Ham in Champagne
Yield
15 servingsPrep
20 minCook
140 minReady
160 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 19 | pounds |
ham
boneless |
|
| 2 | each |
champagne
4/5 quart, extra dry |
*
|
| 1 ½ | teaspoons |
ginger
ground |
|
| 1 | x |
pineapple
slices |
*
|
| 1 | pound |
brown sugar, light
|
|
| 3 | tablespoons |
honey
|
|
| 1 ½ | teaspoons |
dry mustard
|
|
| 1 | x |
apples
spiced, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8.6 | kg |
ham
boneless |
|
| 2 | each |
champagne
4/5 quart, extra dry |
*
|
| 7.5 | ml |
ginger
ground |
|
| 1 | x |
pineapple
slices |
*
|
| 453.6 | g |
brown sugar, light
|
|
| 45 | ml |
honey
|
|
| 7.5 | ml |
dry mustard
|
|
| 1 | x |
apples
spiced, optional |
*
|
Directions
Score ham and place on rack in baking pan.
Cover top with 1 cup brown sugar, and pour over 1 bottle champagne.
Bake at 325℉ (160℃) 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.
