Make your chosen glaze as per above.
2.
Preheat oven to 200°C. Use a small sharp knife to cut around ham rind 10cm from top of shank. Run the knife under the rind around edge of ham. Run your thumb underneath rind and above fat to separate edges all the way around. Starting from the widest edge, gently pull back rind to remove. Score fat in straight lines at 2cm intervals – do not cut deeply or the fat will spread apart during cooking.
3.
Place ham on a rack in a large roasting pan with a cup of water, then brush with some glaze. Bake, brushing with glaze every 20 minutes and rotating tray if necessary, until sticky, golden and warmed through (1-1½ hours). Rest for 30 minutes before carving.
4.
Meanwhile, place fig leaves, if using, on a large oven tray, top with figs, cut side up, then brush with a little of the glaze, drizzle with oil and season to taste. Bake figs with the ham in the last 20 minutes of cooking time or until just tender. Decorate ham with bay and rosemary sprigs and serve with roasted figs.
