Method

• 1.
  Preheat the oven to 160°C.
• 2.
  Place ham in a roasting pan with 2 cups (500ml) water and bake for 20 minutes to help separate the skin from the meat. Remove from oven, then, when cool enough to handle, use a small, sharp knife to cut around ham shank. Carefully run 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.
• 3.
  To make the glaze, combine maple syrup, sugar, vinegar and paprika in a bowl.
• 4.
  Increase oven to 200°C. Grease a large, shallow roasting pan. Line with greased foil, then baking paper.
• 5.
  Pour half the glaze into prepared pan, then place ham, fat-side down, on top. Pour remaining glaze over ham and roast for 1 hour, then carefully turn ham over and brush with glaze from the pan. Roast, brushing with glaze from pan every 10-15 minutes, for a further 1 hour 30 minutes or until caramelised.
• 6.
  For the festive nuts, combine all ingredients in a roasting pan and roast on the lower shelf of the oven for the final 20 minutes of ham cooking time or until toasted and aromatic. Roughly chop, transfer to a serving bowl and set aside.

• 7.
  Transfer ham to a serving platter. Wrap shank with clean cheesecloth and secure bay leaf sprig with string. Spoon any remaining glaze from pan over ham.
• 8.
  Thinly slice ham and serve with nuts.