Date: Mon, 01 Apr 1996 20:34:28 EST
From: MarySpero@prodigy.com (MS MARY E SPERO)
Source: Executive Chef, Edward Norcio, at the Paul Mason Vineyards in
Saratoga, CA
Score ham and place on rack in baking pan. Cover top with 1 cup brown sugar
and pour over 1 bottle of champagne. Bake at 325 degrees for 2 hours.
Combine remaining bottle of champagne, remaining brown sugar, honey,
ginger, and mustard and bring to a rolling boil in saucepan. Lower heat and
simmer while basting ham every 15 minutes until done. Garnish with
pineapple slices and spiced apples if preferred. Spiced crabapples make a
lovely garnish.
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