Preheat oven to 200˚C. Meanwhile, using a sharp knife, score the ham fat (not the flesh) crossways at 1 centimetre intervals. Wrap the hock in foil to prevent burning.

Place ham on a greased rack in a large baking dish lined with foil.

To make the glaze, combine all ingredients in a medium saucepan. Bring to the boil, stirring, over medium-high heat. Reduce heat and simmer, stirring occasionally, for 8 to 10 minutes or until slightly thickened.

Brush the ham fat a few times to evenly coat with the glaze. Bake, for 50 minutes to 1 hour, brushing with remaining glaze occasionally, or until ham is golden and caramelised. Set aside to cool for 30 minutes.