1) Peel And chopped the shallots and put the dried mushrooms in warm water for 20 minutes. Wash the herbs, drain them and put them in a pan covered with a little salt; cook them for 2-3 minutes. Drain them, let them cool, squeeze and chop finely.

2) Do stew the shallots prepared in a pan with 20 ml of oil e 20 ml of water until they are transparent; unite the drained mushrooms and 1 ladle of their filtered water, add salt and cook covered for 5 minutes. Add the chopped herbs and cook for another 5 minutes.

3) Chop the marjoram. Roll out the slices of raw ham on a sheet of baking paper, one next to the other, overlapping them slightly. Place the open slice of meat on the bed of ham and flavor it with a pinch of salt, ground pepper and chopped marjoram; cover with the mushroom mixture.

4) Roll up meat and ham on the filling, helping you with the parchment paper below; tie the roast with several turns of kitchen twine. Transfer it in the pan with the remaining butter flakes, 4 tablespoons of oil and the garlic cloves. Bake in a preheated oven at 200 ° for 20 minutes. Lower the temperature a 180 °, pour the wine and continue for 40 minutes. Let the meat rest wrapped in aluminum foil for 10 minutes. Serve sliced ​​with its cooking juices.