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1
Stir the broth, soy sauce, Shaoxing wine, ginger, honey, scallions, garlic, cinnamon sticks, and star anise pods in a large saucepan-large enough to accommodate the ham and still be covered tightly, but not so large that the ham sits too far out of the liquid, which should come about a third of the way up the meat.
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2
Set the ham into the broth mixture, then bring it all to a low simmer over medium-high heat.
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3
Cover, reduce the heat to low, and simmer slowly for 2 1/2 hours, turning the ham in the liquid about every 30 minutes.
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4
During the first hour, skim off any foam or impurities that might scum the broths surface.
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5
Skim the sauce one more time; then toss in the chestnuts, cover, and continue simmering slowly until the ham is meltingly tender, 1 to 1 1/2 hours more, turning the ham every so often so the meat stays moist.
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6
An instant-read meat thermometer inserted into the thickest part of the ham without touching bone should register 170F.
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7
Transfer the ham to a cutting board and let it stand at room temperature for 15 minutes.
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8
Discard the cinnamon sticks and the star anise pods.
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9
(Some pods may have broken apart, so youll have to go fishing.)
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10
Cut the ham into thin slices, then serve in bowls with the broth and vegetables spooned over the slices, about like a soup with ham slices in it.
