Ham with Champagne and Vanilla Glaze

Ingredients

• 1 cup apple jelly 
• 11 pound 3%-less-sodium smoked bone-in fully cooked
• 1.5 cups sparkling wine divided
• 2 inch vanilla pod split

Equipment

• bowl
• frying pan
• sauce pan
• oven
• roasting pan
• aluminum foil
• ziploc bags

Directions

1. Preheat oven to 35
2. Trim fat and rind from ham. Score outside of ham in a diamond pattern, and stud with cloves.
3. Place ham, bone end up, in a roasting pan coated with cooking spray.
4. Pour 1 cup Champagne over ham.
5. Bake at 350 for 45 minutes.
6. Scrape seeds from vanilla bean into a small saucepan.
7. Add vanilla bean and 1/2 cup Champagne to pan. Bring to a boil; cook 2 minutes. Stir in apple jelly; cook 3 minutes or until jelly dissolves, stirring constantly.
8. Remove from heat. Discard vanilla bean.
9. Pour half of Champagne mixture over ham.
10. Bake 30 minutes; pour remaining Champagne mixture over ham.
11. Bake an additional 30 minutes or until ham is thoroughly heated.
12. Place ham on a platter; cover loosely with foil.
13. Let stand 15 minutes.
14. Place a zip-top plastic bag inside a 2-cup glass measure or bowl.
15. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag.
16. Drain the drippings into a bowl, stopping before the fat layer reaches opening; discard fat.
17. Serve sauce with ham.
18. Note: Wine Suggestion: Pairing ham with wine takes some care. But this recipe, oriented as it is to vanilla and apple flavors, takes the ham in a Chardonnay direction. Like this dish, Chardonnay has vanilla and apple flavors, and its light sweetness mirrors that of the ham. Opt for a Chardonnay that's not too oaky. Try the Gloria Ferrer form the Carneros region of California ($2
19. or, for a steal, the McPherson Chardonnay from South Eastern Australia ($8).