Baked Ham Glazed with Champagne

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Baked Ham Glazed with Champagne Recipe

Photo: Jennifer Causey

We use the term "Champagne" loosely: Feel free to use a less expensive bubbly such as prosecco, cava, or crémant. The sparkling wine lends a little razzle-dazzle to the retro-chic combo of ham and pineapple. If you're using maple syrup, try Grade B--it has more intense maple flavor than Grade A.

Serves 40 (serving size: 1/2 (1/8-inch-thick) slice)


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1 (9-lb.) reduced-sodium, bone-in cured ham
1 (750-milliliter) bottle extra-dry Champagne or other dry sparkling white wine, divided
2 cups packed light brown sugar, divided
1/4 cup pure maple syrup or honey
1/4 cup canned crushed pineapple in juice
2 tablespoons Dijon mustard
1/2 teaspoon ground cloves
Pineapple slices (optional)


Active: 20 Minutes
Total: 3 Hours

1. Preheat oven to 325°F.

2. Line a roasting pan with aluminum foil. Place ham on a rack in prepared pan. Using a sharp knife, make shallow cuts in fat. Pour 1 cup Champagne over ham; sprinkle with 1 cup brown sugar. Cover ham with foil.

3. Combine syrup, crushed pineapple, mustard, cloves, remaining Champagne, and remaining brown sugar in a medium saucepan. Bring to a boil over high; reduce heat to medium, and simmer until alcohol flavor has cooked out, about 5 minutes.

4. Place ham in oven; bake for 1 hour. Uncover and baste with maple syrup mixture. Cover ham; bake 1 hour. Uncover, baste, and return to oven; bake ham, uncovered, basting every 10 minutes, until a thermometer inserted in center of ham registers 115°F, about 30 additional minutes. Top with pineapple slices, if desired. Let stand 10 minutes before slicing.

Created date

October 2016

Nutritional Information

Calories 164
Fat 4.1 g
Satfat 1.3 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 15 g
Carbohydrate 14 g
Fiber 0.0 g
Cholesterol 39 mg
Iron 1 mg
Sodium 736 mg
Calcium 17 mg
Sugars 12 g
Est. Added Sugars 12 g