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1. Combine 1 cup of Marsala, ¼ cup of olive oil, the lemon juice and bay leaves in a large glass or stainless-steel bowl. Turn the fresh ham in this marinade until it is thoroughly moistened. Marinate at room temperature for at least 6 hours or in the refrigerator for at least 12 hours-turning the ham 2 or 3 times.
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2. Preheat the oven to 350°. Remove the ham from the marinade and pat it dry with paper towels. Strain the marinade into a small bowl. Combine the onions, carrots and celery and chop them together into very small pieces.
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3. This chopped mixture is called a battuto, which is called a soffritto after it is cooked. Heat 2 tablespoons of olive oil in a heavy 4- to 6-quart flameproof casserole just large enough to hold the ham comfortably.
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4. Add the battuto and cook over moderate heat, stirring frequently, for about 10 minutes, or until it is lightly colored. Heat the remaining 2 tablespoons of oil in a heavy 10- to 12-inch skillet until a light haze forms over the oil.
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5. Brown the ham in the skillet, starting it fat side down and turning it with 2 wooden spoons. When it is a golden-brown color all over, place the ham on top of the soffritto in the casserole and insert a meat thermometer deep into the thickest part of the meat.
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6. Discard almost all of the fat from the skillet, leaving just a film on the bottom. Pour in the strained marinade and boil it briskly over high heat, stirring and scraping in any browned bits that cling to the pan.
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7. When the marinade has reduced to about half its original quantity, add it to the casserole along with the beef stock. If the liquid does not come 1/3 of the way up the side of the ham, add more stock.
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8. Bring the casserole to a boil on top of the stove, cover and place on the middle shelf of the oven. Braise the ham until the thermometer reaches 185°- which should take 3 to 3½ hours. Transfer the ham to a heated platter, and let it rest for about 15 minutes to make carving easier.
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9. Strain the sauce from the casserole through a fine sieve into a 1½- to 2-quart saucepan, pressing down hard on the vegetables to extract all their juices before discarding them.
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10. Skim the surface of fat, then bring the sauce to a simmer over moderate heat. Mix the arrowroot with 2 additional tablespoons of Marsala and, when the arrowroot has dissolved, stir it into the simmering sauce.
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11. Continue cooking, stirring constantly, until the sauce thickens and clears. Do not let it boil. Taste the sauce for seasoning. Carve the ham into thin slices and arrange the slices in a row on a heated serving platter. Pour a few tablespoons of the sauce over the ham before serving it, and pass the rest separately.
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