Ham Cooked in Sangria

    (141)
    4 hours 20 min

    This recipe requires four hours to cook but it always results in tender moist ham. Red wine works just as well but the pineapple juice is essential.


    131 people made this

    Ingredients
    Serves: 16 

    • 1 (3.5kg) bone-in gammon with top layer of fat removed
    • 25g whole cloves
    • 425g dark brown soft sugar
    • 225ml pineapple juice (no sugar added)
    • 475ml sangria wine

    Method
    Prep:20min  ›  Cook:4hr  ›  Ready in:4hr20min 

    1. Preheat oven to 200 C / Gas 6.
    2. Use a sharp knife to score the top of the ham in a diamond pattern. Place in a good sized roasting tin with the fat side up, and stud with whole cloves...be sure to use plenty. Pack the top of the ham with the dark brown sugar to coat the surface as thickly as possible. Some may fall off into the pan, but leave it there to sweeten the basting juices later.
    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 some of the wine mixture over the ham, and return the ham to the oven for 40 minutes. I often tent the ham with tinfoil at some point, but my mother never did.
    4. After one hour in the oven, baste the ham with more 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 170 C / Gas 3, and baste the ham every 20 minutes with the pan drippings for the final hour of cooking. A meat thermometer should read 65 degrees C before serving.
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    Reviews & ratings
    Average global rating:
    (141)

    Reviews in English (109)

    by
    59

    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 US | Canada)

    by
    49

    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 US | Canada)

    by
    41

    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 US | Canada)

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