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Sangria Ham

Sangria Ham

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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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Nutrition

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  • Calories:
  • 576 kcal
  • 29%
  • Fat:
  • 30.2 g
  • 46%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 38.9 g
  • 78%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 2141 mg
  • 86%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  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 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.
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Reviews

Libby
54
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 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.

NJSS2000
49
1/9/2004

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*++++++.

Shaz
39
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 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.