Preheat the oven to 180°C. 

Add the mango flesh to a blender and blitz until smooth.  

Place the mango puree into a saucepan, add mixed spice, cinnamon, star anise, ginger, thyme, bay leaves, white wine or cider, honey, salt and pepper. Bring it to the boil and turn down to low. Simmer for 5 minutes until thick and glossy and set aside. 

Gently peel the ham skin by making a cut in between the fat and the rind. Then, slide your finger in between to separate the rind from the 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 and only keeping the hock with the skin on. 

Score the fat of the ham with horizontal cuts 1 cm in between each cut, from one end to the other end of the fat. 

Place the ham on a lined baking tray and brush it all over with the mango glaze. 

Place into the oven and bake for 2 hours and glazing every 15-20 minutes until golden brown and caramelised.  

Use the oven grill function towards the final 10 minutes for extra colour and caramelization. 

Remove from the oven and let it rest for 15 minutes before slicing and service.