2kg (4.4 lb)) whole cooked and smoked ham on the bone
whole cloves for decorating
½ cup cherry conserve
½ cup mango juice
3 garlic cloves, roughly chopped
3 shallots, roughly chopped
3 large red chillies, roughly chopped
4 spring onions (scallions), trimmed and roughly chopped
1 tbsp honey
1 tbsp allspice
1 tbsp ground nutmeg
1 tbsp ground cloves
100ml rice vinegar
For the marinade, blend all ingredients until smooth.
To prepare ham, slide your fingers under skin, working them between the skin and fat, loosening the skin as you go. Gently work your fingers all over the ham, removing the skin in one piece. Score the fat at 3cm (1.2 inches) intervals in a diamond pattern. Place the ham on a large tray. Pour the marinade over the ham and rub all over. Cover with foil and place in the fridge overnight.
Preheat the oven to 180°C.
To make the glaze, place the ingredients in a saucepan over medium-high heat. Bring to a simmer and cook for 5 minutes or until thickened slightly. Set aside for later.
Scrape off most of the marinade. Place the ham on an oven tray lined with 2 layers of foil. Stud the middle of each diamond on the fat of the ham with a whole clove. Generously brush the ham with the glaze. Cook the ham in the oven for 1 hour, basting with the glaze every 10 minutes. Remove the ham from the oven and serve warm or cold.