In a large pot, combine 2 cups of Riesling (or chicken broth), 2 tablespoons of juniper berries, 1 tablespoon of whole black or green peppercorns, and 4 whole cloves along with 1 cup of honey. Stir the mixture well until the honey dissolves completely, then place the pot over medium-high heat.

Chop a large onion and place it at the bottom of the pot, creating a bed for the ham to rest. Carefully place the presliced quarter-ham flat side down on top of the onion.

Bring the pot to a boil over medium-high heat, then promptly reduce the temperature to low. Cover the pot and let the ham simmer for 30-40 minutes, basting it with the flavorful liquid every 15 minutes.

While the ham simmers, preheat your oven to 450°F (230°C). Line a baking sheet with foil to catch any drippings.

In a mixing bowl, whisk together 1 cup of brown sugar, 1/2 cup of whole-grain Dijon mustard, and the remaining honey from the pot until smooth.

Carefully transfer the ham from the pot to the prepared baking sheet and evenly coat it with the glaze.

Place the glazed ham in the preheated oven and bake for 10-15 minutes until beautifully caramelized.