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1
Place the ham on a large cutting board.
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2
Remove the bone, and butterfly the meat; reserve the bone.
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3
(Alternatively have your butcher do this.)
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4
Make the ham broth.
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5
Put the ham bone into a large stockpot.
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6
Add the carrots, onion, celery and sage.
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7
Cover with water and bring to a simmer over medium heat.
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8
Simmer the ham broth, uncovered.
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9
Skim frequently and cook until the broth has reduced to 2 quarts, about 2 hours.
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10
Strain the broth and measure out 1 quart and set it aside.
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11
Freeze or refrigerate the remaining broth for another purpose.
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12
Meanwhile, prepare the ham and stuffing.
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13
In a medium bowl, soak the bread in the milk until it is soft, about 15 minutes.
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14
Squeeze the bread and put it in a large mixing bowl.
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15
Add the pine nuts, raisins, olives, garlic, spinach, Parmesan and mix.
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16
Lay the ham fat-side up.
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17
Using a sharp knife, score the fat in a diamond pattern, making each slash about 2-inches apart and 1/4-inch deep.
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18
Season the meat generously with salt and pepper.
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19
Combine the basil, thyme and parsley leaves in a bowl.
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20
Add the lemon juice and enough of olive oil to form a paste, about 1/2 cup.
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21
Rub the herb paste all over the ham.
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22
Preheat the oven to 350 degrees F.
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23
Lay the ham fat-side down.
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24
Place several cups of the bread stuffing in the center of the ham.
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25
Roll the ham into a log taking care that the stuffing is evenly distributed.
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26
(Remaining stuffing can be cooked in a baking dish for 40 minutes before serving.)
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27
Tie the rolled ham with kitchen string at 3-inch intervals.
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28
Heat 1/4 cup of olive oil over medium heat in a roasting pan just large enough to accommodate the ham.
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29
Add the ham roll and brown it on all sides, about 20 minutes.
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30
Remove the ham and place a rack in the pan (or fabricate 1 from aluminum foil).
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31
Place the ham on the rack.
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32
Pour half of the stock into the pan.
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33
Place the roasting pan in the oven and let the ham cook for 4 hours, basting every 30 minutes or so with the pan juices.
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34
Add more stock if the pan seems dry.
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35
When the ham is tender remove it from the oven and transfer to a cutting board.
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36
Tent the ham with aluminum foil and allow it to rest for at least 30 minutes.
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37
Remove the string and slice the ham about 2 inches thick.
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38
Serve with additional stuffing and polenta.
