We have this every Christmas and Easter.

Baked Ham in Champagne

1 9lb boneless ham (I use Hillshire sprial sliced w/bone)
1 lb light brown sugar
2 bottles extra-dry champagne
3 T. honey
1 1/2 t. ground ginger
1 1/2 t. dry mustard
Pineapple slices(opt)
Sliced apples(opt)(I don't use)

Score ham & place on rack in baking pan. Cover top with 1 cup brown sugar & pour over 1 bottle champagne. Bake at 325* for 2 hours. Combine remaining bottle champagne, remaining brown sugar, honey, ginger & mustard and bring to a rolling boil in saucepan. Lower heat & simmer while basting ham every 15 minutes. Garnish with pineapple & apples, if desired.

The Hillshire ham already has the "crust" on it, but follow this recipe & it is better than Honey Baked Ham!!