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Ham Baked in Champagne Recipe

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This recipe for Ham Baked in Champagne, by , is from The 2009 Zens Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Leoda Zens
Added: Sunday, October 18, 2009


1 butt portion fully cooked ham (8-15 lbs.)
1 bottle dry champagne
powdered sugar
1 cup whipping cream, room temperature
2 Tbsp cornstarch
1/4 cup cold water
2 tsp. brown sugar
ground white pepper to taste
1 Tbsp butter

Preheat oven to 350. In a large pot, cover ham with water. Bring to a boil. Then simmer for 10 minutes. Drain, Rinse and Pat dry.
Put ham in roasting pan. Pour champagne all over. Cover securely with foil.
Bake for 1 1/2 hours, basting often. Drain all liquids and reserve. Put ham back in roasting pan.
Sprinkle with powdered sugar. Bake uncovered for 15 minutes or until nicely glazed.
Meanwhile, put liquid in saucepan. Cook to reduce to 1 1/2 cups. Stir in cream. cook until reduced to 2 cups. Dissolve cornstarch in 1/4 cup water. Stir into sauce. Thicken. Stir in sugar, pepper and butter. Taste and adjust seasonings.
Serve ham thinly sliced. Pass sauce.

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