Skinke i Vin

Description
Ham baked in wine. Fhere are hams and hams. This recipe is intended not for the canned or cellophane-wrapped hams available at your supermarket but for the so-called "country" or Smithfield ham which requires precooking preparation. A gourmet feast will repay you for the loving care these hams call for.
 * Serves 10

Ingredients

 * 10 pounds ham — smoked
 * 2 small onions — chopped
 * 1 leek — finely chopped
 * 1⅝ quarts red wine
 * ½ pound mushrooms — sliced
 * 2 tablespoons butter
 * ½ cup water
 * salt
 * pepper
 * 2 tablespoons butter
 * 2 tablespoons flour

Directions

 * 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.