Score rind of ham or slash in 1 inch squares, being careful not to cut through. Rub with salt and pepper. Bake at 450 Degs for 1 hour. Remove rind. Return ham to oven. Reduce heat to 325 deg. and cook for 50- 60 minutes. (Bake ham to internal temperture of 185 deg. on meat thermometer, basting periodically with water.) Remove ham, keep warm. Reserve drippings. Brown flour in butter. Strain reserved drippings. Skim off and discard fat. Measure 1 3/4 cups drippings. Add drippings to butter-flour mixture. Cook stirring, untill thickened. Add wine and mustard. Reheat. Serve gravy over ham. Serve sauerkruat separately. Garnish ham with apples and prunes.