Place both juices, sugar and spices, in a saucepan over medium heat. Stir to dissolve the sugar, then bring to the boil. Reduce heat to medium and simmer for around 30 minutes or until reduced by half. Preheat your oven to 200°C and line a large shallow roasting dish with baking paper.
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Using a small sharp knife, cut around the ham shank (the bone end that is covered up in my picture ) then carefully run the knife under the edge of the skin – just so that you can sneak your fingers under the skin. Gently lift off the skin in 1 piece by running your fingers between the rind and the fat. Discard skin. I quite like to do a little criss cross on the fat at this point but it’s up to you.
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You can have your ham and glaze prepared to this point a day or so earlier if you want to get organized and have less mess on the day.
