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@Tenderloin
Wash the ham in water for 15 mins discard water
Add enough cold water to cover the ham - I added onion, garlic, carrots, bay leaf, cloves, orange, star anise, peppercorns, fennel, cinnamon, stock pot and some madeira. Bring to the boil and then simmer for 40mins for every 500g.
For the glaze I combined sugar, honey, madeira, port, char siu sauce, gochugaru (Korean red pepper but you could use cayenne/paprika), allspice, cinnamon, star anise, sichuan pepper, ginger and nutmeg but you could just add the spices which you like. I heated the spice up first to get the aromats and oils going, then added sugar and honey and the liquid. Took that down until it had thickened. You don’t need this to be a super sticky glaze bc it will keep cooking in the oven and you will be basting it.
Take off the skin from the ham and then score the fat, use half the glaze. Cook for 15 mins. Baste it. Add the second half of the glaze and then baste a couple more times. Think I cooked it at about 170 (fan).