Score fat on top of ham in a crisscross pattern, then marinate with champagne overnight in refrigerator. The next day, remove ham from refrigerator and let stand at room temperature for half an hour. Place on platter and reserve champagne.
Mix orange and pineapple juice with honey and brown sugar. Rub this liquid all over ham and decorate with cloves.
Place ham on rack in roasting pan and add enough champagne to cover bottom (about 1 cup). Place in a cold oven and turn heat to 325°F.
Bake for 1 hour. Pour another cup of champagne over ham, adding more if bottom of pan is not covered.
Bake 15 minutes and baste with pan drippings and champagne.
Return to oven and continue cooking for 30 minutes. Place pineapple rings over ham and put a cherry in the center of each. Baste well with pan drippings and additional champagne and cook for 15 minutes.
Just before serving, heat brandy and dribble it over all, then flame.
Serve with candied sweet potatoes, buttered cauliflower, and pink champagne.
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