Carefully cut around the skin at the shank end, leaving at least 6cm on the bone. Remove the skin from the ham by sliding your fingers under the skin to loosen it, leaving a good coating of fat on the ham.
Make long vertical cuts at close intervals through the fat.
Ham glaze cooking time – bake at 160°C for 15-20 minutes per 1kg.
For a cold glazed ham – bake at 180°C for about 30-45 minutes until golden.
Cola glaze: Place all ingredients in a small saucepan and place over medium-low heat. Cook, stirring occasionally until the sugar has dissolved. Cook until the glaze is syrupy.
Bourbon barbecue glaze: Preheat the oven to 160°C. Line a large baking tray with baking paper.
Place bourbon, sugar, barbecue sauce, vinegar and Worcestershire sauce in a saucepan. Cook over low heat, stirring occasionally, until the sugar dissolves. Bring to the boil, then reduce to a simmer for 10-15 minutes, or until glaze thickens.
Dijon, pineapple and brown sugar glaze: Place prepared ham in a large baking tray and pour pineapple juice in the base. Brush ham with glaze and cooking according to ham weight, glazing every 30 minutes.
Cider and orange glaze: Place ingredients in a small saucepan and stir over medium heat until the sugar dissolves and the mixture comes to the boil. Simmer until slightly thickened.
Place ingredients in a small saucepan and stir over medium heat until the sugar dissolves and the marmalade melts. Simmer until the glaze has thickened.