6 c. flour

2 tsp. baking powder

1 tsp. salt

1/2 tsp. dry mustard

1/4 tsp. dry sage

1/2 c. cold butter, cut into small pieces

1/2 c. cold shortening

1/2 c. cold milk

3 tbs. honey

3 tbs. red wine

Mix the honey & wine together in a small bowl - set aside.

In a large mixer, combine dry ingredients, and spices. Mix well at speed 2. Add butter & shortening one piece at a time, mixing after each addition. Gradually, add milk. Mix until dough forms a round ball. Turn onto a floured board, knead 2 minutes. Wrap plastic wrap & chill 2 hours.

Meanwhile, slice cooked ham neatly into 1/4" slices. Lay on plate in sliced order. Arrange back into a ham shape onto a greased cookie sheet.

Drain the juice into a medium stock pot.

Coat ham with the honey mixture.

Roll out dough to 1/4" thick on a floured surface. Cover ham with sheet of rolled out dough. Poke holes all over dough with a fork, to allow steam to escape.

With extra dough scraps, decorate the ham. Try strips of dough & criss-cross. Or, use holiday cookie cutter shapes.

Baste dough with cold milk.

Bake ham again at 350 degrees for 45 minutes.

Ham should sit 20 minutes before slicing.

2 tsp. butter

1/4 c. chopped onion

1/4 c. chopped carrot

1/4 c. chopped celery

1 bay leaf

2 tsp. flour

2 c. beef stock

1/2 clove fresh garlic

1/2 tsp. tomato paste

Spoon fat off the reserved cooking juices. Drain juice through strainer. Discard raisins & bits. Add brown sugar.

In a heavy saucepan, melt butter at med. heat. Sauté vegetables & garlic, cooking until tender.

Whisk in flour.

Add beef stock, spices.

Bring to a boil.

Lower heat & simmer 1 hour. Sauce should reduce to 1 cup. Skim off fat.

Serve on the side with the baked ham.

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