Sorrel Champagne Picnic ham

Prep Time 10 minutes
Cook Time 20 minutes
Cook time Per Pound 10 minutes


  • 1 Caribbean Passion picnic ham (or your favourite ham)
  • 2 cups white sugar
  • 1 bottle champagne
  • 2 cups fresh or dried sorrel pods


  • Preheat oven to 350°F. Remove all the packaging and nets from the ham.
  • Wrap the ham in several layers of foil and place in a baking pan. Fill the baking dish with water.
  • Place ham in the oven to warm, 10 mins per pound (6-8 mins for a boneless ham).
  • In a saucepan, combine sugar, champagne and sorrel. Allow this to cook on medium-low heat until it becomes a light syrup about 20 mins.
  • Remove ham from oven, discard water and remove foil. Peel away the skin and carve off the desired amount of fat. Using a sharp knife, score the ham diagonally.
  • Pour the sorrel syrup over the ham (strain so you pour only the sauce on the ham, not the pods).
  • Increase oven temperature to 475°F – 500°F. Add the ham, occasionally basting until dark and caramelized.
  • Remove from the oven when it has reached the desired colour and allow it to rest before carving.
  • Serve remaining sauce on the side.

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