Title: Baked ham in champagne
 Categories: Meat
      Yield: 16 Servings
 
      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
 
  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
  
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