Method

• 1.
  Prepare your choice of glaze according to the relevant instructions.
• 2.
  For the pineapple, rum and star anise glaze, combine all ingredients in a saucepan over medium-high heat and bring to the boil. Place the ham in a roasting tin and brush with the glaze, pouring any remaining glaze over for basting. Roast, basting occasionally with pan juices, until golden brown and warmed through.
• 3.
  For the cider and mustard glaze, combine all ingredients in a saucepan over medium-high heat. Stir and simmer for 35-40 minutes to thicken slightly. Place the ham in a roasting tin and brush with glaze, pouring any remaining glaze over for basting. Roast, basting occasionally with pan juices, until golden brown and warmed through.
• 4.
  For the quince and orange glaze, stir quince paste, dry white wine, juice of 1 orange, sherry vinegar and cinnamon sticks in a small saucepan over medium-high heat, stirring constantly, until melted and smooth. Add 80g soft brown sugar and stir until dissolved. Season with salt and pepper. Place the ham in a roasting tin and brush with the glaze, pouring any remaining glaze over for basting. Roast, basting occasionally with the pan juices, until golden brown and warmed through.
• 5.
  To prepare the ham, carefully peel the skin from the fat, starting at the rounded edge; you may need to start by making an incision with your knife. Using your fingers, carefully tease and separate the skin from the fat, working back toward the shank. Be careful not to tear the fat.
• 6.
  Use a sharp knife to score around the shank, then detach the skin and reserve (use it to cover leftover ham to prevent it from drying out).
• 7.
  Score the fat (being careful not to cut into the flesh) evenly with a small, sharp knife, maintaining an even depth all over; you can score in parallel lines or in a crosshatch pattern. If you plan to stuff ham with cloves, a crosshatch pattern is best
• 8.
  Preheat the oven to 180°C/160°C fan-forced. Place the ham in a large roasting tin with 1 cup (250ml) water, then follow the glazing and basting instructions for your choice of glaze. Roast for 1 hour-1 hour 30 minutes until sticky, golden brown and warmed through. Rest for 30 minutes before carving.
• 9.
  To carve the ham easily, make a vertical cut just below the skin on the shank and through to the bone. Cut out a wedge at a 45-degree angle (this can then be sliced), then slice the ham as thickly as you like, ensuring that each slice has some of the glaze.