Description
Champagne, maple syrup and pineapple combine for delicious glaze over boneless baked ham. Easter and Christmas dinner favorite. Great recipe to feed a crowd.
Ingredients
Units Scale
- 1 9-lb. boneless ham
- 1/4 cup pure maple syrup or honey
- 1/4 cup canned crushed pineapple in juice
- 2 tablespoons Dijon mustard
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cups packed light brown sugar
- 1 cup Champagne or other dry sparkling white wine
Instructions
- Preheat oven to 350 degrees.
- Meanwhile, place ham on a cutting board. Using a knife, cut diamond shapes slits. Create diagonal lines across the top of the ham.
- Place in a large roasting pan.
- In a medium saucepan, combine maple syrup, crushed pineapple, Dijon mustard, ginger, and cloves. Heat over medium-high heat, add brown sugar, stirring until bubbly and it begins to thicken. Turn to medium-low heat continuing to stir. Add champagne, it will bubble up. Continue to cook and stir for about 5 minutes.
- Bake ham for 30 minutes. Baste ham with half of the champagne syrup mixture. Bake for approximately 30 minutes more or until thermometer
reads 140 degrees. - Serve with remaining syrup mixture.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Cuisine: American