champagne glazed baked ham



i have to admit that i really like holiday ham. i traditionally purchase a spiral cut ham, since i have always had great success with baking and serving this type of ham presentation.  this year i decided to try another type of ham glaze for our Easter dinner.  i searched many recipes and decided on a combination of techniques and i highly recommend this champagne glaze.

although i did not purchase the most expensive type of champagne, i would expect that other brands and more expensive champagnes would give different tastes and flavors to the ham.  that being said, my less than fifteen dollar bottle gave a delicious and wonderful flavored glaze to the meat.  since the glaze is boiled and added during the last 45 minutes of baking, there is additional glaze left over which i kept warm and served in a gravy dish for topping the ham slices at the table.  i highly recommend this glaze and will certainly make it another time for other holiday meals.

to prepare the ham:  preheat the oven to 350 degrees and place the ham in the bottom of a roasting pan, not on a roasting rack.  pour 1/2 bottle of champagne over and around the ham.  cover the ham and bake in the oven 20 minutes per pound until proper temperature for serving.

while the ham is cooking, put 1 1/2 cups of champagne in a sauce pot, add 3/4 cup of light brown sugar, 4 1/2 teaspoons honey, 3/4 teaspoon ground ginger, 3/4 teaspoon dry mustard powder, and 1/2 tablespoon vanilla.  bring this mixture up to a boil and cook about 15 minutes until thickened, forming a glaze like texture.


during the last 45 minutes of cooking, baste the ham outside of the oven every fifteen minutes.  continue to cook with the cover on the ham until total cooking time has completed.

serve the warmed extra glaze on the table for presentation.  this is a perfect recipe for any holiday ham and can be adapted for baked ham of all sizes. using this technique, the ham stays very moist and tasty.


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