1 pkg. wild rice, quick cooking kind
2 (10 oz.) pkgs. broccoli spears, cooked
12 slices boiled ham

SAUCE:

1 sm. onion, chopped
4 tbsp. oil or butter
4 tbsp. flour
1/2 tsp. salt
Pepper to taste
1/2 tsp. dry mustard
3 c. milk
1/2 c. dry white wine
1 c. sharp Cheddar cheese, shredded

TOPPING:

1 c. dry bread crumbs
2 tbsp. butter

Cook rice and place in bottom of greased 9x12 inch baking dish. Roll each piece of ham around a broccoli spear and place in rows atop the rice. Set aside and make the sauce.

Saute onion in butter. Add flour, salt, pepper, dry mustard and stir together. Slowly add milk, and cook until thick. When thickened, add the wine and shredded cheese, stirring until melted. Pour the sauce over the ham rolls and rice in the baking dish.

Mix the dry bread crumbs with melted butter and sprinkle on top. Bake 325 degrees for 30-35 minutes.