Raspberry Champagne Glazed Ham

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Ingredients

  • 1 Buffet Pit Ham (about 9 lbs.)
  • 3 1/2 cups dry champagne, divided
  • 1 1/2 cups brown sugar, divided
  • 2 (12-oz. pkg.) frozen raspberries, thawed, pureed and strained to remove seeds
  • 3 tablespoons honey
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon mustard

Preparation

  1. Heat convection oven to 325°F. Place ham, cut-side down, on rack in 2-inch deep pan. Mix together 1 1/2 cups champagne and 1 cup brown sugar; pour over ham. Cover and bake 1 1/2 to 2 hours.
  2. Meanwhile, combine remaining 1/2 cup brown sugar with raspberry puree, honey, ginger and mustard. Bring to a boil over medium heat; reduce heat to low and simmer until thickened. Stir in remaining 2 cups champagne; simmer 2 to 4 minutes until heated through. Measure 1 cup sauce for basting ham; keep remaining sauce warm.
  3. Uncover ham and bake an additional 30 minutes, basting every 10 minutes with raspberry sauce.
  4. To serve, slice ham and drizzle with 1 ounce warm raspberry sauce.

Serves: 25

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