Baked Burgundy Ham
 

Baked Burgundy Ham

One 6 to 8 pound smoked fully cooked ham half, well trimmed
6 cups of water
2 cups of cranberry juice cocktail, divided
2 cups of firmly packed dark brown sugar, divided
Two 3 inch sticks of cinnamon
1 tablespoon of whole cloves

Place the ham in a large Dutch oven. Add water, 1 cup of cranberry
juice cocktail, 1 cup of Burgundy, 1 cup of brown sugar, cinnamon
sticks and cloves. Bring to a boil, cover, reduce heat, and simmer for
20 minutes. Cool. Remove the ham and marinade from Dutch oven, and
place in a large nonmetallic bowl. Cover and refrigerate 8 hours,
turning once. Remove the ham from marinade, reserve 2 cups of
marinade. discard remaining marinade. Place the ham in a lightly
greased shallow roasting pan, cover. Bake in a 325ºF. for 1 1/2 hours,
basting the ham occasionally with reserved marinade. Uncover and bake
15 additional minutes or until a meat thermometer registers 140ºF.,
basting ham occasionally with pan juices. Remove ham, reserving pan
juices. Combine the pan juices, remaining 1 cup of cranberry juice, 1
cup Burgundy and 1 cup of brown sugar, reduce the heat and cook for 20
minutes. Makes 12 to 14 servings