Herb-Braised Ham

Ingredients

• 1 (11- to 13-pound) bone-in smoked pork shoulder (sometimes called picnic ham)
• 2 medium leeks (white and pale green parts only), chopped
• 1 large onion, chopped
• 3 medium carrots, cut into 1/2-inch cubes
• 2 celery ribs, cut into 1/2-inch cubes
• 2 garlic cloves, finely chopped
• 6 (5-inch) fresh thyme sprigs plus 2 tablespoons finely chopped leaves
• 6 fresh flat-leaf parsley stems plus 1/4 cup finely chopped leaves
• 1/4 whole nutmeg, smashed with side of a large heavy knife
• 1 teaspoon whole black peppercorns
• 4 whole cloves
• 5 tablespoons unsalted butter, softened
• 2 cups dry white wine
• 4 cups water
• 1/3 cup all-purpose flour
• Special equipment: a deep 10- to 20-quart pot (such as a stockpot, lobster pot, or canning pot); a wide 7-quart heavy ovenproof pot (if you have an 11-pound ham) or a wide 9- to 10-quart heavy ovenproof pot (if you have a 13-pound ham); an instant-read thermometer (preferably remote digital with probe)