Wednesday, December 9, 2009

Marinated Burgundy Ham

1 8 lb Smoked Fully Cooked Ham
6 C Water
2 C Cranberry Apple Juice Drink, Divided
2 C Burgundy Wine or other Dry Red Wine
3 C Brown Sugar, Packed
2 3" Cinnamon Sticks
1 T Whole cloves
Fresh Whole Cranberries for garnish.

Place ham in a Dutch Oven. Add water, 1 C Cranberry-Apple juice, 1 C Wine, 1 C Brown Sugar, Cinnamon Sticks & cloves. Bring to a boil, cover, reduce heat and simmer 20 minutes. Remove from heat, cool. Place ham and marinade in a large non-metallic bowl, cover and chill for 8 hours, turning once after 4 hours.

Remove ham from marinade, reserve 2 cups marinade and add 1 C brown sugar. Place ham in a roasting pan sprayed with Pam.

Bake, uncovered, at 325 degrees for 1 1/2 hours, basting occasionally with marinade. Bake 20 minutes more or until meat thermometer reaches 140 degrees basting ham occasionally with pan juices. Remove ham from a carving board, reserving pan juices.

Combine pan juices, remaining 1 C cranberry-apple juice, 1 C wine, and 1 C brown sugar in a saucepan. Bring to a boil, reduce heat and simmer until sauce thickens slightly and coats the back of a spoon, about 40 minutes. Serve sauce with ham. Garnish with fresh cranberries.
This is great on a Christmas table or party buffet. xo

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