Ingredients

• 1 1/2 cups pomegranate juice
• 2 cinnamon sticks
• 2 tablespoons caster sugar
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon mixed spice
• 1 long strip orange rind
• 2 fresh bay leaves
• 8kg cooked leg ham

Method

• Step 1 Preheat oven to 180C/160C fan-forced.
• Step 2 Place pomegranate juice, cinnamon, sugar, ginger, mixed spice, orange rind and bay leaves in a small saucepan over medium heat. Bring to a simmer. Simmer, uncovered, for 15 minutes or until reduced by half. Set aside for 15 minutes to cool. Strain. Discard solids.
• Step 3 Meanwhile, using a small sharp knife, cut through ham rind about 8cm from shank. To remove the rind from the ham, start at the opposite end to shank, and run your thumb under the rind to separate it from fat. Peel back and remove rind (see note). Score the fat in a diamond pattern, being careful not to cut through to the meat. Wrap shank end in foil.
• Step 4 Place ham on a lightly greased wire rack in a large roasting pan. Add enough boiling water to pan until it reaches 2cm up side of pan. Brush ham with 1/3 of the pomegranate glaze. Bake, basting with remaining glaze every 20 minutes, for 1 hour 30 minutes or until ham is golden. Remove and discard foil from shank. Serve.