We use the term “Champagne” loosely: Feel free to use a less expensive bubbly such as prosecco, cava, or crémant. The sparkling wine lends a little razzle-dazzle to the retro-chic combo of ham and pineapple. If you’re using maple syrup, try Grade B—it has more intense maple flavor than Grade A.
1 (9-lb.) reduced-sodium, bone-in cured ham
1 (750-milliliter) bottle extra-dry Champagne or other dry sparkling white wine, divided
2 cups packed light brown sugar, divided
1/4 cup pure maple syrup or honey
1/4 cup canned crushed pineapple in juice
2 tablespoons Dijon mustard
1/2 teaspoon ground cloves
Pineapple slices (optional)
Est. added sugars 12g
How to Make It
Preheat oven to 325°F.
Line a roasting pan with aluminum foil. Place ham on a rack in prepared pan. Using a sharp knife, make shallow cuts in fat. Pour 1 cup Champagne over ham; sprinkle with 1 cup brown sugar. Cover ham with foil.
Combine syrup, crushed pineapple, mustard, cloves, remaining Champagne, and remaining brown sugar in a medium saucepan. Bring to a boil over high; reduce heat to medium, and simmer until alcohol flavor has cooked out, about 5 minutes.
Place ham in oven; bake for 1 hour. Uncover and baste with maple syrup mixture. Cover ham; bake 1 hour. Uncover, baste, and return to oven; bake ham, uncovered, basting every 10 minutes, until a thermometer inserted in center of ham registers 115°F, about 30 additional minutes. Top with pineapple slices, if desired. Let stand 10 minutes before slicing.
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