Ingredients
- 1 14–16-pound whole cured, smoked bone-in ham
- 2 cups sweet (Auslese) Riesling, divided
- 2 tablespoons (1/4 stick) unsalted butter
- 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
- Small pinch of kosher salt
Preparation
Step 1
Arrange a rack in lowest level of oven; preheat to 300°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. Boil 1 cup Riesling and 7 cups water in a saucepan for 5 minutes.
Pour into bottom of roasting pan.
Bake ham, basting with pan juices occasionally, until an instant-read thermometer inserted into center of ham registers 110°F, 2 1/2-3 hours.
Meanwhile, melt butter in a medium skillet over medium heat.
Add shallots and thyme sprigs; cook, stirring often, until shallots are very soft, about 10 minutes.
Remove pan from heat; stir in the remaining 1 cup Riesling.
Return to stove.
Increase heat to medium-high, 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.
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, tenting with foil if browning too quickly, until internal temperature registers 135°F and crust is golden brown, 15-30 minutes.
Transfer ham to a large platter.
Let rest for 30 minutes before carving.
Skim fat from pan juices, reheat, and pour juices into a medium pitcher; serve alongside.