Jamon Con Sangria (Sangria Ham)

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.

• Ready In: 4 hrs 30 mins
• Serves: 8-10

Ingredients

• 8 -10  lbs  bone-in ham
• 1⁄4 cup whole cloves
• 1  lb brown sugar
• 1  cup  unsweetened pineapple juice
• 2  cups  sangria (red)

Directions

1. Remove rind from ham.
2. Preheat oven to 400 degrees.
3. Use a sharp knife to score the ham a quarter inch deep in a diamond pattern.
4. Place in large roasting pan fat side up, and stud the whole cloves in the center of each “diamond”.
5. Pack the top of the ham with the whole pound of brown sugar to coat the surface as thickly as possible.
6. Roast uncovered for 20 minutes so sugar begins to melt.
7. 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.
8. 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.
9. 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.