In a small saucepan over medium-high heat, combine the cider, the cinnamon sticks, 6 of the cloves and the star anise. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat. (the spiced cider can be made up to 24 hours in ahead. Cool, cover and refrigerate until ready to use.)
Cut away and discard any skin on the ham and trim the fat to ½ inch thick. Using a sharp knife, score the fat on the upper part of the ham in a diamond pattern, cutting about ¼ inch deep. Stick the remaining cloves at the corners of the diamonds. Line a shallow roasting pan with aluminum foil, and then put a rack in the pan. Place the ham, fat side up, on the rack. Bake for 1¼ hours.
In a small bowl, combine the brown sugar, honey and mustard and mix well. Pat half the sugar mixture over the scored surface of the ham. Stir the spiced cider into the remaining mixture. Continue to bake, basting several times with the cider mixture, until the ham is glazed and shiny, about 1 hour longer.
Transfer the ham to a carving board and tent with aluminum foil. Let rest for 15 minutes. Carve the ham, arrange on a warmed platter, garnish with the herb sprigs and serve.