Serve this elegant roast with such spring vegetables as small new potatoes (steamed in their skins, and tossed with chives and butter) and glazed baby carrots.
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- Score a diamond pattern into the ham, about 1/3 inch deep. Place the ham, flat side down, in a large oven roasting bag. In a large bowl, whisk wine, oil, sliced shallots, garlic, mustard, coarsely chopped tarragon and parsley, and peppercorns together to combine. Pour into the bag and close securely with a rubber band. Insert the bag with the ham into the second bag and twist the bag closed. Place in a large bowl. Refrigerate, turning occasionally, for at least 12 and up to 18 hours.
- Preheat oven to 325 degrees F. Position the rack in the lower third of the oven.
- Line the bottom of a shallow roasting pan with aluminum foil.