Ham Roasted with Sangria

Ham Roasted with Sangria

Be the 1st to save!

131 people made this

This is the most delicious ham I have ever tasted. The acidity of the pineapple juice and the wine combination is hard to beat for tender moist ham.

Mary Glenn

Serves: 16 

  • 1 (4kg) bone-in ham with rind removed
  • 1/4 cup whole cloves
  • 450g brown sugar
  • 1 cup (250ml) unsweetened pineapple juice
  • 2 cups (500ml) sangria wine

Preparation:20min  ›  Cook:4hours  ›  Ready in:4hours20min 

  1. Preheat oven to 200 degrees C.
  2. Use a sharp knife to score the ham 5mm deep in a diamond pattern. Place in a good sized pan 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 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.
  3. 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.
  4. 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.
  5. Lower the oven temperature to 170 degrees C and baste the ham every 20 minutes with the pan drippings for the final hour of cooking.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate