Ingredients

• Ham (preferably on the bone)
• 1 jar Mango nectar, juice or frozen mango chunks
• 1 jar Mango jam or marmalade 
• 100g Light brown sugar
• 6cm piece fresh ginger, grated 
• 5g cloves, ground
• 6 star anise
• 4 oranges

Method
First step is to score the skin with a knife in a diamond pattern. Go one direction diagonally, then the other way to create a diamond pattern. The scoring will help the glaze flavour penetrate and stick to the ham.

Cut your oranges in half and place face down on the tray, these provide juice, flavour and prevent your ham from drying out on the bottom.

Place your ham in the oven tray, not too much larger than the ham (if possible). Either a roasting pan, or large frying pan will do. 

Take the mango juice and shake well.  Pour it in the pan, add the star anise. The juice helps keep the ham moist while cooking.

Cover with foil (this will help create steam in the oven with the mango juice). So, instead of just warming your ham in the hot, dry oven – you’re creating a moist, flavuorful (mango!) environment. Cook this for about 45 minutes to an hour at 140°C.

Place your grated ginger, cloves, mango jam or marmalade, garlic and brown sugar in a pot. Gently dissolve the sugar, then add some of the mango juice from the bottom of the roasting pan. Brush or pour over the ham.

Heat the oven to 220°C and place ham on the bottoms shelf. Cook for approximately 15-20 minutes, but keep an eye on it, everyone’s oven is different. Use a brush or spoon to re-glaze the ham.
Remove from oven and allow to cool slightly before serving. 
Serve hot or cold.