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.
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. - 17 Feb 2006 (Review from Allrecipes USA and Canada)
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*++++++. - 02 Feb 2003 (Review from Allrecipes USA and Canada)
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. - 02 Jul 2006 (Review from Allrecipes USA and Canada)