Preheat oven to 350°F. Remove all the packaging and nets from the ham.
Wrap the ham in several layers off oil and place in a baking pan. Fill the baking dish with water.
Place ham in the oven to warm, 6-8mins per pound for a boneless ham (10 mins for a bone-in ham).
In a saucepan combine the deshelled tamarind, sliced ginger water, sugar and honey. Bring to a boil then reduce toa simmer mashing the tamarind to release the seeds.
Strain the sauce to remove the seeds. You can reserve the ginger slices or discard them with the seeds.
Remove ham from oven, discard water and remove foil. Using a sharp knife, score the ham diagonally.
Increase oven temperature to 475°F -500°F. Add the ham, occasionally for 10 minutes to allow the sauce to caramelize on top.
Remove from oven when it has reached the desired colour, allow to rest before carving.