I needed a quick and easy entree for a small Mother’s Day/Anniversary celebration for my parents. I selected this recipe but deboned the ham for easier transporting to their house and carving. Plus, I get the ham bone to save for myself for some ham and bean soup! Being tee-totalers we don’t have any partial bottles of sparkling wine sitting around so I had buy a bottle and discard the extra. The brandy comes in convenient airplane sized bottles so no waste there! If this tastes half as good as it smells, we’ll have a winner!
Warren Stevens of Boise sends us this favorite recipe fof a ham basted with champagne and served with a delightful sweet mustard glaze.
Champagne Ham with Mustard Glaze
1 fully cooked shank half ham (6 to 8 lb.)
3/4 cup (1 split, 187.5 ml) champagne
1/3 cup Dijon mustard
3/4 cup firmly packed brown sugar
3 tablespoons brandy
Cut off and discard the tough, leather-like skin from ham. Score fat and stud with cloves. Place ham in a 10- by 15-inch roasting pan; pour the champagne over the ham.
Bake, uncovered, in a 325| oven, basting frequently with pan drippings, until a meat thermometer inserted in the thickest portion (not touching bone) registers 140|; allow 20 to 22 minutes per pound, 2 to 3 hours.
Meanwhile, in a 1- to 1 1/2-quart pan, combine mustard, sugar, and brandy. Place over low heat and cook, stirring, until sugar dissolves. Brush ham with mustard mixture several times during the last 30 minutes of baking. Offer remaining mustard sauce to spoon over individual portions. Makes about 12 servings.