For the glaze:

1. To prepare glaze, place the brown sugar and water in a small saucepan on low heat. Stir to dissolve and simmer for 5 minutes. Then add the blueberries. After about another 5 minutes, place in the star anise, cloves, and ginger.
2. Stirring often, cook on medium heat until the blueberries burst. Then lower the heat and add in the yuzu cha and salt. Stir and simmer until the glaze slightly thickens.
3. Immediately before taking the glaze off the heat, pour in the bourbon and stir to combine. Remove and let cool.

For the rosemary pecans:

1. Preheat the oven to 250°. Place the pecans on a baking sheet. Strip the needles off the rosemary and sprinkle them on top of the pecans, using your hands to mix them together.
2. Lightly toast in the oven for 5 minutes, stir and toast for an additional 5 minutes. Cool and set aside to use later.

For the ham:

1. Preheat the oven to 325°. Score the ham in a diamond pattern using a sharp knife.
2. Place a rack inside a roasting pan. Pour 2 cups of water in the bottom of the pan. Place the scored ham on top of the rack. Cover loosely with foil and place in the oven.
3. Roast for 30 minutes, remove foil and baste with the glaze. Cover with foil and place in the . oven again for another 30 minutes. Remove, uncover, and baste again using both the glaze and the pan dripping. Cover and place back in the oven for an additional 30 minutes.
4. Remove the foil and baste with the glaze and pan drippings. Then brush on the melted butter. Check the temperature of the ham with a thermometer and cook uncovered until it reaches 140 degrees.
5. Let the ham rest, then top with the rosemary pecans, crushing some and leaving some whole. Slice and serve.