Baked Burgundy Ham

Ingredients

• 2 cups cranberry-apple juice drink divided
• 3 cups firmly brown sugar dark divided packed
• 8 pound ham half smoked fully cooked
• 12 servings garnishes: seckle pears fresh
• 6 cups water 
• 2 cups burgundy dry red divided

Equipment

• bowl
• frying pan
• sauce pan
• oven
• roasting pan
• kitchen thermometer
• dutch oven

Directions

1. Place ham in a large Dutch oven.
2. Add water, 1 cup cranberry-apple juice drink, 1 cup wine, 1 cup brown sugar, cinnamon sticks, and cloves.
3. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
4. Remove from heat; cool.
5. Remove ham and marinade from Dutch oven, and place in a large nonmetallic bowl. Cover and chill 8 hours, turning once after 4 hours.
6. Remove ham from marinade; reserve 2 cups marinade, and add 1 cup brown sugar. (Discard remaining marinade.)
7. Place ham in a lightly greased shallow roasting pan.
8. Bake, uncovered, at 325 for 1 1/2 hours, basting ham occasionally with reserved marinade mixture.
9. Bake 20 minutes more or until meat thermometer registers 140, basting ham occasionally with pan juices.
10. Remove ham to a carving board, reserving pan juices.
11. 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).
12. Serve sauce with ham.
13. Garnish, if desired.