- 1 16-pound bone-in fully cooked whole ham with rind
- 1/4 cup (about) whole cloves
- 2 cups mango nectar
- 1/4 cup apricot preserves
- 4 teaspoons minced peeled fresh ginger
- 1 tablespoon grated lemon peel
- 1 tablespoon grated lime peel
- 2 teaspoons ground coriander
- 1/2 teaspoon fresh lime juice
- Curried PIneapple Chutney
- 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.
- 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.
- 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.