In deep saucepan or Dutch oven, warm beer over medium heat.  Stir in honey, molasses, olive oil, Dijon mustard, cider vinegar, cloves, peppercorns, allspice berries, garlic and anise seeds.  Whisk well.  Bring to a boil over medium heat and cook about 20 minutes, until glaze is reduced to about one cup and is thick, syrupy and coats a spoon.  Pour through a sieve to strain out solids.  Let glaze cool.  (Glaze may be made up to 2 days ahead and refrigerated.)

Bring ham, still wrapped, to room temperature by setting out on counter for about 2 hours.  Preheat oven to 325ºF.  Unwrap ham and discard all packaging materials.  Pat ham dry with paper towel.  Line a shallow roasting pan with heavy-duty foil.  Place ham in pan, face side down.  Cover with heavy-duty foil.  Bake 1 hour 10 minutes, or until heated through.  Remove ham from oven; increase oven temperature to 425ºF.  Pour off any accumulated water from roasting pan.  Brush glaze over ham and between slices.  Bake 8 to 10 minutes, until glaze is set.

To serve, transfer ham to large platter, placing ham on its side.  Gently fan out a few slices from the bone.

Nutrition Information, per serving:
360 calories; 17 g fat; 5 g saturated fat; 8 g carbohydrate