Directions:

 

Preheat oven to 180 C. Use a small sharp knife to cut through the skin around the shank of the ham.  Carefully lift the skin from the fat in one piece, running your fingers through where they are joined to ease lifting. Boil water in a large pan and place ham in it. Boil for ½ hour. Remove and discard liquid. Let it cool.

 

Score the white fat in a diamond pattern and press a clove into the centre of each diamond. Place the ham on a rack over a paper lined roasting tin

and bake for 10 minutes.

 

To make the glaze, put Himalaya Gourmet Mango Chutney, mustard, sherry, soy sauce and honey in a saucepan over low heat, stirring to mix the ingredients, and simmer for 5 minutes or until thickened.

 

Brush over the ham, making sure that all the exposed fat is covered. Bake  ham for 20-30 minutes, basting every 10 minutes, until it is golden. Remove from the oven and transfer to a platter. Serve with extra Himalaya Gourmet Mango Chutney.

Serves 8 -10