4 hrs 30 mins
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.
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Units: US | Metric
- 1Remove rind from ham.
- 2Preheat oven to 400 degrees.
- 3Use a sharp knife to score the ham a quarter inch deep in a diamond pattern.
- 4Place in large roasting pan fat side up, and stud the whole cloves in the center of each “diamond”.
- 5Pack the top of the ham with the whole pound of brown sugar to coat the surface as thickly as possible.
- 6Roast uncovered for 20 minutes so sugar begins to melt.
- 7Mix 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.
- 8After 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.
- 9Lower 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.
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Nutritional Facts for Jamon Con Sangria (Sangria Ham)
Serving Size: 1 (435 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 1478.7
- Calories from Fat 724
- Total Fat 80.5 g
- Saturated Fat 29.5 g
- Cholesterol 426.1 mg
- Sodium 302.7 mg
- Total Carbohydrate 61.2 g
- Dietary Fiber 1.1 g
- Sugars 57.8 g
- Protein 121.9 g
The following items or measurements are not included: