I’ve taken to roasting my own ham this year and recently tried something different. Although I do prefer my good old honey and mustard version, Chinese-style wasn’t too bad either (and very, very easy).
Same method as before, but this time I boiled the ham with star anise, stem ginger, garlic and peppercorns. Before roasting, I covered it in a good amount of honey for extra sweetness. A nice twist on our usual ham (and the stock was great for chicken noodle soup, recipe coming soon):