Before purchasing the ham (Prague style ham) make sure it will fit into your casserole and ask your butcher to trim it to the right size. Soak the ham for 18 to 24 hours in cold water, changing the water 2 or 3 times. Cook a first time in a pot of cold water adding all the seasonings, cover and plan on cooking for 30 minutes per 2 1/4 lb. Take the ham out of the pan, no need to save the cooking broth, remove the rind and trim the excess fat off. Place the ham back into the pot, add the Champagne and cook in the oven, uncovered, on 440 F, basting regularly. The ham is cooked when you are able to tear off the small knuckle bone, forcing just a little. Take the ham out of the pan and sprinkle it with icing sugar. Place in an oven dish and bake on a high heat until a lovely golden color. Meanwhile, reduce the Champagne broth, without degreasing it, to the desired volume. Turn it into a veloutÄe sauce by binding it with 1 tablespoon of cornstarch, diluted in a little water. Check the seasoning, it should be quite strong. Color the sauce to a nice amber shade with a dark caramel, diluted by adding vinegar in small spoonfuls or with 1 tablespoon of tomato paste. Slice and serve the ham coated with a little sauce. Serve the remaining sauce on the side. Any spring vegetables are suitable to be served with the ham, especially spinach.
