Smoked Ham with Cranberry Chutney

1 boneless, fully-cooked smoked ham, 4-6 lbs. Chutney 1- 16 oz. can whole-berry cranberry sauce 1 - 8.25 oz. can crushed pineapple, unsweetened, drained 1 - 5 oz. bottle prepared horseradish

Ham Pre-heat oven to 325º F. Place ham in shallow baking pan. Bake, uncovered, in a 325° F oven for 1 to 1-1/2 hours, or until meat thermometer registers 140° F degrees. Remove from oven; slice thinly to serve. Chutney -- Yield: approximately 2-1/2 cups Meanwhile, combine remaining ingredients in medium bowl. Transfer to serving bowl, serve immediately or cover and chill until serving time. Serve chutney alongside ham. Per 2 Tablespoon Serving Chutney (without ham): 53 Cal 1g Fat 11g Carb 3mg Cholesterol 23mg Sodium Exchanges: 3/4 Fruit