Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8       pound         bone-in ham, with rind 
  1       medium        fennel buld, trimmed and cut into 1/2 inch wedges
  1       medium        onion, cut into 1 inch wedges
  2       tablespoons   olive oil
  2       cups          broccoli flowerets
  2       medium        red sweet peppers, seeded and cut into 1 inch pieces
  1       15-ounce can  cannellini beans, rinsed and drained
   1/4    cup           white wine vinegar
  3       tablespoons   olive oil
  2       cloves        garlic, minced
   1/4    teaspoon      salt
   1/4    teaspoon      pepper
  2       tablespoons   snipped fresh basil
  6       ounces        rotini or penne pasta
  1       cup           chopped tomatoes
   1/4    cup           grated fresh Parmesan cheese

Preparation:

Place fennel and onion in a shallow roasting pan. Drizzle with the 2 tablespoons oil, tossing to coat vegetables. Bake, uncovered, in a 425 F oven for 25 minutes. Stir in broccoli and red sweet peppers. Roast 10 minutes more or till vegetables are crisp-tender. Remove from oven. Stir in cannellini beans. For Dressing, combine vinegar, the 3 tablespoons olive oil, garlic, salt, pepper, and basil in a screw-top jar. Cover and shake well. Drizzle over roasted vegetable and bean mixture. Meanwhile, cook pasta according to package directions. Drain. Toss with roasted vegetable and bean mixture. Spoon into a serving bowl. Garnish with chopped tomatoes and Parmesan cheese. Serve immediately.