Baked Burgundy Ham

1. 1

   Place ham in a large Dutch oven. Add water, 1 cup cranberry-apple juice drink, 1 cup wine, 1 cup brown sugar, cinnamon sticks, and cloves.

2. 2

   Bring to a boil; cover, reduce heat, and simmer 20 minutes. Remove from heat; cool. Remove ham and marinade from Dutch oven, and place in a large nonmetallic bowl. Cover and chill 8 hours, turning once after 4 hours.

3. 3

   Remove ham from marinade; reserve 2 cups marinade, and add 1 cup brown sugar. (Discard remaining marinade.) Place ham in a lightly greased shallow roasting pan.

4. 4

   Bake, uncovered, at 325u00b0 for 1 1/2 hours, basting ham occasionally with reserved marinade mixture. Bake 20 minutes more or until meat thermometer registers 140u00b0, basting ham occasionally with pan juices. Remove ham to a carving board, reserving pan juices.

5. 5

   Combine pan juices, remaining 1 cup cranberry-apple juice, 1 cup wine, and 1 cup brown sugar in a saucepan. Bring to a boil; reduce heat, and simmer, uncovered, until sauce thickens slightly and coats the back of a metal spoon (about 40 minutes). Serve sauce with ham. Garnish, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.