Braised Ham Financiere in White Wine (1963)

• 4 - 5 lbs uncooked, smoked boneless ham
• 12 whole cloves
• 2 to 3 leeks
• 1 bottle California Chablis or Sauterne wine
• 10 to 12 whole peppercorns
• 1 onion
• 2 cups California Sherry
• 1 bouquet garni (tie together sprigs of parsley, thyme, bay leaf)

Soak ham at least 24 hours, changing water several times. Place ham in large cooking utensil; cover with cold water, and bring to boiling.  Discard water, and recover ham withfresh boiling water to which the onion (spiked with whole cloves), leeks, and bouquet garni are added.

Add the Chablis or Sauterne wine, and bring to boiling. Reduce heat, and simmer for 45 minutes to an hour.  Add peppercorns in the last half hour of simmering.  Remove ham to oven-proof baking dish, and pour over Sherry.  

Bake ham covered in a very slow oven (250 degrees) for 45 minutes to 1 hour longer, basting occasionally. Before serving, use remaining wine in pan as part of liquid to make an accompanying  mushroom sauce, if desired. 

(Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Rene Baillif of Buena Vista Vineyards in Sonoma, California.)