliced6 ounces snow peas (about 1 heaping cup)2 tablespoons rice vinegar2 tablespoons neutral oil, such as canola1 tablespoon grated fresh ginger1 tablespoon sugarPinch of saltGround black pepperHeat the oven to 300 F. Fit a large roasting pan with a roasting rack.Set the ham on the rack, then slice a hash pattern over the entire surface, cutting about 1/2 inch deep. Roast the ham for 1 hour.Meanwhile, in a small bowl whisk together the hoisin, five-spice powder, red pepper flakes, garlic powder and ginger. Once the ham has roasted for 1 hour, brush half of the glaze over the surface of the ham, being sure to get some of the glaze down into the checked slice marks. Roast for another hour, then brush the ham with the remaining glaze.Continue roasting, monitoring the temperature and color. Cook the ham until it reaches 160 F at the center, about another 2 hours. If the outside of the ham begins to get too dark, tent it with foil. Remove the ham from the oven and let it rest for 15 minutes before slicing and serving.While the ham bakes, prepare the slaw. In a large bowl, combine the Napa cabbage, scallions and snow peas. Cover with plastic wrap, then refrigerate until ready to serve. When ready, in a small bowl whisk together the rice vinegar, oil, ginger, sugar and salt and pepper. Toss the slaw with the dressing just before serving.