Method

• 1.
  To make the glaze, place all ingredients, except ham, in a large heavy-based saucepan over medium heat. Stir to dissolve sugar, then bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 50 minutes- 1 hour or until reduced by one-quarter and slightly thickened.

• 2.
  Preheat the oven to 200°C. Line a large deep roasting pan with baking paper. Using a small sharp knife, cut around ham shank, then carefully run the knife under the skin, around the edge of the ham. Gently remove skin in 1 piece by running your fingers between the rind and the fat. Discard skin. Trim fat to 5mm thick all over.
• 3.
  Pour half the glaze into roasting pan then place ham, fat-side down, on top. Pour over remaining glaze and roast for 50 minutes. Turn ham and baste with glaze. Roast, basting every 10-15 minutes, for a further 45-50 minutes or until caramelised. Transfer to a serving platter and spoon over any remaining glaze to serve.