Remove the skin of the half leg of ham and set aside. Do not throw it out as you can use it to cover the fresh cut ham still on the bone, for days to come.

Try to leave as much of the fat on the ham as possible.

Score the fat in a diamond pattern or strips across the top of the ham that follows the cut.

Combine the jam, vinegar, brown sugar, mustard and star anise into a saucepan and place over a medium heat. 

Bring to the boil, turn the heat down and simmer for 2 minutes. Do not over-thicken the glaze or it will be too hard to spread over the ham.

Preheat the oven to 160ºC.

Line a baking tray with paper or foil. 

Place the prepared ham into the baking tray and smother or brush with half of the glaze. Add 1 cup of water to the bottom of the baking tray.

Bake for 2 hours, basting every 20 minutes. Baste the top and sides of the ham, especially the open cut side so that it doesn’t dry out. If you think it’s getting too dry, cover lightly with a piece of aluminum foil.

Pour the juices that have pooled at the bottom of the baking tray into a gravy jug and serve with the ham. If it’s very thin, thicken in a saucepan on the stovetop.