Pineapple and ginger glazed ham with mango lime mayonnaise

Method

• 1
  Preheat oven to 180°C/160°C fan-forced. Cut through ham rind 8cm from shank. Run thumb underneath rind to separate from fat. Peel back and remove rind. Using a small sharp knife, score fat diagonally at 3cm intervals to form a diamond pattern (see note). Press a clove into centre of each diamond. Wrap shank end in foil.
• 2
  Place marmalade, sugar and pineapple juice in a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until marmalade has melted. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes or until slightly thickened. Remove from heat.
• 3
  Place ham on a wire rack in a roasting pan. Add boiling water to pan until 2cm up sides of pan. Brush ham with 1/4 marmalade mixture. Bake, basting with remaining marmalade mixture every 20 minutes, for 1 hour 30 minutes or until ham is golden.
• 4
  Meanwhile, make mayonnaise Combine mayonnaise, sweet chilli sauce, lime rind, lime juice, 2 tablespoons mint and two-thirds of the mango in a bowl. Season with salt and pepper. Top with remaining mango and mint. Serve ham with mango lime mayonnaise.