• Heat oven to 300 Degrees. Place ham in a roasting pan in a rack. Remove the rind and score the fat crosswise without piercing the flesh of the ham.
  1 2# or up to 14# whole, cured smoked ham
• Boil 7 cups of water with 1 cup wine in a saucepan for 5 minutes. Pour into bottom of roasting pan.
  2 cups sweet Riesling wine
• Bake ham, basting occasionally until an instant-read thermometer registers 110 Degrees F. Depending upon size of ham from 1 hour to 3 for a 14# ham.

Make the glaze

• Melt butter in a sauce pan and cook the onions and thyme springs until onions are soft, about 10 minutes. Stir in remaining wine and bring to a simmer, and cook until reduced to 1/4 cup, about 8 minutes.
  2 Tb. unsalted butter, ¼ cup chopped green onion, 3 sprigs fresh thyme and 2 tsp. fresh thyme leaves
• Remove thyme sprigs and transfer to a food processor. Add honey, salt and pepper and fresh thyme leaves and process until smooth.
  1 Tb. Buzz Savories honey, ½ tsp. freshly ground pepper and 1 pinch kosher salt
• Increase oven heat to 350 Degrees F when ham temp. registers 110 Degrees F. Remove ham from oven and using a pastry brush spread glaze mixture over the ham. Return to oven and bake ham until internal temperature registers 135 Degrees F, and it looks golden. If it browns too quickly, tent with aluminum foil.
• Transfer ham to a large platter and let rest for 20 minutes before carving.