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Method
Step 1
Prepare a covered barbecue for indirect cooking. For a gas barbecue, heat burners under the grate side on medium-high heat; leave burners under the flat plate off. For a charcoal barbecue, build a fire on one side of charcoal grate, leaving other side of barbecue empty, and let burn just until coals are covered with white ash. Do not spread out coals.
Step 2
Line a large heavy rimmed baking tray with foil. Remove all packaging from ham. Run a sharp knife down back of ham. Using your fingers, gently separate skin from fat, leaving some rind intact around shank end. Run knife over fat to lightly score all over.
Step 3
Place ham on tray and cover ham with foil. Set tray on unlit side of barbecue. Close barbecue hood and cook ham (barbecue temperature should be about 190°C) for 1¾ hours-2 hours or until an instant-read thermometer inserted into thickest part registers 42°C.
Step 4
Meanwhile, heat a medium saucepan over medium heat. Add cinnamon and cloves and stir for about 3 mins or until toasted. Add mangoes, vinegar, sugar and allspice and bring to a simmer over medium-high heat. Reduce heat to medium-low, cover and simmer for 10 mins or until mangoes are very soft. Use a spoon to remove whole spices and discard. Blend mango mixture with ½ cup (125ml) water and 2 tsp salt until completely smooth. Season to taste with more sugar, if desired. (Refrigerate, covered, for up to 1 day; bring to room temperature before using.) Reserve 1 cup mango glaze for serving.
Step 5
When ham is warmed through, remove foil and increase barbecue temperature slightly to reach 200°C. Using thyme as a brush, brush some glaze all over ham. Close hood and cook ham, basting every 10 mins with glaze, for 40-50 mins or until ham is evenly caramelised and thickest part of ham registers 52°C on meat thermometer.
Step 6
Rest ham on a carving board for 10 mins. Carve ham and serve with reserved mango glaze.
