Title: Ham in Champagne
Categories: Pork, Wine, Fruits
Yield: 15 Servings
9 lb Boneless ham
1 1/2 l Extra dry champagne (2 bottles)
1 1/2 ts Ground ginger
Pineapple slices
1 lb Light brown sugar
3 tb Honey
1 1/2 ts Dry mustard
Spiced apples (optional)
Score ham and place on rack in baking pan. Cover top with 1 cup
brown sugar, and pour over 750 ml champagne.
Bake at 325 F/160 C for 2 hours.
Combine remaining bottle champagne, remaining brown sugar, honey,
ginger, and mustard, and bring to rolling boil in saucepan. Lower
heat and simmer while basting ham every 15 minutes until done.
Garnish with pineapple slices and spiced apples if desired.
