Instructions: In a large bowl, whisk the brown sugar, honey, red wine, pineapple juice and garlic.

Place ham in marinade, turn to coat it, and let it stand at room temperature for 1 hour, or cover and refrigerate overnight. Turn the ham in the marinade as many times as you can remember.

Heat oven to 350 degrees. Place the ham on a rack in an aluminum foil-lined roasting pan, reserving the marinade.

Bake ham, basting often with the reserved marinade, until a meat thermometer inserted in the thickest part of the ham (not touching the bone) reads 120 degrees, about 1 hour.

Note: For larger hams, allow 10 minutes per pound to heat meat through, but baste only during the last hour of cooking or the glaze may scorch.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.