Red Wine & Peach Glazed Ham

• 7-9 lb. bone-in ham
• 1 cup brown sugar
• 1 cup peach juice
• 1 1/2 cups red wine, Merlot works best
• 2 Tbsp fresh rosemary, plus more for garnish
• 2 nectarines quartered
• 2 plums quartered

Preheat oven to 325°F. Place the ham in the Large Copper Roaster with the fat side up. Score the skin ¼” inch deep using a sharp knife. Pack the brown sugar onto the ham, making sure to thoroughly coat the surface. Roast for about 20 minutes. Meanwhile, mix the peach juice with the wine and rosemary. Pour a cup of the wine mixture onto the ham and return to the oven for 40 minutes, covered. Baste with the remaining wine mixture, stirring it in the bottom of the pan. Place the nectarines and plums around the ham. Return to the oven for another 30-40 minutes uncovered or until the internal temperature of the ham reaches about 160°F. Allow ham to sit for 10-15 minutes before carving.