Method

• 1.
  To make the glaze, place the cherries, sugar, maple syrup, orange juice, vinegar and star anise in a medium saucepan over medium heat. Stir to dissolve sugar, then bring to the boil.
• 2.
  Reduce heat to medium-low and simmer for 50 minutes-1 hour until reduced by half. Remove star anise and discard. Place half the mixture in a small food processor, whiz until smooth, then return to the pan. Set aside 3/4 cup (180ml) of the glaze to serve. Meanwhile, preheat oven to 200°C.
• 3.
  Using a small sharp knife, cut around ham shank, then run the knife under the skin, around edge of the ham. Gently lift off the skin in one piece by running your fingers between the rind and fat. Discard skin (or keep for stock). Wrap shank in foil.
• 4.
  Place ham on a rack set over a roasting pan. Brush with half of the remaining glaze. Bake, basting with the remaining glaze every 20 minutes, for 1 hour or until caramelised.
• 5.
  Remove ham from the oven and rest for 10-15 minutes. Discard foil. Slice and serve with pickled fennel and reserved sour cherry glaze alongside.