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My review
Sangria Ham
Mary Glenn
"This recipe requires four hours and twenty minutes, and results in the most delicious ham I have ever tasted. Burgundy wine may easily be substituted for the Sangria. and other fruit juices may be added to the blend but the acidity of the pineapple juice and the wine combination is hard to beat for tender moist ham."
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Ingredients
4 h 20 m servings 576Original recipe yields 16 servings (1 (8 pound) ham)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C).
- Use a sharp knife to score the ham 1/4 inch deep in a diamond pattern. Place in a good sized roaster with the fat side up, and stud in a decorative manner with the whole cloves...be sure to use plenty. Pack the top of the ham with the whole pound of brown sugar to coat the surface as thickly as possible. Some may fall off into the pan, but that can not be helped. Leave it there to sweeten the basting juices needed in later steps.
- Roast, uncovered, until the sugar begins to melt, about 20 minutes. During this time, mix together the pineapple juice and sangria. When the sugar has begun to melt, pour one cup of the wine mixture over the ham, and return the ham to the oven for 40 minutes. I often tent the ham with foil at some point, but my mother never did.
- After one hour in the oven, baste the ham with a second cup of the wine mixture, stirring it into the pan drippings. Return the ham to the oven for 2 more hours, basting after the first hour with the remaining wine mixture.
- Lower the oven temperature to 325 degrees F (165 degrees C), and baste the ham every 20 minutes with the pan drippings for the final hour of cooking. A meat thermometer should read 160 degrees F (65 degrees C) before serving.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 110142 Ratings
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Most helpful positive review
2/17/2006
Fantastic! As pork producers, we always have a freezer full of pork and I'm always looking for new ways to cook it. This recipe was the best! I did make a couple of minor changes. I cooked a cur...
Most helpful critical review
11/26/2003
Delicious, but did anyone notice that it's 1105 calories per serving and the fat grams are out of this world???
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2/17/2006
Fantastic! As pork producers, we always have a freezer full of pork and I'm always looking for new ways to cook it. This recipe was the best! I did make a couple of minor changes. I cooked a cur...
2/2/2003
This was FABULOUS! The best ham we have ever had and while it is cooking it makes the house smell heavenly! Hubby kept asking when it was going to be done! 5*++++++.
7/2/2006
This is delicious!! I've made all kinds of glazes and sauces for ham for 30 years + and this is the best. My search is over. I used a honey baked spiral sliced ham. I put the ham (without clo...
2/8/2003
this was my first attempt at a bone in ham, and this recipe made it so easy. We had no Sangria, so I substituted with orange and apple (1 cup each)juice. It turned out great and it smelled so ...
3/30/2005
This was excellent! I couldn't find a ham that wasn't pre-cooked, so I used a spiral sliced ham and adjusted the baking time and temperature per the instructions that came with the ham. Other th...
11/26/2003
Delicious, but did anyone notice that it's 1105 calories per serving and the fat grams are out of this world???
4/23/2000
This was the first Easter that I needed to cook a ham. Usually my husband's mother does the ham. I was looking for something a little different. I found this recipe and it sounded good. I ma...
11/15/2010
I added 5 tbsp of honey to the brown sugar and created a thick paste which i smeared over the top of the ham. This helped to get more of the flavor into the ham.
11/18/2001
I didn't use a whole ham, and I will try a pre-cut spiral ham next time. Everyone loved the ham, it was a big hit, also our first ham we've ever cooked.! Thanks!