- 1 10-lb whole cured ham
- 2 cups Riesling wine, divided
- 2 Tbsp unsalted butter
- 1/4 cups shallots, finely chopped
- 3 sprigs thyme
- 2 tsp fresh thyme leaves
- 1/2 cup whole grain mustard
- 1 Tbsp honey
- 1/2 tsp freshly ground black pepper
- Small pinch of sea salt
Arrange a rack in lowest level of oven; preheat to 320°F.
In a medium skillet, melt butter over medium heat. Add shallots and thyme sprigs. Stir until shallots are soft. Stir in remaining 1 cup of wine. Increase heat to medium-high, bring to a simmer, and cook until reduced to 1/4 cup. Remove thyme sprigs and transfer mixture to a food processor. Add thyme leaves, mustard, honey, pepper, and salt. Process until well blended.
Score fat crosswise (do not cut into meat) on top of ham with parallel cuts spaced 1/2″ apart. Place ham in a large roasting pan. Boil 1 cup wine plus 7 cups water in a saucepan for 5 minutes and pour into bottom of roasting pan. Bake ham, basting with pan juices occasionally for 4-1/2 hours or until ham reaches an internal temperature of 115°F. Remove pan from oven and increase heat to 350°F. Using a pastry brush, spread Riesling mixture over ham. Return pan to oven and bake ham until internal temperature is 135°F and crust is golden brown (15-30 minutes). Transfer ham to a large platter. Let rest for 30 minutes before carving.