Burgundy Roast Ham

Source : "Finest OLD SOUTHERN Recipes" - Fare Share

5 pounds fresh ham [shank or butt half]
1/2 cup firmly packed brown sugar
1 tablespoon cornstarch
2 tablespoons burgundy wine -- (2 to 3) or claret
Whole cloves
1 cup burgundy wine -- or claret

Place ham, fat side up, on a rack in a shallow roasting pan.
Insert roast meat thermometer in center of thickest part of lean so
that tip does not rest on bone or in fat. Roast, uncovered, at 325F 
for 2 1/2 to 3 hours. (Allow 35 to 40 minutes per pound.)

About 30 minutes before end of roasting time, prepare glaze by mixing
the brown sugar and cornstarch together. Blend in the 2 or 3 
tablespoons Burgundy or claret, stirring until smooth. Remove ham 
from oven.

To score fat, see recipe, Smithfield Ham (page 14). Spread glaze 
over ham.

Pour the 1 cup Burgundy or claret around the ham. Return to oven and 
roast 30 minutes longer or until thermometer registers 185F. Baste 
frequently with the wine.

Remove ham to a warm serving plate; remove thermometer. If sauce in 
pan is too thick, blend in enough wine until of desired consistency.
Serve sauce hot in a separate dish to be spooned over each serving.


Per Serving (excluding unknown items): 463 Calories; 30g Fat (58.7% 
calories from fat); 35g Protein; 11g Carbohydrate; trace Dietary Fiber; 
124mg Cholesterol; 119mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean 
Meat; 2 1/2 Fat; 1/2 Other Carbohydrates.