With the tip of a knife, score ham in a diamond pattern, if desired at the vertices of each lozenge, bite cloves (I didn’t use).
Place ham in an aluminum foil (or parchment paper) lined the roasting pan. Drizzle with orange juice, then cover with aluminum foil.
Position oven rack in the lower ⅓ of the oven.
Bake in a preheated medium oven (180°C/355°F) for about 30 minutes.
Remove the aluminum foil, drizzle with the broth that has formed in the baking dish.
Return ham to oven uncovered and continue to spoon or brush remaining broth over the ham every 15 minutes until cooked or until a thermometer inserted in the center of the ham registers 60°C/140°F. The recommended cooking time is about 15 minutes per pound (about 0.5Kg), of course, ovens and hams will vary so your best bet is to check often and use a thermometer.
Remove ham from oven; cover with foil and let stand 10 minutes before slicing and serving for easier carving.
Carve ham just before serving.
While ham is in the oven, prepare the sauce by adding orange juice with the brown sugar, honey, cornstarch, mustard, grated ginger and chicken mix to a small saucepan. Bring to a boil, reduce heat to medium-low then simmer until reduced to roughly half and the glaze is slightly thickened. Remove from heat and add chopped mint.
Save the sauce until ready to use.
Serve the ham in a platter, drizzle with some of the sauce, placing the rest in a separate sauce boat.
Garnish with the orange slices and/or home-style fries (I've used my ActiFry to prepare it fat-free).
If you have leftover ham, freeze it for future soups, salads, pasta sauce, pizza toppings, omelettes, sandwiches and more. Stored in an airtight container, the frozen ham will keep up to two months.