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.

Leonard Roberts
This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey

Recipe Summary test

20 mins
3 hrs
Serves 40 (serving size: 1/2 (1/8-inch-thick) slice)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°F.

  • 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.

  • 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.

  • 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.

Nutrition Facts

164 calories; fat 4.1g; saturated fat 1.3g; mono fat 1.9g; poly fat 0.4g; protein 15g; carbohydrates 14g; cholesterol 39mg; iron 1mg; sodium 736mg; calcium 17mg; sugars 12g; added sugar 12g.