1 14 – 16 pound whole cured, smoked bone-in ham
2 cups sweet Riesling, divided
1 tablespoons butter, unsalted
1⁄4 cup finely chopped shallots
3 sprigs thyme plus 2 teaspoons fresh thyme leaves
1⁄2 cup whole grain mustard
1 tablespoon honey
1⁄2 teaspoon freshly ground black pepper
Pinch of salt


Prepare oven according to Mugnaini’s Medium Roasting Environment, 550 – 625˚F

Leaving fat intact, remove outer rind from most of ham, leaving a band around the end of the shank bone. 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. Bring 1 cup Riesling and 7 cups water to a boil in a saucepan. Pour into bottom of roasting pan. Spray foil with nonstick cooking spray. Cover ham and seal tightly.

Bake ham for 3 to 3 1⁄2 hours to an internal temperature of 130˚F. Baste ham every half hour and rotate pan. Be sure to keep the foil tightly sealed.

While ham is cooking melt butter in a medium skillet. Add shallots and thyme sprigs; cook, stirring often, until shallots are very soft, about 10 minutes. Add 1 cup Riesling and increase heat, bring to a simmer and cook until reduced to 1⁄4 cup, about 8 minutes. Remove the thyme sprigs and transfer mixture to a food processor. Add thyme leaves, mustard, honey, pepper and salt. Process until well blended.

Using a pastry brush, spread Riesling mixture over ham. Return ham to the oven and bake ham for another 5-6 minutes until golden brown.

Let ham rest for 30 minutes before serving. Pan juices can be degreased and served along with the ham, but taste first, they tend to be very salty.