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Sangria Ham
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Prep Time:
20 minutes
Cook Time:
240 minutes
Total Time:
260 minutes
Roast bone-in ham with cloves, red wine, and pineapple juice for rich, flavorful indulgence.
Ingredients:
  • 1 (8 pound) bone-in ham with rind removed
  • 0.25 cup whole cloves
  • 1 pound brown sugar
  • 1 cup unsweetened pineapple juice
  • 2 cups sangria wine
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C).
  • Score the ham in a diamond pattern 1/4 inch deep using a sharp knife. Place it fat side up in a roaster, then stud it decoratively with whole cloves. Generously pack the entire pound of brown sugar on top to create a thick coating. Some may fall off, but leave it in the pan to sweeten the basting juices for later steps.
  • Roast the ham uncovered for 20 minutes until the sugar starts to melt. In a bowl, combine the pineapple juice with the sangria. Once the sugar has melted, pour one cup of the wine mixture over the ham. Return the ham to the oven for another 40 minutes. You can tent the ham with foil if desired.
  • After an hour of cooking, generously brush the ham with another cup of the wine mixture, incorporating it into the flavorful pan drippings. Place the ham back in the oven for an additional 2 hours, applying more of the wine mixture halfway through the cooking time.
  • Reduce oven temperature to 325 degrees F (165 degrees C) and baste the ham every 20 minutes with pan drippings for the last hour of cooking. Ensure meat thermometer reads 160 degrees F (65 degrees C) before serving.

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