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The vanilla and apple flavors in this ham recipe match well with Coeur d'Alene Cellars Chardonnay.

1 (11-pound) fully cooked bone-in-ham, spiral sliced
24 whole cloves (optional)
Cooking spray

1 1/2 cups Champagne or sparkling wine, divided
1 (2-inch) piece vanilla bean, split lengthwise
1 cup apple jelly

Trim fat and rind from ham.  Score outside of ham in a diamond pattern, and stud with cloves.  Place ham, bone end up, in a roasting pan coated with cooking spray.  Pour 1 cup Champagne over ham.  Bake 350 degress for 45 minutes.

Scrape seeds from vanilla bean into a small saucepan.  Add 1/2 cup Champagne and boil 2 minutes.  Stir in apple jelly, cook until jelly dissolves.  Remove from heat and strain. Pour half of Champagne mixture over ham.  Bake 30 minutes, pour remaining Champagne mixture over ham.  Bake an additional 30 minutes or until ham is thoroughly heated.  Place ham on a platter, cover loosely with foil.  Let stand 15 minutes. Meanwhile separate fat from drippings in a zip-lock bag, snipping bottom corner to pour.  Serve sauce with ham.  Serves 30.

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