Ingredients
1
(11- to 13-lb) bone-in smoked pork shoulder (sometimes called picnic ham)
2
medium leeks (white and pale green parts only), chopped
3
medium carrots, cut into 1/2-inch cubes
2
celery ribs, cut into 1/2-inch cubes
2
garlic cloves, finely chopped
6
(5-inch) fresh thyme sprigs plus 2 tbsp finely chopped leaves
6
fresh flat-leaf parsley stems plus 1/4 cup finely chopped leaves
1/4
whole nutmeg, smashed with side of a large heavy knife
1
tsp whole black peppercorns
5
tbsp unsalted butter, softened
1/3
cup all-purpose flour
Special equipment: a deep 10- to 20-qt pot (such as a stockpot, lobster pot, or canning pot); a wide 7-qt heavy ovenproof pot (if you have an 11-lb ham) or a wide 9- to 10-qt heavy ovenproof pot (if you have a 13-lb ham); an instant-read thermometer (preferably remote digital with probe)
Directions
1.
Put ham in deep 10- to 20-quart pot and cover with cold water (don\'t worry if bone sticks out). Bring to a boil, then drain ham.
2.
Put oven rack in lower third of oven (remove any other racks) and preheat oven to 350°F.
3.
Wash leeks in a bowl of cold water, then lift out and drain well. Cook leeks, onion, carrots, celery, garlic, thyme sprigs, parsley stems, nutmeg, peppercorns, and cloves in 2 tablespoons butter in wide 7- to 10-quart heavy pot (see \"special equipment,\" above) over moderately high heat, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Add wine and bring to a boil, then add ham, skin side down, and water (liquid will not cover ham) and return to a boil.
4.
Cover pot tightly with lid or, if ham sticks up over top of pot, with heavy-duty foil. Braise ham in oven 1 hour.
5.
Turn ham skin side up and continue to braise in oven, covered, until thermometer inserted into center of ham (do not touch bone) registers 120°F, about 1 hour more (if ham was labeled \"fully cooked\"), or 160°F, about 2 hours more (if ham was labeled \"partially cooked\").
6.
While ham braises, mash together flour and remaining 3 tablespoons butter with a fork to make a beurre manié.
7.
Transfer ham to a platter and let stand, loosely covered with foil, 45 minutes.
8.
While ham stands, pour braising liquid through a fine-mesh sieve into a 3-quart saucepan, pressing on and discarding solids, and skim off any fat. Bring braising liquid to a simmer and whisk in beurre manié 1/2 tablespoon at a time (sauce will become lumpy). Continue to simmer, whisking, until sauce is smooth and slightly thickened, about 5 minutes. Remove from heat and stir in chopped thyme and parsley.
9.
Remove skin from ham, then slice meat and serve with sauce.
11.
Ham can be braised 2 days ahead and cooled in braising liquid, uncovered, then chilled, covered. Skim any fat before reheating ham, in braising liquid, on top of stove.
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