Ingredients
7-9 lb ham
1 packed cup light brown sugar
¼ cup honey
2 Tbsp Dijon mustard
2 Tbsp rice vinegar (or any vinegar), or enough to make a thick paste
pinch of cayenne
1½ tsp freshly ground black pepper
½ tsp Worcestershire sauce
for the water in the roasting pan
1 inch water
2 whole star anise, and 24 whole cloves
Directions
Preheat oven to 325°.
Score ham every half inch and pat dry with paper towels then transfer to a roasting pan with rack. Add star anise and whole cloves to the roasting pan with 1 inch of water. If roasting rack is too low, raise with several mason jar lids.
To prepare the glaze, mix brown sugar, honey, dijon mustard, vinegar, cayenne, pepper, and Worcestershire sauce in a small bowl until thoroughly combined.
Transfer roasting pan to a the preheated oven and glaze every 20 minutes until the internal temp is 130° for country-style hams and 140° for regular hams.
To caramelize glaze at the end of cooking, blast with a blowtorch or increase oven temperature to 500° until ham is crispy.
Allow ham to rest at least 15 before carving.