| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 16 | Servings | |
INGREDIENTS
| 1 | Boneless ham; 9 pounds | |
| 1 | pk | (16-oz) light brown sugar |
| 2 | Bottles champagne; extra dry | |
| 3 | tb | Honey |
| 1 1/2 | ts | Ground ginger |
| 1 1/2 | ts | Dry mustard |
INSTRUCTIONS
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. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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