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Champagne Baked Ham

Yield 20 to 24 servings


  • 1 (12- to 14-pound) fully cooked ham
  • 1 quart Champagne
  • 1 quart water
  • 2 cups sorghum
  • 14 to 16 whole cloves
  • 1 tablespoon prepared mustard
  • 1 1/2 cups firmly packed dark brown sugar
  • Jelly Sauce

How to Make It

  1. Place ham in a large roasting pan. Pour champagne, water, and sorghum over ham. Cover and bake at 350° for 3 hours and 15 minutes, turning ham in pan every hour to moisten.

  2. Place ham, fat side up, on a cutting board. Trim outer layer of skin. Score fat in a diamond pattern; stud with cloves. Brush mustard over fat; coat with sugar. Broil until sugar melts and forms a glaze.

  3. Transfer ham to a serving platter . Cut into slices , and serve hot with Jelly Sauce.

Oxmoor House Homestyle Recipes