Ham in Champagne

Nineteen pounds of boneless ham baked in two full bottles of extra dry champagne with a pound of brown sugar, honey, ginger, and dry mustard. This is a holiday centerpiece that feeds 15 and fills the kitchen with the most incredible aroma.

The first bottle of champagne goes into the pan at the start, along with a cup of brown sugar packed onto the scored surface. The champagne steams inside the covered pan for the first 2 hours, keeping the massive ham moist while the sugar begins to caramelize.

The second bottle simmers on the stovetop with the remaining brown sugar, honey, ginger, and mustard into a thick, bubbling basting syrup. Every 15 minutes, this glaze goes over the ham, building up coat after coat of sticky, golden lacquer. By the time it’s done, the surface is deeply caramelized and shiny.

Scoring the ham before cooking is essential. Those crosshatched cuts let the champagne and sugar penetrate the surface and create ridges that catch and hold the glaze.

Chef Tips

• Use extra dry champagne, not brut or sweet. Extra dry has just enough residual sugar to complement the ham without making the glaze cloying.
• Baste religiously every 15 minutes during the second phase. Each coat builds the glaze.
• A meat thermometer should read 140°F (60°C) for a pre-cooked ham.
• Garnish with pineapple rings and spiced apples for a retro-glamorous presentation.

Variations

• Bourbon glazed ham: Replace one bottle of champagne with bourbon for a deeper, smokier Southern glaze.
• Pineapple studded: Pin pineapple rings and maraschino cherries to the scored surface with cloves before baking.
• Prosecco version: Use prosecco instead of champagne for a more budget-friendly but equally festive result.