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Baked Ham in Champagne



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Gds Vins de Champagne, circa 1910
Gds Vins de Champagne, circa 1910
Casimir Brau
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Baked Ham in Champagne
Los Angeles Times California Cookbook

Los Angeles Times, 1981 (Harry N Abrams)


Yield: 15 to 20 servings

One 9-pound) boneless ham
One 1-pound box light brown sugar
Two (4/5 quart) bottles extra dry champagne
3 tablespoons honey
1 1/2 teaspoons ground ginger
1 1/2 teaspoons dry mustard

Score ham and place on rack in baking pan. Cover top with 1 cup brown
sugar and pour over 1 bottle champagne. Bake at 325 degrees F. 2 hours.
Combine remaining bottle champagne, remaining brown sugar, honey,
ginger, and mustard and bring to rolling boil in saucepan. Lower heat
and simmer while basting ham every 15 minutes until done. Garnish
with pineapple slices and spiced apples, if desired.

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