Champagne Baked Ham

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.

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.

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