Method

• 1.
  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 30 minutes or until reduced by half. Strain the glaze into a heatproof jug, discarding solids.

• 2.
  Preheat the oven to 200°C/180°C fan-forced. Line a large shallow 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 rind and the fat. Discard skin.
• 3.
  Pour half the glaze into the roasting pan then place the ham fat-side down on top of the glaze. Pour over the remaining glaze and roast ham for 40 minutes, then carefully turn the ham over and baste with the glaze. Roast, basting every 10-15 minutes, for a further 40 minutes until caramelised.
• 4.
  Remove the ham from the baking dish and place on a serving platter. Spoon any remaining glaze over ham.