Ingredients
- 1 spiced apples
- 8,200 gr ham (boneless)
- 700 gr extra dry champagne
- 425 gr brown sugar (light)
- 16 ml honey
- 7 ml dry mustard
- 3 gr ginger (ground)
- 1 slice pineapple
Score ham and place on rack in baking pan. Cover top with 1 cup brown sugar, and pour over 1 bottle champagne. Bake at 160ºC 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.
