Danielle Alvarez’s cherry and Bourbon glazed ham

For glaze, stir ingredients in a saucepan over medium-high heat until simmering. Reduce heat to low and cook, stirring occasionally, until thickened and slightly jammy (15 minutes). Remove from heat; set aside for flavours to develop and cool (1 hour).

Meanwhile, preheat oven to 140°C fan-forced. Use a small sharp knife to cut around ham rind 10cm from top of shank. Run knife under rind around edge of ham. Run your thumb underneath rind and above fat to separate edges all the way around. Starting from widest edge, gently pull back rind to remove (reserve; see note). Score fat in straight lines at 2cm intervals – do not cut deeply or the fat will spread apart during cooking.

Place ham on a rack in a large roasting pan. Wrap shank with foil. Pour 375ml water around ham; brush with one-third of glaze. Bake ham, brushing with glaze frequently, and rotating pan, until deep golden (2 hours).

Increase oven to 160°C fan-forced and bake ham until caramelised (15-20 minutes). Using carving forks, carefully transfer ham to a large platter and set aside to rest (30 minutes).

Skim fat from roasting pan. Stir in cherries and orange juice into pan juices. Place roasting pan over medium heat and cook, stirring occasionally, until cherry compote is glossy and slightly thickened (20- 25 minutes). Decorate ham with bay leaves and rosemary. Serve with cherry compote on the side.