Imagine a show-stopping ham that transforms your ordinary dinner into an extraordinary culinary experience. This Champagne Glazed Ham isn't just a recipe—it's a luxurious journey of flavors that will have your guests swooning with every bite. By infusing a classic ham with the elegance of champagne and a perfectly balanced glaze, you're not just cooking; you're creating a memorable masterpiece that combines French sophistication with home-cooked comfort.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 fully cooked ham (5-7 lbs)
- 1 cup champagne
- 1/2 cup brown sugar
- 1/4 cup Dijon mustard
- 1/4 cup honey
- Cloves for studding
Instructions
- Remove the ham from refrigerator 1 hour before cooking to bring it to room temperature. Preheat the oven to 325°F (165°C).
- Using a sharp knife, score the ham's surface in a diamond pattern, creating shallow cuts about 1/4 inch deep. This helps the glaze penetrate and creates an attractive presentation.
- If desired, stud the ham with whole cloves at the intersections of the diamond cuts, pressing them gently into the meat.
- Place the ham fat-side up in a large roasting pan with a rack. Cover loosely with aluminum foil to prevent excessive browning.
- In a mixing bowl, whisk together champagne, brown sugar, Dijon mustard, and honey until a smooth glaze forms.
- Bake the ham for approximately 1 hour, or about 15 minutes per pound. During the last 30 minutes of cooking, remove the foil and begin basting the ham with the champagne glaze every 10 minutes.
- The internal temperature of the ham should reach 140°F (60°C) when fully heated. Use a meat thermometer to check.
- Remove ham from oven and let rest for 15-20 minutes before carving. This allows juices to redistribute, ensuring moist meat.
- Drizzle any remaining glaze over the ham before serving. Slice and plate, garnishing with fresh herbs if desired.
Tips
- Temperature Matters: Always let your ham come to room temperature before cooking to ensure even heating.
- Scoring Technique: Take time to carefully score the ham's surface in a diamond pattern. This isn't just for looks—it helps the glaze penetrate and caramelize beautifully.
- Glaze Application: Be patient when basting. Apply the champagne glaze every 10 minutes during the final cooking stage to build depth of flavor and create a stunning, glossy finish.
- Meat Thermometer is Key: Don't rely on guesswork. Use a meat thermometer to ensure your ham reaches the perfect 140°F internal temperature.
- Resting is Crucial: Allow your ham to rest for 15-20 minutes after cooking. This step ensures the juices redistribute, keeping the meat incredibly moist and tender.
- Champagne Selection: While any champagne works, a dry or brut variety will provide the best balance in your glaze.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
