Name: Herb-Braised Ham
Cook time: 1.5 hrs
Total time: 4.5 hrs
Yield: Makes 8 servings
Ingredients: 1 (11- to 13-pound) bone-in smoked pork shoulder (sometimes called picnic ham); 2 medium leeks (white and pale green parts only), chopped; 1 large onion, 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 tablespoons 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 teaspoon whole black peppercorns; 4 whole cloves; 5 tablespoons unsalted butter, softened; 2 cups dry white wine; 4 cups water; 1/3 cup all-purpose flour; a deep 10- to 20-quart pot (such as a stockpot, lobster pot, or canning pot); a wide 7-quart heavy ovenproof pot (if you have an 11-pound ham) or a wide 9- to 10-quart heavy ovenproof pot (if you have a 13-pound ham); an instant-read thermometer (preferably remote digital with probe)

When shopping for ham, be aware that smoked pork shoulder is available partially or fully cooked. This will affect the braising time (partially cooked takes about 1 hour longer). We found that blanching the ham before braising helps eliminate excessive saltiness in both the ham and the broth. Leaving the skin on the ham adds body to the resulting sauce.

Cooks' note:

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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