- One 10-pound bone-in ham, shank portion
- 10 to 12 cinnamon sticks, broken in half
- 24 whole cloves
- Two 750ml bottles burgundy wine
An alternate way to marinate the ham is to place it in a large turkey bag, add the wine, seal the bag with a twist tie, and turn several times to coat. Place in a 13 × 9-inch glass baking dish and refrigerate for 48 hours, turning occasionally.
- Trim off the rind and make 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 for 48 hours, turning and basting the ham occasionally.
- Preheat the oven to 325°F.
- Remove the ham from the stockpot; discard the cheesecloth. Place the ham in a 13 × 9- inch glass baking dish and bake for 18 to 20 minutes per pound until the internal temperature reaches 160°F. Remove the ham from the oven and let stand for 15 minutes before slicing.