Mix together the salt, pepper, garlic, shallots, chives, rosemary, and olive oil. Set aside.
Open up the boned ham and turn skin side up. Using a sharp knife, slash the skin and fat, but not into the flesh, in a diamond pattern. Turn the ham over. Slather 1/2 of the herb mixture on the inside of the ham. Roll and tie the ham. Slather the remaining herb mixture on the outside of the ham.
Place the ham in a large roasting pan and cook in the oven for 1/2 hour. Baste with some of the white wine and turn down the oven temperature to 350 degrees F.
Baste the roast every 20 minutes for 1 hour. When the internal temperature reaches 165 degrees, remove the ham from the oven.
Let the roast rest for 10 minutes before carving into thin slices.