<p>Preheat the oven to 300°F. Remove the ham from the refrigerator and let it come to room temperature for 30 minutes before cooking. Using a sharp knife, carefully cut away the rind (the thick, leather-like cap). Score the surface of the ham by making long, shallow cuts in a crosshatch pattern.</p>

<p>Place ham in roasting pan. Pour 2 cups of mango nectar over ham; cover pan tightly with foil. Place ham on middle rack of oven. Cook until ham is tender and warm through center (internal temperature registers 135°F on quick-read thermometer when inserted into thickest part of ham without touching bone), about 2 hours to 2 hours and 30 minutes.</p>

<p>Meanwhile, add remaining 2 cups of mango nectar, brown sugar, garlic and cloves to small saucepan over medium-high heat. Bring mixture to boil, stirring until sugar is dissolved. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, until mixture thickens and reduces to about 1 cup, 15 to 20 minutes. Set aside.</p>

<p>Remove ham from oven, discard foil. Set oven to 450°F. Brush ham with glaze. Return ham to lower rack of oven. Cook ham, carefully brushing with glaze every 10 minutes, until ham is deep golden-brown and internal temperature registers 145°F on a quick-read thermometer when inserted into thickest part of ham without touching bone, about 30 to 40 minutes. Remove ham from pan; tent with foil to keep warm. Let rest 15 to 30 minutes before carving. Garnish with rosemary, sage and cranberries. Serve warm and enjoy.</p>