7 - 8 kg whole leg ham, on the bone
2/3 cup Capilano Honey
½ cup demerara sugar
1 tablespoon finely grated orange rind
¼ cup fresh orange juice
1 tablespoon Dijon mustard 1 cinnamon stick
3 star anise, broken
About 30 whole cloves
Position one oven shelf at lowest position in oven and remove all other shelves. Preheat oven to 160 degrees Celsius. Place a rack in or over a large baking dish. Fill base of dish with about 2cm water.
Place all glaze ingredients in a saucepan over a moderate heat. Stir until sugar dissolves. Set aside for 20 minutes, then strain through a fine sieve.
Remove rind from ham: using the point of a sharp knife cut through the rind around the shank (about 10cm in from the end). Run your thumb around the entire edge of the ham to loosen the rim of the rind from the fat. Then slide your fingers between the fat and the skin, working upward toward the shank, until all the rind is free. Gently pull the rind away. Store rind in refrigerator.
Lightly score the fat in a diamond pattern 3cm wide and about 4mm deep (try not to cut into the meat). Stud the centre of each diamond with a clove. Wrap shank with foil.
Place ham, fat side up, on prepared rack. Brush half the glaze over the ham. Bake for about 1 hour or until deep golden brown, brushing with remaining glaze every 15 minutes. Rotate dish occasionally to ensure even cooking. Add more water to dish if necessary.
Allow ham to rest at least 10 minutes before slicing. Serve warm or cold.