Much of the flavor from the Champagne and vanilla bean seeds ends up in the pan drippings, which are used to create a simple sauce.
1 (11-pound) 33%-less-sodium smoked,
fully cooked bone-in ham
24 whole cloves
1 1/2 cups Champagne or sparkling wine, divided
1 (2-inch) piece vanilla bean, split lengthwise
1 cup apple jelly
Preheat oven to 350 degrees F.
Trim fat and rind from ham. Score outside of ham in a diamond pattern; stud with cloves. Place ham, bone end up, in a roasting pan coated with cooking spray. Pour 1 cup Champagne over ham. Bake at 350 degrees F for 45 minutes.
Scrape seeds from vanilla bean into a small saucepan. Add bean and 1/2 cup Champagne to pan. Bring to a boil; cook 2 minutes. Stir in jelly; cook 3 minutes or until jelly dissolves, stirring constantly. Remove from heat. Discard vanilla bean. 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.
4. Place a zip-type plastic bag inside a 2-cup glass measuring cup or bowl. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat layer reaches opening; discard fat. Serve sauce with ham.
Yield: 30 servings (serving size: 3 ounces ham and about 1 1/2 teaspoons sauce).
Calories 154 (28% From Fat); Fat 4.7g (Sat 1.5g, Mono 2.2g, Poly 0.5g); Protein 17.8g; Carb 8.4g; Fiber 0g; Chol 45mg; Iron 1.3mg; Sodium 830mg; Calc 8mg