posted by Jane 03-17-99 6:50 AM
Holiday Ham
6 to 8 pound fully cooked, bone in, half ham
2 1/2 cups pineapple juice
2 cups Burgundy wine, (I have used grape juice)
1 pound dark brown sugar
2 cinnamon sticks
12 whole cloves
1 cup dark raisins
Place ham in Dutch oven. Add 6 cups water, 1 cup pineapple juice, 1 cup Burgundy, half the brown sugar,and the cinnamon sticks. Bring to boil and boil gently for about 20 minutes.
Refigerate, in liquid for 3 days, turning now and then.
Then lift ham out of liquid. Measure 2 cups of the liquid and return to Dutch Oven. Add cloves, remaining pineapple juice, Burgundy, sugar, and the raisins.
Place ham back in pan, cover Bake at 325°F for 1 1/2 hours, baste several times remove cover and bake 15 minutes longer.
Remove ham to serving platter, keep warm. Boil pan liquid to reduce to 2 1/2 cups about 20 minutes. Serve with Ham.