Cut out the stalks and remove the seeds from the peppers. If you are grinding the meat yourself, grind the ham at the same time. Otherwise, thoroughly mix the meat and ham together in a bowl. Gently squeeze the excess milk out of the bread, if necessary, and add the bread to the bowl with the garlic, parsley, egg and wine. Season with salt and mix well. Fill the peppers with the meat mixture, using a teaspoon, and secure the tops in place with wooden toothpicks. Heat the oil with 2 tablespoons water in a deep skillet. Add the peppers, three at a time, and cook over a low heat for 10 minutes. Using a slotted spoon, transfer the cooked peppers to a clean pan, arranging them in a single layer. Drain off all but about 5 tablespoons of oil from the skillet and reheat. Add the onion and cook over a low heat, stirring occasionally, for about 10 minutes, until browned. Add the tomatoes and carrots and cook, stirring occasionally, for a further 5 minutes. Stir in the flour and cook, stirring constantly, for 2 minutes, then stir in the wine and 4 cups water. Simmer for 15 minutes, then transfer to a blender, process until smooth and pour into the pan of peppers. Season with salt and cook over a low heat, stirring occasionally, for 15 minutes. If the sauce is too thick, add a little hot water. Serve in a deep dish. This recipe can be prepared in advance as it is delicious when reheated.