INGREDIENTS
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1 1416-pound whole cured, smoked bone-in ham
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2 cups sweet (Auslese) Riesling, divided
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2 tablespoons (1/4 stick) unsalted butter
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1/4 cup finely chopped shallots
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3 sprigs thyme plus 2 teaspoons fresh thyme leaves
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1/2 cup whole grain mustard
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1 tablespoon honey
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1/2 teaspoon freshly ground black pepper
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Small pinch of kosher salt