Baked Ham in Champagne
- 1 (9 - 10 pound) boneless ham
- 1 pound light brown sugar, divided
- 2 bottles extra-dry champagne, divided
- 3 tablespoons honey
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons dry mustard
- Pineapple slices
- Sliced apples
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- Score ham and place on rack in baking pan. Cover top with 1 cup brown sugar and
pour 1 bottle champagne over the top.
- Bake at 325 degrees F for 2 hours.
- Combine remaining bottle champagne, remaining brown sugar, honey, ginger and
mustard and bring to a rolling boil in saucepan.
- Lower heat and simmer while basting ham every 15 minutes.
- Garnish with pineapple and apples, if desired.
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