Curtis Stone’s sticky mango glazed ham

I love a traditional ham on Christmas Day and I'm going to show you a sticky mango glaze that just adds a little bit of magic to your festive ham. Now, I'm using a 4.5kg Coles Australian half leg ham. What you need to do is preheat your oven to 190.  If it's fan-forced, maybe 170.  So first of all, what you're going to see is the ham has the skin still on. And using your fingertips, you gently separate the skin from the fat. So once you've got a good sort of peel going on, what you need to do is just make, choose a line and basically get a sharp knife and just cut right on through. Leaving some rind intact around the shank end, you slightly score the fat. I sort of go for a bit of a diamond pattern. Next what I do is I take a tray that I've lined with foil. Now, that's an important step. Now, you pop this into the oven for approximately two hours or until the meat thermometer registers 42 degrees in the thickest part of the ham. What I do is I cover it with foil and that way you keep all of the heat in and it's not going to dry out. To make the sticky mango glaze, it's so easy. All you do is get some cinnamon and some clove. Toast that into a pan. And we're just going to toast that for just a minute. Oh! It smells fantastic. I love that smell. Then we're just going to add our sugar and our rice wine vinegar, allspice and of course our mangoes. Reduce the heat to medium and you just simmer it for about 10 minutes until the mangoes sort of start to fall apart. They should be nice and soft. The next thing you want to do is remove the spices, the whole spices. So let the mango cool a little and then you just bring it over here. And then blend it until it's nice and smooth. So, take the mango glaze and I'm going to reserve about a cup which I'm gonna actually use as a sauce to serve with the ham. Now, the ham has warmed through and you can start basting. I use a bunch of thyme and, basically, what I do is I baste the ham which releases this beautiful fragrance from the thyme while you're actually basting. So that's the first coat, let's say. It goes back into the oven. We're gonna pull it out in another 20 minutes and have a look at it. Baste the ham every 10 minutes or so for 40 to 50 minutes or until the ham is evenly caramelised and the thickest part of the ham registers 52 degrees with a meat thermometer. Let this beauty rest for 10 minutes before carving and serve with the remaining glaze. Enjoy this delicious mango-glazed ham and have a merry Christmas. Oh, look, that piece looks like it was just made for me. There you go. Now you know how to do it, go and enjoy your beautiful festive ham. Mmm!