Sticky Chilli Ginger Ham

Using a small knife, carefully cut around the shank, roughly 10cm (4”) from the end. To remove the rind of the ham, use your finger to gently glide underneath the skin between the rind and the fat and lift off in one piece. Once the rind is removed, use a small sharp knife to score the fat in a criss-cross pattern  2cm (just under 1”) apart, taking care not to cut into the meat. Use a small sharp knife to cut around the shank in a zig-zag pattern, about 10cm from the end. Run a knife under the rind, around the edge of the ham. Gently lift rind off in one piece by running your fingers between the rind and the fat.

Line a baking tray with foil, then transfer ham to the lined tray. Pour over half of the marinade (leave the rest for glazing tomorrow) and rub it all over the ham, making sure it gets in all the grooves for maximum flavour. Carefully cover the glazed ham with foil (you could even use the rind you removed earlier) and refrigerate overnight.

Preheat the oven to 200C/390F. Cover the shank with aluminium foil and bake in the oven for 25 minutes or until you see crispy, bubbly edges on the score marks and the fat has slightly rendered. Reduce heat to 180C/350F.

Using a pastry brush, glaze the ham with a generous amount of marinade then return to the oven. Repeat this step every 10 minutes for a further three times.

This ham is delicious either warm or cool. If enjoying it warm, leave it to cool for 30 minutes, then transfer to a serving splatter. Otherwise allow to chill and serve when needed.