Champagne, maple syrup and pineapple combine for delicious glaze over boneless baked ham. Easter and Christmas dinner favorite. Great recipe to feed a crowd.
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 thermometerreads 140 degrees.