Pour water, star anise, and cloves into the bottom of a roasting pan. Place a roasting rack into the pan over the water, anise, and cloves; place ham on rack. Cut 1/4-inch deep diamond shape slashes 1/2-inch apart lengthwise and crosswise across the top of the entire ham. Place 1 clove in the top 12 scores.
Bake ham in the preheated oven for 20 minutes. Whisk brown sugar, honey, mustard, vinegar, black pepper, Worcestershire sauce, together in a bowl until glaze has a thick, smooth consistency.
Brush glaze all over ham. Continue baking ham, brushing glaze on every 20 minutes, until glaze is deep golden and ham is heated through, about 2 hours 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Use a kitchen torch to heat the glaze on the ham until it is crispy and caramelized, 2 to 5 minutes. If you don’t have a torch up the oven temp to 450 degrees and bake glaze for 10 minutes until browned.
Sweet Potato Casserole
5 Sweet Potatoes
1/4 Teaspoon Salt
1/4 Cup Butter
1 Teaspoon Vanilla Extract
1 Teaspoon Ground Cinnamon
1/2 Cup White Sugar
2 Tablespoons Heavy Cream
1/4 Cup Butter, Softened
3 Tablespoons All-Purpose Flour
1 Cup Packed Light Brown Sugar
1 Cup Chopped Pecans
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.