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.