1 (10–12 lb.) fresh ham

1/4 pound butter
Salt and freshly ground pepper
Juice of one medium onion
4 cloves garlic, crushed
2 large onions, coarsely chopped
3 stalks celery, chopped
1 1/2 cups white wine
1 tablespoon flour
1 cup bouillon

1. Bring ham to room temperature. Combine butter, salt, and pepper, onion juice, and crushed garlic. Mix well and brush over ham and let stand for at least an hour.

2. Preheat oven to 350°F. Place onions and celery in bottom of baking pan. Put ham on top and bake for 25 minutes.

3. Baste with 1/2 cup of the wine and reduce heat to 300°F and continue roasting until crisp and brown on the outside and tender when punctured with sharp fork. The entire cooking time should be about 20 minutes per pound. After first hour, baste with 1/2 cup of wine. Baste with pan drippings every half-hour or so. When done to your satisfaction, remove ham roast to hot platter.

4. Pour off excess fat from roasting pan and place pan over medium heat on top of stove. Gradually stir in flour so that it makes a paste with no lumps. Add bouillon slowly and turn up heat. When bubbling, and 1/2 cup of wine.

 Serve with parsley potatoes, slices of cranberry jelly on pineapple rings, and a medium-dry white wine.