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Place the ham in a large Dutch oven. Add water, 1 cup of cranberry juice cocktail, 1 cup of Burgundy, 1 cup of brown sugar, cinnamon sticks and cloves. Bring to a boil, cover, reduce heat, and simmer for 20 minutes. Cool. Remove the ham and marinade from Dutch oven, and place in a large nonmetallic bowl. Cover and refrigerate 8 hours, turning once. Remove the ham from marinade, reserve 2 cups of marinade. discard remaining marinade. Place the ham in a lightly greased shallow roasting pan, cover. Bake in a 325ºF. for 1 1/2 hours, basting the ham occasionally with reserved marinade. Uncover and bake 15 additional minutes or until a meat thermometer registers 140ºF., basting ham occasionally with pan juices. Remove ham, reserving pan juices. Combine the pan juices, remaining 1 cup of cranberry juice, 1 cup Burgundy and 1 cup of brown sugar, reduce the heat and cook for 20 minutes.  Makes 12 to 14 servings