Holiday Ham
Source of Recipe
posted to recipecircus by mona m, from Betty/Jane
List of Ingredients
6 pound fully cooked bone-in half ham (6 to 8)
1 can pineapple juice (18 ounce) divided
2 cups Burgundy wine divided **
6 cups water
1 pound dark brown sugar divided
2 cinnamon sticks
12 whole cloves
1 cup dark raisins Recipe
Trim off most of rind. Place ham in non reactive Dutch oven. Add water to 1 cup pineapple juice, 1 cup Burgundy, half the brown sugar, and the cinnamon sticks. Bring to boiling; boil gently, covered, about 30 minutes. Refrigerate in liquid covered for several days, turning in liquid.*
When ready to cook, preheat oven to 325 F. Lift ham out of liquid, measure two cups of liquid and return to Dutch oven. Add cloves, remaining pineapple juice, Burgundy, sugar and the raisins. Place ham in the pan. Bake covered one hour, uncover and baste several times, about 15 minutes longer. Remove ham to serving platter. Boil liquid to reduce to 2 1/2 cups, about 20 minutes. Serve with ham.
*Note: I put the ham and liquid in a plastic bag, when cooled. It is much easier to turn.
** Note: I have made this with grape juice when I did not want alcohol.
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