My family really enjoys this ham for Easter. Leftovers are great in split pea or navy bean soup.
1 (14-16 lb) fully cooked spiral-cut ham
6 garlic cloves, peeled
3/4 cup mango chutney (I use Major Grey's chutney)
1/2 cup dijon mustard
1 cup light brown sugar, packed
Zest of 1 orange
1/4 cup freshly squeezed orange juice
Preheat oven to 350.
Place the ham on a heavy roasting pan.
Mince the garlic in the bowl of a food processor. Add the chutney, mustard, brown sugar, orange zest and orange juice and process until smooth. Heat ham according to directions. When there are 45-60 minutes left of the cooking time, pour the glaze over the ham and bake until the glaze is well browned. Serve hot or at room temperature.
Serves 20 with leftovers
Source: Barefoot Contessa Parties! - Ina Garten