1 6-to-8-pound smoked ham
Previously-made ham stock (or water), to cover
14 ounces champagne
3/4 cup rich homemade ham stock
1/4 cup jarred Dijon mustard
3 tablespoons dark brown sugar
1/2 cup Sultana or Golden raisins (or Zante currents)
For the slurry:
2-3 tablespoons cornstarch, optional
1/4 cup water, optional
In advance: Score the top of the ham with a sharp knife. Place ham in a large pot and add just enough stock (or water) to barely cover the meat. NOTE: If rich homemade ham stock is in your freezer, use stock instead of water.
Bring the liquid just to a boil, then cover the pan loosely and reduce the heat. Simmer very gently for 1 hour, then remove the ham from the liquid. Place ham in a large, deep ovenproof dish; cover it loosely with foil and set aside. Strain the ham broth; set aside 3/4 cup of it to use with the ham, and freeze any extra stock for later use.
To bake: Preheat oven to 450°. Slowly pour the champagne and rich homemade ham stock over the meat. Spread mustard over the top of the ham, sprinkle it very lightly with brown sugar, and add raisins. Bake, uncovered, for 20 minutes, or until heated through and golden brown.
Remove ham to a warm dish to rest while, if desired, you thicken the pan liquids with a cornstarch-and-water slurry. Serve champagne sauce over slices of ham along with your favorite side dishes. — Serves 10-12