Baked Virginia Ham with Mango Chutney

SERVES 20, WITH LEFTOVERS

From Barefoot Contessa Parties. This is so good and so easy!  Use leftovers to make ham and chutney sandwiches.  Choose the best-quality smoked ham you can find; buy a spiral-cut ham or have the butcher slice and retie a whole ham. 

1 fully cooked spiral-cut smoked ham (14 to 16 pounds)
6 garlic cloves, peeled
3/4 cup good mango chutney (8 1/2 ounces)
1/2 cup Dijon mustard
1 cup light brown sugar, packed
Zest of 1 orange
1/4 cup freshly squeezed orange juice

Preheat the oven to 350 degrees.

Place the ham on a heavy roasting pan.

Mince the garlic in the bowl of a food processor fitted with a steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, or until the ham is heated through and the glaze is well browned. Serve hot or at room temperature.