Baked Ham In Champagne Food

CHAMPAGNE BAKED HAM

Steps:

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Bake, uncovered, at 325° for 1-1/2 hours., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until glaze is reduced by half. Remove from the heat., Baste ham with glaze; bake 30 minutes longer or until a thermometer reads 140°, basting twice with glaze. Serve with remaining glaze.

BAKED HAM IN CHAMPAGNE

Steps:

• Score ham and place on rack in baking pan.
• Cover top with 1 cup brown sugar and pour over 1 bottle champagne.
• Bake at 325 ° for 2 hours.
• Combine remaining bottle champagne, remaining brown sugar, honey, ginger and mustard and bring to rolling boil in saucepan.
• Lower heat and simmer while basting ham every 15 minutes until done.
• Garnish with pineapple slices and spiced apples, if desired.

BAKED HAM

Steps:

• Preheat oven to 300 degrees. Cut away fat from ham, leaving about 1/4-inch fat all around. Remove any tough skin. Score fat in a diamond pattern with a sharp knife, being careful not o cut into the meat of the ham. Place ham, fattier side up, in a roasting pan and roast on a middle rack of the oven. A good roasting guideline is about 15 minutes per pound with the final internal temperature at about 140 degrees.
• While the ham is roasting, mix together all the ingredients for the glaze. About halfway through the roasting time, increase the temperature to 350 degrees and begin brushing the ham with the glaze, repeating about every 15 minutes. If the sugar starts to burn the bottom of the pan, keep adding stock or water.
• When the ham is finished, remove to a cutting board and let rest for 15 minutes before carving. If you'd like, deglaze the pan with a little white wine and add the remaining stock of water. Reduce to make a sauce. Alternatively, just serve the ham with a nice selection of mustards and chutneys.

BAKED HAM WITH MUSTARD SAUCE

Steps:

• In a small saucepan, off heat, combine sugar, mustard, salt and pepper. Whisk in vinegar until it forms a paste. Add cream, whisking, and beat in yolk. Heat over low heat, whisking constantly, until sauce thickens slightly, do not boil or sauce will curdle.
• Serve the sauce warm with slices of baked ham.

BAKED HAM

Steps:

• Place all except ham in a roaster pan, stirring well till brown sugar is dissolved.
• Trim outer skin from ham, make a slit with knife on bottom, sides and top of ham.
• Place ham in juice mixture and bake covered at 350 for at least a couple of hours.
• Baste well with baster every 30 minutes until done.
• Serving size 4 oz.

BAKED HAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place ham in a roasting pan, and press whole cloves into the top at 1 to 2 inch intervals. Pack the top with a layer of brown sugar. Pour enough water into the bottom of the roasting pan to come to a 1 inch depth. Cover the pan tightly with aluminum foil or a lid.
• Bake for 4 1/2 to 5 hours in the preheated oven (about 22 minutes per pound), or until the internal temperature of the ham has reached 160 degrees F (72 degrees C). Make sure the meat thermometer is not touching the bone. Let stand for about 20 minutes before carving.

BAKED HAM

Steps:

• Ham labeled "Cook Before Eating"
• Preheat the oven to 325°F. Place the ham on a rack in a shallow roasting pan. For a whole 10- to 15-pound ham, allow 18 to 20 minutes per pound; for a half--5 to 7 pounds--about 20 minutes per pound; or for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes to the pound. In all cases, cook uncovered until the internal temperature reaches 160°F. For an attractive, quick finish, remove the ham from the oven about 30 minutes before it is done and glaze as directed below.
• II. Ham labeled "Fully Cooked" or "Ready to Eat"
• Preheat the oven to 325°F. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. For a whole ham, allow 15 to 18 minutes to the pound; for a half, 18 to 24 minutes per pound. The ham will be ready when the internal temperature reaches 140°F. To glaze the ham, remove it from the oven about 30 minutes before it is done, and increase the oven heat to 425°F. Remove all the rind but a collar around the shank bone. Slash the fat in the top of the ham in a diamond pattern, and cover the surface with brown sugar, dry mustard moistened with cider vinegar, prune juice, wine or ham drippings.
• Stud the fat at the intersections of the diamonds with whole cloves. Or decorate with alternating half pineapple rings studded with cranberries and stars cut from preserved orange peel.
• Return the ham to the oven, reduce the oven heat to 325°F again, and cook about 30 minutes. Place on a platter. Garnish with: Slices of jellied cranberry sauce topped with thin orange or pineapple slices.