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Ham with Champagne and Vanilla Glaze




Source of Recipe


Internet


List of Ingredients




1 (11-pound) 33 percent-less-sodium smoked, fully cooked bone-in ham
24 whole cloves
Cooking spray
1 1/2 cups champagne or sparkling wine, divided
1 (2-inch) piece vanilla bean, split lengthwise
1 cup apple jelly


Recipe



Preheat oven to 350 degrees.

Trim fat and rind from ham. Score outside of ham in a diamond pattern, and stud with cloves.
Place ham, bone end up, in a roasting pan coated with cooking spray. Pour 1 cup Champagne over ham.
Bake at 350 degrees for 45 minutes.
Scrape seeds from vanilla bean into a small saucepan. Add vanilla bean and 1/2 cup champagne to pan. Bring to a boil, cook 2 minutes. Stir in apple jelly; cook 3 minutes or until jelly dissolves, stirring constantly.
Remove from heat. Discard vanilla bean. Pour half of champagne mixture over ham.
Bake 30 minutes; pour remaining champagne mixture over ham. Bake an additional 30 minutes or until ham is thoroughly heated. Place ham on a platter; cover loosely with foil.
Let stand 15 minutes.
Place a zip-top plastic bag inside a 2-cup glass measure or bowl. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain the drippings into a bowl, stopping before the fat layer reaches opening; discard fat.
Serve sauce with ham.
Yield 30 servings (serving size: 3 ounces ham and 1 1/2 teaspoons sauce).
Wine suggestion: Pairing ham with wine takes some care. But this recipe, oriented as it is to vanilla and apple flavors, takes the ham in a Chardonnay direction.