Combine chicken broth, soy sauce, Shaoxing wine, ginger, honey, scallions, garlic, cinnamon sticks, and star anise in a large saucepan.

Place the fresh ham in the broth mixture.

Bring the mixture to a low simmer over medium-high heat.

Cover the saucepan, reduce heat to low, and simmer for 2.5 hours, turning the ham every 30 minutes.

Skim off any foam or impurities from the broth's surface during the first hour.

Skim the sauce again and add the roasted chestnuts.

Cover and continue simmering for 1 to 1.5 hours, turning the ham occasionally.

Ensure the ham reaches an internal temperature of 170F using a meat thermometer.

Transfer the ham to a cutting board and let it rest for 15 minutes.

Discard the cinnamon sticks and star anise pods.

Slice the ham thinly and serve in bowls with the broth and vegetables.