Using a sharp knife, make a small cross at the base of each peach. Put the peaches in a heatproof bowl, cover with boiling water, and let them sit for 1 minute. Drain and set aside until cool enough to handle, then peel and discard the skin. Cut the peaches in half, remove the stones, and roughly chop.

In a medium saucepan over medium-high heat, combine peaches, 1 cup (250ml) water, Pimms, sugars, cinnamon, and ginger. Cook and stir for 5 minutes or until the sugars dissolve. Bring it to a boil, then reduce the heat to medium-low. Simmer, stirring occasionally, for 40-45 minutes until the peach breaks down and the mixture thickens. Remove and discard the cinnamon. Allow it to cool for 15 minutes.

Heat the oven to 200°C or 180°C for fan-forced. With a small sharp knife, trace around the ham shank. Carefully slide the knife under the skin, circling the ham's edge. Lift off the skin in one piece by gently running your fingers between the rind and the fat. Discard the skin. Score the fat in parallel lines, 1cm apart, taking care not to cut too deeply. Enhance the presentation by decorating with cloves. Wrap the shank in foil.

Position the ham on a rack over a roasting pan. Coat the fat with half of the glaze and bake. Continue basting with the remaining glaze every 20 minutes. This process takes approximately 1 hour or until the surface achieves a delightful caramelization.

Take the ham out of the oven and allow it to rest for 10-15 minutes. Remove the foil, and if desired, embellish the shank with fresh bay leaves and rosemary. Serve either hot or cold for a delightful culinary experience.