Crispy honey glazed ham

Put star anise and whole cloves in a roasting pan with about an inch of water; set the rack in and the ham on top.

Pat the ham dry if wet or slimy; score all over about half an inch apart and a quarter inch deep.

Roast in the center of a 325 degree oven for 20 minutes.

Whisk brown sugar, honey, Dijon, a splash of rice vinegar, cayenne, black pepper and Worcestershire into a very thick glaze, adding vinegar only until it is brushable.

Brush on a first thin coat of glaze and return to the oven; glaze every 20 minutes, roasting at 325 about 18 minutes per pound, to an internal temperature of 130.

On the final glaze, drip some of the spiced water from the pan over the top.

Go over the surface with a blowtorch until the sugar bubbles, without burning (or a 500 degree oven); transfer to a platter on kale and garnish with lady apples.