Combine all ingredients, except 1 cup of orange segments, in saucepan. Place over medium heat and bring to a boil. Reduce heat, simmer uncovered until it 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.
Pre-heat oven to 350ºF.
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 fully heated and the glaze is well browned. Serve at room temperature with the remaining chutney on the side.