TROPICAL GLAZED HAM WITH CURRIED PINEAPPLE CHUTNEY

Steps:

• Roast ham:
• Position rack in bottom third of oven and preheat to 350°F. Using sharp knife, cut parallel lines 1 inch apart in fat layer and rind on ham. Cut more lines in crosswise direction, making diamond pattern.
• Stick 1 whole clove into center of each diamond. Place rack in roasting pan. Place ham on rack. Roast ham 2 hours. Reduce oven temperature to 300°F. Continue to roast ham until golden, about 1 hour.
• Make glaze:
• Meanwhile, combine mango nectar and next 6 ingredients in heavy medium saucepan. Bring to simmer over medium heat. Cook until glaze thickens and coats spoon, stirring often, about 14 minutes; set glaze aside.
• Glaze ham:
• Remove ham from oven. Maintain oven temperature. Using pastry brush, dab all of glaze over ham, being careful not to dislodge crisp diamonds of fat and rind.
• Return ham to oven. Roast until ham is heated through and glaze is brown, about 35 minutes.
• Transfer ham to platter; let stand 15 minutes. Spoon chutney into bowl. Slice ham and serve with chutney.