2) Remove the pan from the heat and carefully add the cognac (the alcohol can flame up). Return the pan to the heat and allow to reduce for 2 minutes. Add the mustards, pineapple juice, apple juice, brown sugar and honey. Season, to taste, with salt and pepper.
3) Turn the heat down to low and allow to reduce by a third, about 15 to 20 minutes. Set aside.
For the glazed ham:
1) Preheat the oven to 180C/Gas 4. Slice the ham diagonally, approximately 3.5 to 5cm deep, from left to right and then right to left, making diamonds on top of ham. In each point of a diamond, press in a clove.
2) Place the ham in a roasting pan, on a cooking rack. Add a small amount of water to the base of the pan to keep drippings from burning. Place in the oven and bake for 1 1/2 hours.
3) Liberally apply the glaze to the ham and bake for another 30 minutes or until glaze begins to turn brown and caramelize. Remove, cover with foil and leave to rest for 10 minutes.
4) Slice the ham and serve with salsa.
For the salsa:
1) While the ham is baking, preheat an oiled griddle pan over a medium-high heat. Griddle the pineapple and mango slices until griddle-marked and caramelized, about 2 to 3 minutes per side.
2) Remove the fruit and allow to cool, then slice into 1.5cm squares. Toss in a large bowl with the remaining salsa ingredients to combine. Season with salt and pepper to taste. Set aside.