Method

• 1.
  To make the glaze, place all ingredients, except the ham, in a saucepan over medium heat. Stir to dissolve sugar, then bring to the boil. Reduce heat to medium and simmer for 20-25 minutes until reduced by one-quarter and slightly thickened. Strain into a heatproof jug and set aside, reserving the solids for a garnish.
• 2.
  Preheat oven to 200°C/180°C fan-forced. Line a large, deep roasting pan with baking paper. Using a small sharp knife, cut around the ham shank, then carefully run the knife under the skin around the edge of the ham. Gently lift off the skin in 1 piece by running your fingers between the skin and the fat. Discard the skin and trim the fat so it is 5mm thick all over.
• 3.
  Pour half of the glaze into the prepared pan, then place the ham fat-side down on top. Pour over remaining glaze and roast for 50 minutes. Carefully turn the ham over and baste with glaze then roast, basting every 10-15 minutes, for a further 40 minutes or until caramelised. Remove the ham from the oven and cool slightly before placing on a serving platter. Spoon over any remaining glaze from the roasting pan and scatter reserved ingredients over the ham. Serve with fresh cherries.