Maple & Mango Spiced Glazed Ham

For the marinade, place all the ingredients in a food processor and blend until smooth.

For the mango glaze, cut the cheeks off the mango and score the flesh in a criss-cross pattern. Flip the mango inside out, then scrape off the cubes of flesh into a food processor. Add in the mango juice, maple syrup and soy sauce and blend until smooth. Pour out the mango mixture into a small saucepan. Clap the bay leaves in your hands one or two times to release the oils, then add to the pan along with the star anise. Bring to a simmer over high heat and cook for 10 minutes until thickened slightly. Remove from heat and set aside until ready to glaze.

To prepare the ham, slide your fingers under the skin, working them between the skin and fat, loosening the skin as you go. Gently work your fingers all over the ham, removing the skin in one piece. Keep the ham skin for when storing your ham in the fridge later (it helps to keep the ham moist).

Score the fat of the ham at 1cm (⅜”) intervals. Pour the marinade over the ham and rub all over. Cover with foil and refrigerate overnight or at least for 2 hours.

Preheat the oven to 180°C/360°F. Scrape off most of the marinade. Place the ham on an oven tray lined with 2 layers of foil and wrap the hock part of the ham in some extra foil. Generously brush the ham with the mango glaze. Cook the ham in the oven for 45 minutes, basting with the glaze every 10 minutes or so, until it’s looking lovely and golden. Remove the ham from the oven. Decorate with extra bay leaves if desired. Serve warm or cold.