Hit me with your glazes

[Feijoa Mum]

yum they sound awesome thanks ladies.

Do I carefully remove the skin and or do I put the glaze on top of it??

[Kazbah]

Remove the skin, and score the fat. Keep the skin around the hock.

These are the 2 glazes I like:

1. Bourbon Glaze

• 3/4 cup brown sugar
• 3/4 cup cranberry sauce
• 1/4 cup bourbon
• 1 tbsp horseradish

and

2. Maple Syrup Glaze

• 1 cup breakfast marmalade
• 1/3 cup maple syrup
• 12 whole cloves
• 1 cup pecans, finely chopped

I usually score the fat with a diamond pattern, stab each diamond with a clove, and in the last half hour of cooking put on thin pineapple slices and a cherry in the middle of each.

1. Preheat oven to 180°C. Line a roasting pan with foil.
2. Use a small knife to cut around ham shank in a zigzag pattern, about 10cm from the end. Run a knife under the rind, around the edge of the ham. Gently lift the rind off in 1 piece by running your fingers between the rind and the fat. Wrap the rind in a damp tea towel and place in the fridge (the rind can be used to cover any leftover ham when storing). Score fat in a diamond pattern. Stud the centres of diamonds with cloves. Place in the prepared pan.
3. Combine the ingredients in a small bowl. Brush the ham evenly with the mixture.
4. Bake in oven, basting occasionally with pan juices, for 1 hour or until golden brown. Set aside for 2 hours to cool.
5. Carve baked ham into slices to serve.