Combine the mango, shallots, sugar and vinegar in a non-stick frying pan. Bring to the boil, stirring often over medium-high heat until the sugar dissolves. Boil gently for 10 minutes until reduced and thickened. Stir in the chipotle and salt. Set aside to cool. Mash a little with a potato masher to break down some of the mango. (Makes 2 ¾ cups)
Move the oven shelf to the lowest position, removing all other shelves. Preheat to 150°C fan forced. Line a large roasting pan with baking paper.
Remove the rind from the ham. Score the ham crossways at 1cm intervals, making sure you cut no deeper than 5mm. Place the ham into the roasting pan.
Combine 1 ½ cups of mango chutney and mustard. Stir in the macadamia nuts. Spoon the mixture over the surface of the ham. Bake for 1 ½ hours, spooning the glaze and pan juices over the ham every 30 minutes.
Increase the oven temperature to 200°C fan forced and bake for a further 15-20 minutes until golden. Serve hot or at room temperature with remaining mango chutney.