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For the ham
12-lb. butt end bone-in Ham, deboned
1/2 cup coarse grain Mustard
1/4 cup dry white Wine
1/2 cup dark Brown Sugar
For the stuffing
4 Tablespoon Butter
1 cup coarsely chopped Onions
1/2 cup chopped Green Bell Peppers
4 cups chopped Mushrooms
1/2 teaspoon dried Sage
1/2 teaspoon dried Thyme
1/2 cup chopped fresh Parsley
1/4 cup chopped Walnuts
2 cups coarse Breadcrumbs
1/2 teaspoon freshly ground Black Pepper
1/2 teaspoon Salt
3 to 4 Tablespoon additional dry White Wine
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To prepare ham:- Have the butcher debone the ham. Reserve bone for stock. Preheat oven to 350ºF. Cut the rind from the ham and remove excess fat. Score remaining fat.
To prepare stuffing:- Melt butter in a large skillet and saute onions and green peppers about 5 minutes, until onions are wilted. Add mushrooms and saute over low heat for another 15 minutes. Stir in all other ingredients except wine, remove from heat and toss. Mix in wine, tossing again. If any stuffing is left over, place in a shallow greased baking dish and bake, covered, along with the ham. Uncover for the last 15 minutes of cooking time to lightly brown stuffing.
To assemble:- Stuff stuffing lightly into cavity emptied in the deboning process, being careful not to pack too much. Truss and place in a roaster and then oven, and cook about 20 minutes, until fat begins to brown. Meanwhile, combine mustard, wine, and brown sugar to make a paste. Smear this over the browned ham and continue to bake for another 25 minutes, basting several times with pan juice.
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