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Baked Burgundy Ham

Baked Burgundy Ham

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.

Oxmoor House MAY 2004

  • Yield: 12 servings

Ingredients

  • 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
  • 2 (3
  • 1 tablespoon whole cloves
  • Garnishes: Seckle pears, fresh bay leaves

Preparation

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.

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