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READY IN 4+ hrs

Sangria Ham

Read Reviews (97)

"This recipe requires four hours and twenty minutes, and results in the most delicious ham I have ever tasted. Burgundy wine may easily be substituted for the Sangria. and other fruit juices may be added to the blend but the acidity of the pineapple juice and the wine combination is hard to beat for tender moist ham." — Mary Glenn

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Original recipe makes 1 (8 pound) ham Change Servings

1 (8 pound) bone-in ham with rind removed
1/4 cup whole cloves
1 pound brown sugar

1 cup unsweetened pineapple juice
2 cups sangria wine

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Directions

Preheat oven to 400 degrees F (200 degrees C).
Use a sharp knife to score the ham 1/4 inch deep in a diamond pattern. Place in a good sized roaster with the fat side up, and stud in a decorative manner with the whole cloves...be sure to use plenty. Pack the top of the ham with the whole pound of brown sugar to coat the surface as thickly as possible. Some may fall off into the pan, but that can not be helped. Leave it there to sweeten the basting juices needed in later steps.
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 one cup of the wine mixture over the ham, and return the ham to the oven for 40 minutes. I often tent the ham with foil at some point, but my mother never did.
After one hour in the oven, baste the ham with a second cup 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 325 degrees F (165 degrees C), and baste the ham every 20 minutes with the pan drippings for the final hour of cooking. A meat thermometer should read 160 degrees F (65 degrees C) before serving.

Kitchen-Friendly View

PREP 20 mins
COOK 4 hrs
READY IN 4 hrs 20 mins

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Reviews More Reviews

Most Helpful Positive Review

Feb 17, 2006

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.

—Libby

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Most Helpful Critical Review

Dec 21, 2003

Delicious, but did anyone notice that it's 1105 calories per serving and the fat grams are out of this world???

—MARGARETD

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124 Ratings

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Jan 09, 2004

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*++++++.

—NJSS2000

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Jul 02, 2006

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.

—Shaz

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Jan 09, 2004

this was my first attempt at a bone in ham, and this recipe made it so easy. We had no Sangria, so I substituted with orange and apple (1 cup each)juice. It turned out great and it smelled so good while it was cooking. I will definately be keeping this recipe!

—VJGUNKEL59

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Mar 30, 2005

This was excellent! I couldn't find a ham that wasn't pre-cooked, so I used a spiral sliced ham and adjusted the baking time and temperature per the instructions that came with the ham. Other than that, I followed the recipe exactly. Received many raves and will definitely make again!

—BLUEEYEZ58

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Jan 09, 2004

I didn't use a whole ham, and I will try a pre-cut spiral ham next time. Everyone loved the ham, it was a big hit, also our first ham we've ever cooked.! Thanks!

—mibwood

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Jan 24, 2003

This was the first Easter that I needed to cook a ham. Usually my husband's mother does the ham. I was looking for something a little different. I found this recipe and it sounded good. I made it and it was delicious! Someone told me that it was the best ham they had ever had! It's not difficult to make and the results are fantastic! Thank you Mary Glenn and BRAVO!

—JJ319

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Nutrition

Calories
576 kcal
29%

Carbohydrates
33.3 g
11%

Cholesterol
111 mg
37%

Fat
30.2 g
46%

Fiber
0.5 g
2%

Protein
38.9 g
78%

Sodium
2141 mg
86%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sangria Ham

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 576
Calories from Fat: 271

% Daily Value *
Total Fat 30.2g 46 %
** Saturated Fat 10.7g 54 %
** Cholesterol 111mg 37 %
Sodium 2141mg 86 %
** Potassium 581mg 16 %
Total Carbohydrates 33.3g 11 %
Dietary Fiber 0.5g 2 %
Protein 38.9g 78 %
** Sugars 29.1g
Vitamin A < 1 %
Vitamin C 5 %
Calcium 6 %
Iron 20 %
** Thiamin 109 %
** Niacin 118 %
** Vitamin B6 44 %
** Magnesium 14 %
** Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.