Ham in Burgundy and Sweet Spiced Marinade
- Yield 20 servings
"The first time I baked this ham, my eight-year-old daughter was really fascinated with the procedure. The ham has a slightly pink color and smells wonderful."
- 1 (10-pound) bone-in ham, shank portion
- 10 to 12 cinnamon sticks, broken in half
- 24 whole cloves
- 2 (750 ml) bottles burgundy wine
- Trim off the rind and pierce 20 to 24 holes in the ham with a paring knife, twisting the knife to form a 1/2 -inch gap. Insert the halved cinnamon sticks in each of the slits, with the jagged side in the ham, leaving 1/4 inch showing. Insert the cloves over the entire ham surface, particularly near the cinnamon sticks.
- Place the ham in a nonreactive stockpot. Cover the ham with several layers of cheesecloth and pour the wine through the cheesecloth, soaking the ham thoroughly. Refrigerate 48 hours, turning and basting the ham occasionally.
- Preheat the oven to 325F.
- Remove the ham from the stockpot; discard the cheesecloth. Place the ham in a 13 x 9-inch glass baking dish and bake 18 to 20 minutes per pound, until the internal temperature reaches 160 degrees F. Remove the ham from the oven and let stand 15 minutes before slicing.
Recipe by Wanda White, Sedalia, Mo.