Recipe: Veal Breast Stuffed with Spinach, Pine Nuts, and Raisins

my recipe doen't have ham in it,but you could add some.
Veal Breast Stuffed with Spinach,Pine Nuts,and Raisins
For the stuffing:
4 T. unsalted butter
1 medium onion,finely chopped
8 oz. mushrooms,coarsely chopped
1/4 cup coarsely chopped pine nut1/4 t. each dried rosemary,sage,and thyme,crumbled
1 package (10oz) frozen chopped spinach,thawed
1 cup soft bread crumbs (2 slices)
1/3 cup golden raisins
2 T. dry sherry,Port,or Madiera
1/2t. salt
1/4 t. pepper
For the veal:
3 1/2 to 4 pounds boneless veal breast,trimmed
1/2 t. each salt and pepper
1/2 t. each dried rosemary and sage,crumbled
For the poaching liquid
2 cups chicken stock or canned chicken broth
6 cups water
1 cup dry white wine
1 med. carrot,peeled and thinly sliced
4 green onions,thinly sliced
1/4 t. each dried rosemary and thyme,crumbled
3 sprigs parsley
!. Melt the butter in a heavy 12-inch skillet over moderate heat.Add the onion,and saute til golden-about 10 min..Stir in garlic,mushrooms,pinenuts,rosemary,sage,thyme and spinach.Reduce the heat to low and cook, uncovered, stirring occasionally, until all the flavors are blended- 2
or 3 min.. Set aside.
2. Pound the veal on both sides with a meat mallet to produce a even thickness. Sprinle with s & p ,rosemary,and sage. Fill the center of the veal with the stuffing, leaving a 1 1/2-inch margin all around.

3. Wrap the long sides of the veal over the stuffing,overlapping them to make sausage-shaped roll, and sew it shut with heavy-duty thread or thin twine.( do not sew too close to the edge of the meat,or it will burst during cooking,) sew side seams.
4. Place the stuffed veal in a large flameproof casserole.Add all the ingredients for the poaching liquid and bring to a simmer over moderate heat. Reduce the heat to low,cover,and cook until tenderrr- 2 to 2 1/2 hours.Transfer veal to a platter ,cover with foil,and keep warm.
5. Skim any fat from broth.Boil the broth,uncovered,over moderate heatelly high heat until reduced by half- 15 to 20 min.. Cool slightly. Transfer the broth and the vegetables to an electric blender or food processor and puree, in 2 batches if necessary, for about 30 seconds. Return the puree to the casserole and boil over high heat, uncovered, until slightlt thickened- 15 to 20 min..
6. Remove the thread and cut veal roll into 1/2 slices. Pass sauce separately.