Score the ham (1.2-1.5 kg) with a dozen cloves of garlic. Brush the ham with 2 teaspoons mustard. Add salt and pepper. Coat the mould with lard, place the ham in the mould and put it in an oven preheated at 200 °. After 30 minutes of cooking, arrange the vegetables cut in pieces (1 carrot, 1 piece of celery) around the ham and baste the ham regularly with its juice. If the ham does not give enough juice, add a little vegetable stock. Leave to cook for an hour. Take the ham out of the oven and keep it warm. Mix the stock 200 ml white wine and the rest of the stock, and reduce slightly. Add a mashed cooked potato to make the sauce creamy. Strain through a colander. Add salt and pepper. Cut the ham in slices and serve with the sauce, potatoes and bundles of beans in bacon.