Baked Ham with Spiced Cider Glaze

Preheat an oven to 325°F.

In a small saucepan over medium-high heat, combine the cider, cinnamon sticks, 6 of the cloves and the star anise. Bring to a boil, reduce the heat to low, cover and simmer for 15 minutes. Remove from the heat. The spiced cider can be made up to 24 hours in advance; cover and refrigerate until ready to use.

Cut away and discard any skin on the ham and trim the fat to 1/2 inch thick. Using a sharp knife, score the fat on the upper half of the ham in a diamond pattern, cutting about 1/4 inch deep. Stick the remaining cloves at the corners of the diamonds. Line a shallow roasting pan with aluminum foil and place a rack in the pan. Place the ham, fat side up, on the rack and bake for 1 1/4 hours.

Meanwhile, in a small bowl, stir together the brown sugar, honey and mustard. Pat half of the sugar mixture over the scored surface of the ham and stir the spiced cider into the remaining mixture. Continue to bake the ham, basting it several times with the cider mixture, until the ham is glazed and shining, about 1 hour more.

Transfer the ham to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Carve the ham, arrange on a warmed platter and garnish with the herb sprigs.

Serves 8 to 10.

Adapted from Williams-Sonoma Holiday Entertaining, by Georgeanne Brennan (Oxmoor House, 2007).