7 pound Sliced Boned-in Fully Cooked Ham
½ cup carrots
½ cup onions
½ cup celery
1 tsp peppercorns
2 tsp thyme
2 bay leaves
2 cups dry white wine (Alsatian Riesling if possible)
3 tbs Dijon mustard
½ tbs cornstarch
Pre-heat the oven to 325 degrees. Place Ham on rack, strew the vegetables around the rack and sprinkle them with the seasonings. Bring the liquid to a simmer on the stove, and then place in the over and cover with foil. Roast, basting occasionally for about 1-½ hours or until the internal temperature reaches 130 degrees.
While the ham is resting, strain, degrease the pan, and add the mustard mixture to the cooking juices. Bring to a boil and simmer for 2 minutes.