To make the Mission Fig Port Jam
Combine figs, vanilla bean and port wine in medium saucepan. Bring to a boil. Reduce heat to medium; simmer until liquid is reduced by half. Remove vanilla bean. Place fig mixture in food processor; blend until well puréed. Set fig jam aside until ready to serve.
To make the Pineapple Ginger Glaze
Combine pineapple juice, ginger, cilantro and sugar in large saucepan; bring to a boil. Reduce heat to medium-high; simmer until reduced by half. Stir in cornstarch slurry; cook and stir until thickened.
Spread the Pineapple Ginger Glaze on the outside of the ham and warm in a 325°F oven, covered, for approximately 15 minutes per pound.
Serve with Mission Fig Port Jam.