Prep 30 mins
Cook 4 hrs
At four hours and twenty minutes, and the constant basting near the end, this ham recipe is rather labor-intensive; but totally worth it. I've only eaten it twice, but it was memorable each time. Use your own sangria or store-bought – it doesn’t matter. The sweetness of the sangria, coupled with the acidity of the pineapple makes a great marriage of flavors.
- 8 -10 lbs bone-in ham
- 1⁄4 cup whole cloves
- 1 lb brown sugar
- 1 cup unsweetened pineapple juice
- 2 cups sangria (red)
- Remove rind from ham.
- Preheat oven to 400 degrees.
- Use a sharp knife to score the ham a quarter inch deep in a diamond pattern.
- Place in large roasting pan fat side up, and stud the whole cloves in the center of each “diamond”.
- Pack the top of the ham with the whole pound of brown sugar to coat the surface as thickly as possible.
- Roast uncovered for 20 minutes so sugar begins to melt.
- Mix pineapple juice and sangria. When the sugar has begun to melt, pour 1 cup of the sangria/juice mixture over ham, and return the ham to the oven for 30-40 minutes.
- After one hour in the oven, baste ham with remaining mixture, stirring into the drippings. Return the ham to the oven for 2 more hours, basting after the first hour with the remaining wine mixture.
- Lower oven temperature to 325 degrees; baste ham every 20 minutes with pan drippings for final hour of cooking. A meat thermometer should read 160 degrees before serving.
I make this every year for thanksgiving and xmas, it is a big hit, people forget that they are on a diet. Great dish for a potluck.