Start to finish: 5 hours (1 1/2 hours active)
Servings: 10
10-pound bone-in fresh ham (shank or shoulder) with skin intact Kosher salt and ground black pepper
2 tablespoons vegetable oil
1 cup mango chutney
2 cups chicken broth
1 to 2 tablespoons hot sauce
1 head of garlic,
cloves skinned
1 large yellow onion,
quartered 2 pounds new potatoes,
halved About 30 minutes before cooking, remove the ham from the refrigerator and let sit at room temperature. If your butcher has not already done so, cut away any excess fat, but leave the skin and the fat under it intact. While the ham sits, heat the oven to 450 F. Use a knife to cut a diamond hatch pattern over the surface of the ham. To do this, cut multiple lines first in one direction, then in the other. You should cut just through the skin and into, but not through, the layer of fat beneath it. When the oven is hot, place the roasting pan in the oven on the middle rack. Liberally sprinkle the ham with salt, pepper and the oil. Remove the roasting pan from the oven and carefully place the ham, cut side down, in it. Roast for 20 minutes, or until the skin turns golden brown. Meanwhile, in a food processor or blender, combine the chutney, broth and hot sauce. Puree until smooth. Reduce heat to 325 F. Remove the ham from the oven. Scatter the garlic and onions into the pan around the ham, then use a large spoon to liberally baste the ham with a bit of the glaze. Reserve the remaining glaze. Cover the ham with parchment paper, then with foil. Bake for another 3 1/2 to 4 1/2 hours, basting with the reserved glaze every 30 minutes. If you run out of glaze, baste using the liquid in the bottom of the roasting pan. About 45 minutes before the ham is done, fill the roasting pan around it with the potatoes. Toss gently to coat with the drippings. The ham is done when an instant thermometer inserted at the thickest part of the meat (without touching bone) reads 160 F. Remove the roast from the pan and let it rest on a cutting board for 15 to 20 minutes. Strain any remaining juices in the pan into a gravy bowl and serve with roast.
