Lisa’s best-ever ham glaze

To prepare a 8.5kg full leg ham for glazing, use a small sharp knife to cut through the rind, starting about 10cm from the shank, down the length of the ham. Run a thumb under the rind to separate it from the fat. Peel the rind back, sliding your fingers underneath it to remove it from the fat Score a diamond pattern across the ham at 15-20mm intervals. Place the ham on a wire rack in a roasting pan. Brush with one-quarter of the glaze. Wrap the shank in foil. Bake, basting with remaining glaze every 15 mins, for 1 1/4 hours or until the ham caramelises and is golden brown.