Much of the flavor from the Champagne and vanilla bean seeds ends up in the pan
drippings, which are used to create a simple sauce.
1 (11-pound) 33%-less-sodium smoked, fully cooked bone-in ham
24 whole cloves
1 1/2 cups Champagne or sparkling wine, divided
1 (2-inch) piece vanilla bean, split lengthwise
1 cup apple jelly
Heat oven to 350 degrees F.
Trim fat and rind from ham. Score outside of ham in a diamond pattern; 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 degrees F for 45 minutes.
Scrape seeds from vanilla bean into a small saucepan. Add bean and 1/2 cup
Champagne to pan. Bring to a boil; cook 2 minutes. Stir in 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-type plastic bag inside a 2-cup glass measuring cup 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 drippings into a bowl, stopping before fat layer reaches opening;
Serve sauce with ham.
Yield: 30 servings (serving size: 3 ounces ham and about 1 1/2 teaspoons sauce)
Calories 154 (28% From Fat); Fat 4.7g (Sat 1.5g, Mono 2.2g, Poly 0.5g); Protein
17.8g; Carb 8.4g; Fiber 0g; Chol 45mg; Iron 1.3mg; Sodium 830mg; Calc 8mg
Posted by Footsie at Recipe Goldmine 3/21/2002 9:01 am.