8 lb. smoked ham with bone
1 tsp. dry mustard
1 3/4 c. white wine
1/4 c. chicken broth
1/2 c. heavy cream
2 tbsp. Dijon mustard
Salt and pepper

Heat oven to 325 degrees. Trim off all but 1/4 inch layer of fat from the ham and score the fat. Rub the dry mustard all over the ham. Put the ham, fat side up in a roasting pan, add 1 cup wine and roast in a preheated oven 1 hour. Add 1/2 cup of the remaining wine in a small saucepan and bring to a boil. Whisk in the heavy cream bringing to a boil and boil 2 minutes. Remove from the heat and whisk in the Dijon mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. Crave the ham into thin slices and serve with the mustard sauce.