- 1 [9-pound / 4-kg] boneless ham
- 1 pound [454 g] light brown sugar
- 2 [25 1/2-ounce / 800-mL] each bottles extra-dry Champagne
- 3 tablespoons [45 mL] honey
- 1 1/2 teaspoons [7,5 mL] ground ginger
- 1 1/2 teaspoons [7,5 mL] dry mustard
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- Preheat oven to 325°F [160°C].
- Score then transfer ham onto the rack of a roasting pan.
- Cover top of ham with 250 mL [1 cup] brown sugar; pour 1 bottle Champagne all over the ham.
- Bake ham into preheated oven for 2 hours.
- Then, into a saucepan, mix together remaining bottle Champagne and brown sugar with honey, ground ginger and dry mustard.
- Bring mixture to a rolling boil.
- Lower heat and leave mixture to simmer really slowly; baste ham with half of mixture.
- Bake ham for 15 minutes more, then baste ham with remaining mixture.
- Bake ham for approximately 15 minutes more, until done.
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