4.5kg Borrowdale half leg ham
400ml house made ham glaze
½ bunch thyme leaves, picked
Place ham glaze and thyme into a small saucepan over medium heat and simmer until warm.
Preheat the oven to 180°C. Use a sharp knife to cut around the ham shank. Carefully run a knife or fingers under the skin around the edge of the ham and gently lift off skin in 1 piece and discard. Using a sharp knife score the fat in parallel lines, 1cm apart. Baste fat with some of the glaze and place ham on a large roasting tray.
Cover the shank with foil. Brush ham with a glaze and bake for 1 hour, basting every 15 minutes with remaining glaze until golden.
Slice and serve ham with your favourite trimmings.