Preheat oven to 170ºC. Line baking dish with paper.
Place sugar, cinnamon and star anise into TM bowl and mill 20 sec/speed 10.
Add Apricot Preserves, sherry, salt and mustard and cook 5 min/100ºC/speed 2.
Peel skin off ham, score in traditional diamond pattern and stud with cloves if desired.
Pour over as much of the glaze as you need to cover without wastage.
Leave remaining glaze in TM bowl or remove and set aside.
Bake ham for a time according to its size.
A good guide is until the fat has a slightly charred, sticky, caramelized look.
Add chicken stock to remaining glaze in TM bowl and cook 3 min/100ºC/speed 2. Serve over sliced ham.