----ED NORCIO, PAUL MASSON VINYD----
19 lb Boneless ham
2    4/5 qt extra dry champagne
1 1/2 ts Ground ginger
Pineapple slices
1 lb Light brown sugar
3 tb Honey
1 1/2 ts Dry mustard
Spiced apples (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 325F 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.