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

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

575.7 calories; 38.9 g protein; 33.3 g carbohydrates; 111.1 mg cholesterol; 2140.9 mg sodium. Full Nutrition

Reviews (116)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/17/2006
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 cured ham coated in brown sugar in the oven for the first twenty minutes, then I transferred it to the slow cooker. I used a merlot I had on hand instead of the sangria and added all the liquid to the slowcooker at once, basting the ham every hour or so. When the ham was cooked, I transferred it back to the roaster and strained the remaining liquid into a saucepan. I thickened the liquid on the stovetop with a little cornstarch. This made a lovely burgundy sauce which I used to glaze the ham before I placed it under the broiler for five minutes to make the top shiny and just a little crisp. I served the remaining sauce with the ham. Read More
(68)

Most helpful critical review

Rating: 3 stars
02/13/2006
I made this w/ a 15 lb partially cooked ham. Since I had a larger ham I had to cook it for 5 hours and the top ended up pretty much black. Next time I would wait to add the brown sugar until the last hour. I would glaze w/ the wine mixture but the sugar will burn if your ham takes over 2 or 3 hours. My guests said it was picture perfect but I think they were just being nice. It looked burned. Once you cut into it it was perfectly cooked and tasted pretty good. I will try other recipes before I try this one again. Read More
(5)
150 Ratings
  • 5 star values: 128
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
02/17/2006
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 cured ham coated in brown sugar in the oven for the first twenty minutes, then I transferred it to the slow cooker. I used a merlot I had on hand instead of the sangria and added all the liquid to the slowcooker at once, basting the ham every hour or so. When the ham was cooked, I transferred it back to the roaster and strained the remaining liquid into a saucepan. I thickened the liquid on the stovetop with a little cornstarch. This made a lovely burgundy sauce which I used to glaze the ham before I placed it under the broiler for five minutes to make the top shiny and just a little crisp. I served the remaining sauce with the ham. Read More
(68)
Rating: 5 stars
01/09/2004
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*++++++. Read More
(52)
Rating: 5 stars
07/02/2006
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 cloves), juice and sangria in the crockpot then packed the brown sugar on the ham. Then I went out to the pool. I turned the ham over and basted a couple of times. It was cooked in 4 hours but the longer the better. So easy and tasty! Serve with Pineapple Stuffing and Stewed Tomatoes. Read More
(45)
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Rating: 5 stars
01/09/2004
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 good while it was cooking. I will definately be keeping this recipe! Read More
(23)
Rating: 5 stars
03/30/2005
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 than that I followed the recipe exactly. Received many raves and will definitely make again! Read More
(23)
Rating: 5 stars
01/24/2003
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 made it and it was delicious! Someone told me that it was the best ham they had ever had! It's not difficult to make and the results are fantastic! Thank you Mary Glenn and BRAVO! Read More
(20)
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Rating: 5 stars
01/09/2004
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! Read More
(17)
Rating: 5 stars
11/18/2010
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. Read More
(17)
Rating: 5 stars
02/23/2011
We used our slow cooker to create this delicious dish! While the slow cooker is simple and easy you dont get that sweet crunchy outside coating of glaze. However we took the leftover liquid and boiled it down added some cornstarch and served as sauce. So good! Read More
(13)
Rating: 3 stars
02/13/2006
I made this w/ a 15 lb partially cooked ham. Since I had a larger ham I had to cook it for 5 hours and the top ended up pretty much black. Next time I would wait to add the brown sugar until the last hour. I would glaze w/ the wine mixture but the sugar will burn if your ham takes over 2 or 3 hours. My guests said it was picture perfect but I think they were just being nice. It looked burned. Once you cut into it it was perfectly cooked and tasted pretty good. I will try other recipes before I try this one again. Read More
(5)