1 c. Mango chutney
c. mango nectar
2 clove garlic
2 tbsp. honey
1 tbsp. mustard powder
1 fully cooked, smoked bone-in half ham
1/4 c. boiling water
Preheat oven to 375 degrees F. In blender, combine chutney, nectar, garlic, honey, mustard powder, and 1/4 teaspoon freshly ground black pepper. Blend until very smooth. (Chutney mixture can be made, covered, and refrigerated up to 1 day ahead.)
Place ham in 13 inch by 9 inch roasting pan. Rub chutney mixture on skin sides of ham. Bake 1 hour 15 minutes or until golden brown crust forms and meat thermometer inserted horizontally in bottom portion of ham (not touching bone) reaches 140 degrees F.
Transfer ham to serving platter. Pour juices from pan into small bowl. Whisk in 1/4 to 1/2 cup boiling water, until pan juices are desired consistency. Garnish platter with parsley sprigs and mango and pineapple slices. Serve ham with pan juices.