About this recipe: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.
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
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Method Prep:20min › Cook:4hr › Ready in:4hr20min
Preheat oven to 200 C / Gas 6.
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.
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.
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.
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.