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Method
Step 1
Combine the pomegranate juice, sugar, mustard, cinnamon, Moroccan seasoning and fennel seeds in a medium saucepan. Bring to the boil. Reduce heat to medium and simmer for 5 mins or until the glaze reduces by half. Set aside for 10 mins to cool slightly.
Step 2
Preheat oven to 180ºC. Place the ham on a clean work surface. 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 the rind to remove it from the fat. Use a small sharp knife to score across the fat at 5mm intervals.
Step 3
Place a wire rack in a large roasting pan. Place the ham on the rack. Wrap the shank in foil. Pour enough boiling water into the pan to come 2cm up the sides. Brush the ham with one-quarter of the glaze. Bake, basting with the remaining glaze every 15 mins, for 1 hour or until the ham is caramelised. Set aside for 15 mins to cool.
Step 4
Arrange the ham on a serving platter. Decorate the shank with rosemary and thyme. Sprinkle the ham with pomegranate seeds to serve.
