Ingredients
Chutney

  • 6 oranges, peeled, white part removed and cut into segments
  • 1 tsp orange zest
  • 1 medium sweet onion, diced
  • 1 large red bell pepper, seeded and diced
  • 1 large green apple, peeled, seeded and diced
  • 1/2 cup raisins
  • 1/2 cup white vinegar
  • 1/4 cup Cholula Chili-Garlic
  • 1/2 cup packed dark brown sugar
  • 1 garlic clove, minced 
  • 1 tsp fresh ginger, grated
  • 1 tsp ground allspice

 
Ham

  • 1 (9 lb) store bought spiral-cut ham, on the bone
  • 1 cup of the Orange chutney
  • 2 tbsp dijon mustard
  • 1/2 cup brown sugar

Preparation
Chutney

Combine all ingredients, except 1 cup of orange segments, in 2 quart saucepan. Place over medium heat and bring to a boil. Reduce heat and simmer uncovered until mixture thickens, about 45 minutes. Remove from heat and stir the remaining 1 cup of orange segments. Let cool to room temperature, then refrigerate until cold.

 
Ham

Pre-heat oven to 350

In a blender, mix the chutney, dijon mustard and brown sugar until smooth. Cover the ham with the mixture and bake for 1 hour until the ham is fully heated and the glaze is well browned. Serve at room temperature or hot with the remaining chutney on the side.