Place kosher salt, brown sugar, pink salt, and pickling spice in a container large enough to hold brine and ham.

Bring 2 quarts water to a boil and pour over brine ingredients; whisk to dissolve. Pour in 1 gallon fresh cold water to cool down mixture.

Score the skin side of pork roast with a sharp knife, making a diamond-shaped pattern without cutting into the meat.

Lower roast into brine, skin-side up. Use a plate to weigh down roast, so it cures fully submerged. Refrigerate for 1 day for every 2 pounds of pork (approx. 2 1/2 days for a 7-pound roast). Turn roast halfway through the brining process.

Remove roast from brining liquid. Rinse off salt by covering roast with fresh cold water for a few minutes to overnight, depending on desired saltiness. Pat dry.

Preheat the oven to 325°F (165°C).

Add 1 cup water and 2 star anise to a roasting pan. Place roast on a rack in the pan.

Roast in preheated oven until ham reaches an internal temperature of 130-135°F (about 2 hours). Add more water if necessary.

Increase oven temperature to 425°F (220°C). Roast until skin is browned and temperature reaches 145-150°F.

Prepare glaze by mixing mustard, maple syrup, cayenne, and salt. Brush glaze on ham, then return to oven for 5 minutes.