Growing up in an Italian house, Easter always meant a day filled with all our favorite food traditions. Dinner always started with a fantastic anti-pasta, the next course was either homemade manicotti or lasagna and although we couldn’t eat another thing, next came the beautifully cooked baked ham with all the great side-dishes. And of course not to be out-done, all the desserts filled the tables we lined together to fit all the family
Baked Ham in Champagne
9 lb. boneless ham
1lb. box of light brown sugar
2 (4/5 qt.) bottles of extra dry champagne
3 tbs. honey
1 ˝ tsp. ground ginger
1 ˝ tsp dry mustard powder
Score ham and place on a rack in baking pan. Cover top of ham with 1 cup brown sugar and pour 1 bottle of champagne over ham and bake for 2 hours.
In a saucepan, combine remaining bottle of champagne, remaining brown sugar, honey and mustard and bring to a boil, lower heat to a simmer, basting the ham every 15 minutes until done. Garnish ham with pineapple slices and apples if desired.
Always use caution when working around the kitchen, stove and cutlery.