1leg ham, bone in (about 8kg), skin removed, fat scored
Preheat oven to 180C. Combine mustard, honey, cloves and star anise in a small bowl, stir to combine. Place ham in a large roasting pan and pour over glaze. Roast, basting occasionally, until golden and warmed through (1-1¼ hours), thinly slice, serve.
Note Chestnut-flower honey is available from Simon Johnson and select delicatessens. If unavailable, substitute another single-flower honey.
This recipe is from the December 2010 issue of Australian Gourmet Traveller.