Method

• Preheat oven to 180°C.
• Add mango flesh to blender and blitz until smooth. Place mango puree into a saucepan, add mixed spice, cinnamon, star anise, ginger, thyme, bay leaves, white wine or cider, honey, salt and pepper. Bring to boil and turn down to low. Simmer for 5 minutes until thick and glossy and set aside.
• Gently peel ham skin by making a cut in between fat and rind. Slide your finger in between to separate rind from fat and work your way all the way around the leg.
• Once you get to the hock area, make an insertion all around the hock so that you can remove the skin from the ham, only keeping the hock with the skin on.
• Score fat of the ham with horizontal cuts 1cm in between each cut, from one end to the other.
• Place ham on lined baking tray and brush all over with mango glaze.
• Bake in oven for 2 hours, glazing every 15-20 minutes until golden brown and caramelised.
• Use grill function for final 10 minutes for extra colour and caramelization. Remove and let rest for 15 minutes before slicing and service.