Baked Ham Glazed with Champagne

• Gluten free

• Meat

  • 1 (9-lb. reduced-sodium, bone-in cured ham, reduced-sodium bone-in cured

• Produce

  • 1 Pineapple
  • 1/4 cup Pineapple in, canned juice

• Condiments

  • 2 tbsp Dijon mustard
  • 1/4 cup Maple syrup or honey, pure

• Baking & Spices

  • 2 cups Brown sugar, packed light
  • 1/2 tsp Cloves, ground

• Beer, Wine & Liquor

  • 1 (750-milliliter bottle Champagne or other dry sparkling white wine, dry

Found on cookinglight.com

Description

Directions

• Preheat oven to 325°F. Line a roasting pan with aluminum foil. Place ham on a rack in prepared pan. Using a sharp knife, make shallow cuts in fat. Pour 1 cup Champagne over ham; sprinkle with 1 cup brown sugar. Cover ham with foil. Combine syrup, crushed pineapple, mustard, cloves, remaining Champagne, and remaining brown sugar in a medium saucepan. Bring to a boil over high; reduce heat to medium, and simmer until alcohol flavor has cooked out, about 5 minutes. Place ham in oven; bake for 1 hour. Uncover and baste with maple syrup mixture. Cover ham; bake 1 hour. Uncover, baste, and return to oven; bake ham, uncovered, basting every 10 minutes, until a thermometer inserted in center of ham registers 115°F, about 30 additional minutes. Top with pineapple slices, if desired. Let stand 10 minutes before slicing.