If We Were Making a Ham Instead of Going to Florence…

December 23, 2012

Champagne Ham with Brandy Glaze

This is what would be for Christmas dinner.  I highly recommend this lovely sweet ham-  It’s very special occasion as some bubbly will be left over. Evviva!


  • 1 fully cooked shank half ham (6 to 8 lbs.)
  • whole cloves
  • 1 1/4 cups dry sparkling wine, or more as needed
  • 1/3 cup Dijon mustard
  • 1/3 cup firmly packed dark brown sugar
  • 3 tbsp. brandy


  1. Preheat oven to 325 degrees. Cut off and discard any tough, leathery skin from top of ham.  Score fat in crisscross diamond pattern and stud with cloves. Put ham in a 10- by 15-in. roasting pan and pour wine over it.  Bake, uncovered, basting frequently with pan drippings and adding more wine if needed to keep at last 1/4 in. of liquid in pan.  Cook until a thermometer inserted into thickest part pf ham (not touching bone) registers 140 degrees, 2 to 3 hours (allow 20 to 22 minuts per lb.).  If ham starts to look too dark, loosely cover with foil.
  2. Meanwhile, in a 1- to 1 1/2-qt. pan, combine mustard, brown sugar, and brandy. Set over low hear and cook, stirring, until sugar dissolves. Brush ham with mustard misture several times during last 30 minutes of baking. Let ham rest 15 minutes, then slice and serve with remaining mustard sauce.

The Sunset Cookbook 

See full post here: Annabelle Breakey Photography :: Blog2012-12-22.