LIVE
Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Much of the flavor from the Champagne and vanilla bean seeds ends up in the pan drippings, which are then used to create a simple sauce.

Recipe by Cooking Light December 2001

Gallery

Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
30 servings (serving size: 3 ounces ham and about 1 1/2 teaspoons sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • Trim fat and rind from ham. Score outside of ham in a diamond pattern, and stud with cloves. Place ham, bone end up, in a roasting pan coated with cooking spray. Pour 1 cup Champagne over ham. Bake at 350° for 45 minutes.

  • Scrape seeds from vanilla bean into a small saucepan. Add vanilla bean and 1/2 cup Champagne to pan. Bring to a boil; cook 2 minutes. Stir in apple jelly; cook 3 minutes or until jelly dissolves, stirring constantly. Remove from heat. Discard vanilla bean. Pour half of Champagne mixture over ham. Bake 30 minutes; pour remaining Champagne mixture over ham. Bake an additional 30 minutes or until ham is thoroughly heated. Place ham on a platter; cover loosely with foil. Let stand 15 minutes.

  • Place a zip-top plastic bag inside a 2-cup glass measure or bowl. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain the drippings into a bowl, stopping before the fat layer reaches opening; discard fat. Serve sauce with ham.

  • Note: Wine Suggestion: Pairing ham with wine takes some care. But this recipe, oriented as it is to vanilla and apple flavors, takes the ham in a Chardonnay direction. Like this dish, Chardonnay has vanilla and apple flavors, and its light sweetness mirrors that of the ham. Opt for a Chardonnay that's not too oaky. Try the Gloria Ferrer form the Carneros region of California ($22) or, for a steal, the McPherson Chardonnay from South Eastern Australia ($8).

Nutrition Facts

154 calories; calories from fat 28%; fat 4.7g; saturated fat 1.5g; mono fat 2.2g; poly fat 0.5g; protein 17.8g; carbohydrates 8.4g; cholesterol 45mg; iron 1.3mg; sodium 830mg; calcium 8mg.
Advertisement