Holiday Ham with Riesling and Mustard

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 14 pound cured smoked whole bone-in
• 1 tablespoon honey 
• 1 pinch of kosher salt 
• 2 cups mirin sweet divided (Auslese)
• 0.3 cup shallots finely chopped
• 3 sprigs thyme plus 2 teaspoons thyme leaves fresh
• 2 tablespoons butter unsalted ()
• 0.5 cup grain mustard whole

Equipment

• food processor
• frying pan
• oven
• roasting pan
• stove
• pastry brush

Directions

1. Arrange a rack in lowest level of oven;preheat to 300°F. Leaving fat intact, removeouter rind from most of ham, leaving aband 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.
2. Place ham in a large roasting pan.Boil 1 cup Riesling and 7 cups water in asaucepan for 5 minutes.
3. Pour into bottomof roasting pan.
4. Bake ham, basting with panjuices occasionally, until an instant-readthermometer inserted into center of hamregisters 110°F, 2 1/2-3 hours.
5. Meanwhile, melt butter in a mediumskillet over medium heat.
6. Add shallots andthyme sprigs; cook, stirring often, untilshallots are very soft, about 10 minutes.
7. Remove pan from heat; stir in the remaining1 cup Riesling. Return to stove. Increaseheat to medium-high, bring to a simmer,and cook until reduced to 1/4 cup, about8 minutes.
8. Remove the thyme sprigs andtransfer mixture to a food processor.
9. Addthyme leaves, mustard, honey, pepper,and salt. Process until well blended.
10. Remove pan from oven and increaseheat to 350°F. Using a pastry brush, spread
11. Riesling mixture over ham. Return panto oven and bake ham, tenting with foilif browning too quickly, until internaltemperature registers 135°F and crust isgolden brown, 15-30 minutes.
12. Transfer ham to a large platter.
13. Let restfor 30 minutes before carving. Skim fat frompan juices, reheat, and pour juices into amedium pitcher; serve alongside.