The ham is best cooked in a slow cooker, as instructed below, but it can be baked in a tightly covered pan in the oven at 275°F. If using the oven method, start checking the ham after 4 hours of cooking. If you use a smaller ham, it will cook a little faster as well.

To prepare the ham, rub the ham on all sides with the brown sugar, packing it so it adheres. Place in a slow cooker and add the water. Cover and cook on medium-high according to the manufacturer's instructions for 6 to 8 hours. Turn the ham once halfway through cooking and occasionally check to see if the meat will pull apart with a fork; if it does, then it is done. 

Transfer the ham to a cutting board and let cool to room temperature, then pull the meat apart. Mix with the juices on the bottom of the slow cooker. 

You will have extra ham, so enjoy the rest in sandwiches or rice dishes.

To prepare the mac and cheese, in a heavy saucepan over medium-low heat, melt the butter. Add the flour and cook, stirring, for 10 minutes, being careful that it does not brown. Let cool slightly.  

Add the wine and 1/2 cup of the milk to the butter-flour mixture and stir until smooth. Add another 1/2 cup milk and stir again until smooth. Increase the heat to medium and slowly stir in the remaining milk and the cream to ensure that no lumps form. While stirring, bring to a simmer; the mixture should thicken as it simmers. Be sure to stir in the corners and the bottom of the pan to prevent the bottom from burning. Simmer until the mixture is smooth and silky, at least 20 minutes. If there are any lumps, strain the mixture and return it to the pan over medium-low heat. 

Stir in the cheese, mustard, pulled ham and white pepper. Add the salt and taste, adding more salt if needed. Remove from the heat. Add the cooked macaroni to the cheese sauce and stir until well combined.  

Meanwhile, preheat the oven to 375°F.  

Transfer the mac and cheese mixture to a 9-inch square ceramic baking dish. Top with the bread crumbs. Bake until bubbling hot and crispy-golden brown on top.

Enjoy with a glass of Holdredge Pinot Noir!

In a bowl, stir together the panko, butter, thyme, oregano, salt and pepper.