This sophisticated ham deserves to sit center stage on the holiday table. A tangy sweet marinade smothers it with flavor during baking. After baking, simmer the marinade to reduce it to a thick and glossy sauce to serve alongside.
1 (8-pound) smoked fully cooked ham half
6 cups water
2 cups cranberry-apple juice drink, divided
2 cups Burgundy or other dry red wine, divided
3 cups firmly packed dark brown sugar, divided
1 tablespoon whole cloves
Garnishes: Seckle pears, fresh bay leaves
How to Make It
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.
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.
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.
Bake, uncovered, at 325° for 1 1/2 hours, basting ham occasionally with reserved marinade mixture. Bake 20 minutes more or until meat thermometer registers 140°, basting ham occasionally with pan juices. Remove ham to a carving board, reserving pan juices.
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.
Christmas with Southern Living 2004
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.