Baked Ham with Squadrilla Chutney Citrus Glaze

The citrus of the Squadrilla Chutney pairs nicely with the saltiness of the ham. Inspired by Ina Garten’s recipe, this is wonderful either served with warm spinach and potatoes or grits, or as a more casual, crowd-pleasing buffet with homemade biscuits. Be sure to offer our delicious condiments on the side: SchoolHouse Kitchen^® SweetSmoothHot Mustard and more SchoolHouse Kitchen^® Squadrilla Chutney.

- 1 (14 to 16-pound) fully cooked, spiral-cut smoked ham on the bone
- 6 garlic cloves, minced
- ¾ of a jar SchoolHouse Kitchen^® Squadrilla Chutney (about 8 ounces)
- ¾ cup light brown sugar, packed
- ½ cup Dijon mustard
- zest of 1 orange
- ¼ cup freshly squeezed orange juice

Preheat the oven to 350ºF. Place the ham in a heavy roasting pan.

Mix until smooth the garlic, Squadrilla Chutney, brown sugar, mustard, orange zest, and orange juice. Pour the glaze mixture over the ham and bake for about 1 hour, or until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature with the serving suggestions above.

Serves a crowd.