• Preheat the oven to 170 C. Remove the ham out of the fridge 30 minutes to 1 hour before cooking.

Remove Rind From Ham

• The rind is chewy and gummy and doesn't really get crispy during cooking, so you have to remove it. This will expose the fat layer, which will render off quite a bit during baking and get all sweet, sticky and caramelised. Plus, the glaze will seep into the fleshy part of the ham, which it can't do if the rind is there.
• Insert a sharp knife between the rind and the fat and run it along to detach both layers. Then, use your fingers to gently separate the rind from the fat. Simply run the finger under the rind (with some pressure), and it will peel off quite easily. If it gets stuck at any stage, use the knife to detach it. Peel off all of the rind but you can leave some on the narrow, handle part of the leg or shoulder. 
• 

Score The Ham

• Score the fat to get a diamond pattern all over the surface. Cut diagonal lines going both ways, making 1-2cm-wide strips. Most people recommend only cutting through some of the fat but I like to go all the way to the meat so that more glaze can penetrate the ham. The choice is more aesthetic, in my opinion.
• With the ham shoulder, I cut off the rounded edge on the front and scored the meat for visual effect.

Make The Glaze

• Simply add all glaze ingredients to a shallow pan or a pot, bring to a boil and then simmer for 10-15 minutes, until it's reduced and thickened.
• You have to stir frequently and MAKE SURE you don't over-reduce it. You want it to be thickened enough to leave a trace on a spoon but not as thick as honey. The glaze will thicken more once it cools down so it can be deceiving while it's still hot and can be easily over-cooked, giving you a really thick glaze, which will be hard to spread.
• You will use this glaze to brush over the ham before and during baking. However, once there are baking pan juices, they will become part of the basting glaze.
• 

Bake & Glaze The Ham

• Brush the ham all over (bottom, top and sides) with the glaze using a pastry brush. Alternatively, use a spoon to drizzle the glaze over. Place in a large baking dish that can catch the juices and place in the oven, on a lower shelf. Don't place the dish too close to the top grill part of the oven as the ham will burn too quickly.
• 
• How long to cook a ham?

  This will depend on the size of the ham but generally speaking 1.5 to 2 hours is sufficient to heat through the meat and to caramelise and brown the glazed outside of the ham.
• Let the ham bake for 20-25 minutes to render off some of the fat and to get the pan juices going. Then baste the ham with the pan juices and brush with extra glaze every 15-20 minutes, until you reach the total cooking time of about 1.5 hours or when the ham looks like it's browned and caramelised all over.
• 
• Some of the edges might be more exposed to heat and will darken faster, in which case you can protect those with pieces of foil. Make sure to rotate the ham in the oven every time you put it back to ensure even baking.
• Once done, remove the ham from the oven and let it rest for 10-15 minutes, then transfer to a serving platter. Pour all the glaze juices into a bowl or a jug and mix well. Use some to or drizzle brush over the ham once it's on a serving platter and leave the rest in the jug to serve alongside ham on the table.
• 

Prepare Orange Slices

• While the ham is baking, you can prepare charred orange slices for garnish. Slice 2-3 oranges into thin slices. Drizzle a large frying pan or a skillet with olive oil and heat over medium-high heat. Add the orange slices and cook until charred, about 2 minutes each side. Set aside.
• 
• Serve the ham on a big platter with orange slices and rosemary twigs for garnish. Drizzle extra glaze over the top. Slice thinly when serving.