Method

• 1.
  Using a sharp knife, cut a small cross in the base of each peach. Place peaches in a heatproof bowl and cover with boiling water. Set aside for 1 minute. Drain and set aside until cool enough to handle, then remove skin and discard. Cut peaches in half and discard stones. Roughly chop. Place peach, 1 cup (250ml) water, Pimm's, sugars, cinnamon and ginger in a medium saucepan over medium-high heat, and cook, stirring, for 5 minutes, or until sugars have dissolved. Bring to the boil, then reduce heat to medium-low. Simmer, stirring occasionally, for 40-45 minutes, until peach has broken down and mixture has thickened. Remove and discard cinnamon. Set aside for 15 minutes to cool slightly.
• 2.
  Preheat oven to 200°C/180°C fan-forced. Using a small sharp knife, cut around the ham shank, then carefully run knife under skin, around edge of the ham. Gently lift off skin in one piece by running your fingers between the rind and the fat. Discard skin, then score fat in parallel lines, 1cm apart, being careful not to cut too deeply into the fat. Decorate with cloves. Wrap shank in foil.
• 3.
  Place ham on a rack set over a roasting pan. Baste fat with half of the glaze and bake, basting with remaining glaze every 20 minutes, for 1 hour, or until caramelised.
• 4.
  Remove ham from oven and set aside for 10-15 minutes to rest. Discard foil and decorate shank with fresh bay leaves and rosemary, if using. Serve hot, cold or at room temperature.