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1
Adjust oven rack to lower-middle position and preheat oven to 325u00b0F.
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2
Prepare the glaze by combining the vinegar, mustard, jelly, brown sugar, 1/2 teaspoon salt and 1 teaspoon black pepper in a small saucepan over medium heat. Bring to a simmer and, stirring continuously, allow mixture to reduce until lightly syrupy, about 5 minutes. Set aside.
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3
Place ham, flat side down, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of ham and does not touch bone or rest in fat. Cover loosely with foil and transfer to the oven to roast until a meat thermometer inserted into the deepest part of the ham registers 115u00b0F, about 1 hour. Remove from oven and remove foil. Generously slather meat with glaze, taking care to sure to get mixture into the crevices.
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4
Tent loosely with the foil again and return ham to the oven and continue to bake until it's caramelized on the outside and a meat thermometer inserted into the thickest part of the meat reads 135u00b0F, about 30 minutes longer.
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5
When done, transfer ham to a cutting board, tent lightly with foil, and let rest at least 10 minutes. Meanwhile, place roasting pan with drippings on stove top over high heat. Add wine and cook, using a wooden spoon to scrape up and browned bits. Simmer until lightly thickened, about two minutes. Transfer pan sauce to a bowl and set aside.
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6
Heat olive oil in a saute pan over medium-high heat. When oil is shimmering, add onion and saute for 2 minutes. Add peas, a pinch of salt and enough stock to cover the peas. Raise heat to high and cook until peas are just tender, 3 to 4 minutes. Remove from heat, add basil, lemon juice and lemon zest. Adjust seasoning if needed.
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7
Carve and serve ham and peas family-style, passing additional glaze and pan sauce as accompaniments.
