Champagne Glazed Ham
I don’t entertain all that often. Or rather I should say I don’t entertain grown up people all that often. Champagne glazed ham is pretty likely to appear when I get to feed grownups. When there are grownups at my table, I really, really, really want to have real conversations that don’t involve Spongebob, video games or 354 ways to do and redo your hair before school while everybody else waits in the car.
With that in mind, I’m all about dishes that really have the ‘ah-ha!’ factor. The foods that are beautiful to look at, meltingly luscious and super easy. If it involves some sort of frosty adult beverage? Even better. Notice the recipe doesn’t use but about a cup and a half of the champagne. That means you’ll have about 2/3 of the bottle to take care of. Preferably while you get to have conversations that don’t involve poopie-heads. And because this particular recipe is so ridiculously easy, you’ll actually get to enjoy your company.
This is a great one for celebrations too – try this for Easter. Depending on how you plan your morning, this can bake while you head to church or watch the Easter egg hunt. Throw on some scalloped potatoes and roast some asparagus last minute, and you can have a champagne worthy brunch.
Recipe: Champagne Glazed Ham Recipe, How to Make a Champagne Glaze for Ham
Summary: Unbelievably decadent and delicious – and so easy!
- 1 fully cooked ham – bone in will take longer but I think they taste better – about 9 pounds
- 1 ½ cups champagne
- 1 cup brown sugar, firmly packed
- 2 tablespoons honey
- 1 teaspoon ground ginger
- 1 teaspoon ground mustard
- Preheat the oven to 325F.
- Place the ham on a rack in a shallow roasting pan, or on a rack over a baking sheet. With a very sharp knife score the surface of the ham, making diamond shapes about ½ inch deep. Bake the ham, uncovered for about 2 hours if there’s a bone, or 1 ½ hours if boneless.
- In the meantime, combine all the remaining ingredients in a small saucepan. Bring to a boil, reduce to a simmer, and cook until the glaze is reduced by half. Remove from heat.
- After two hours (or 1 ½ hours for boneless), baste the ham with the glaze. Bake for an additional 30 minutes, basting every ten minutes with the glaze, until a meat thermometer shows an interior temperature of 140F. Slice thin, and serve with remaining glaze.
Number of servings (yield): 12
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