1. Loosen the skin from the ham and simmer with the onions and the leek for 1 hour in a roasting pan with all but ½ cup of the wine. 2. Remove ham from roaster. 3. Cut away and discard tough outer skin. 4. Brown mushrooms in butter. 5. Cut a slash in the top of the ham sufficiently large to hold the mushroom mixture, water, salt and pepper. 6. Skewer the opening to keep the filling in place. 7. Make a sauce of the 2 tablespoons of butter, 2 tablespoon of flour and the liquid from the roaster. 8. Stir over a low heat. 9. Add the reserved ½ cup wine a little at a time and mix well. 10. Pout over the ham in the roasting pan and bake until tender (about 25 minutes to the pound) in a preheated 375º oven. 11. Baste at least every ½ hour with juices from the pan. ---------------------------------------------------------------------------
Nutrition
Ingredients
