To make the glaze, combine 1 cup fruit chutney, mustard, sugar, and balsamic vinegar in a saucepan. Stir over medium-high until it begins to boil. Remove from heat and cool to room temperature. Strain to remove fruit.

Use a sharp knife to score the skin around the sides and end of the ham. Cut through the ham rind, about 10cm from shank end of the leg. Use your fingers to gently remove the rind. Wrap the ham hock in non-stick baking paper and then in aluminium foil. Score the ham fat by making long cuts across the ham at 1cm intervals.

Preheat oven to 200°C/180°C (fan-forced). Place ham on a greased wire rack over a large roasting pan lined with foil.

Brush glaze liberally on ham and roast, brushing with more glaze every 15-20 minutes, for 1 hour or until the ham is golden and sticky. Let rest for 30 minutes before serving. Slice and serve warm or cold with remaining chutney.