Source: Paul Masson Vineyards

1 (9 pound) boneless ham
2 (4/5 quart) bottles extra dry champagne
1 1/2 teaspoons ground ginger
Pineapple slices
16 ounces light brown sugar
3 tablespoons honey
1 1/2 teaspoons dry mustard
1 spiced apple (optional)

Score ham and place on rack in baking pan. Cover top with 1 cup brown sugar, and pour over 1 bottle champagne. Bake at 325 degrees F 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.

Yield: 15 servings