Description

Craving a show-stopping centerpiece for your holiday or special occasion? Sangria Ham transforms a classic bone-in ham with a sweet brown sugar crust, aromatic cloves, and a vibrant sangria-pineapple glaze for a tender, flavorful dish. This recipe yields 16 servings, perfect for large gatherings or leftovers.

Ingredients

Scale

Sangria Ham uses simple yet bold ingredients for a flavorful, festive result. Here’s what you’ll need for 16 servings:

1 (8-pound) bone-in ham, rind removed: The juicy, savory centerpiece.
¼ cup whole cloves: Adds aromatic warmth and decorative flair.
1 pound brown sugar: Creates a sweet, caramelized crust.
1 cup unsweetened pineapple juice: Provides tangy, fruity depth.
2 cups sangria wine: Infuses a rich, fruity glaze.

Why These Ingredients Matter

Ham: Bone-in ensures juiciness and flavor; rind removal allows seasoning to penetrate.
Brown Sugar: Forms a sweet, sticky crust that balances savory ham.
Sangria and Pineapple Juice: Add fruity, tangy notes for a unique glaze.
Cloves: Provide warm, aromatic spice and visual appeal.

Substitutions and Variations

Ham: Use a boneless ham or smaller size (adjust cooking time); spiral-cut ham works but may dry out if overcooked.
Whole Cloves: Omit for simpler prep or use ½ teaspoon ground cloves in the glaze.
Brown Sugar: Swap with maple syrup or honey (reduce to ¾ cup for less sweetness).
Pineapple Juice: Replace with orange juice or apple juice.
Sangria Wine: Substitute with red wine, grape juice, or a mix of 1 cup red wine and 1 cup orange juice.
Gluten-Free: Naturally gluten-free; confirm sangria is gluten-free.
Flavor Variations:
- Spiced Sangria Ham: Add ½ teaspoon cinnamon or nutmeg to the brown sugar.
- Citrus Sangria Ham: Include 1 tablespoon orange zest in the glaze.
- Spicy Sangria Ham: Mix ¼ teaspoon cayenne into the sangria mixture.
- Maple Sangria Ham: Replace half the brown sugar with maple syrup.
- Herb-Infused Ham: Add 1 teaspoon dried thyme or rosemary to the glaze.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 (8-pound) bone-in ham, ¼ cup whole cloves, 1 pound brown sugar, 1 cup pineapple juice, 2 cups sangria wine.
Remove rind from ham if not already done; score ham ¼-inch deep in a diamond pattern.

Tip: Use a sharp knife for scoring; ensure diamonds are even for consistent clove placement.

Step 2: Stud and Coat Ham

Place ham fat side up in a large roasting pan.
Stud ham with ¼ cup whole cloves, inserting them into the intersections of the scored diamond pattern.
Pack 1 pound brown sugar over the top of the ham, coating as thickly as possible (some may fall into the pan).

Tip: Press sugar firmly to adhere; don’t worry about excess in the pan—it sweetens the glaze.

Step 3: Initial Roast

Preheat the oven to 400°F (200°C).
Roast ham, uncovered, until sugar begins to melt, about 20 minutes.

Tip: Watch for sugar to form a glossy crust; avoid burning by checking at 15 minutes.

Step 4: Prepare Glaze and Baste

Mix 1 cup unsweetened pineapple juice and 2 cups sangria wine in a bowl.
After 20 minutes, pour 1 cup of the sangria mixture over the ham.
Return to the oven and roast for 40 minutes. Optionally, tent with foil to prevent over-browning.
Baste with 1 cup of the sangria mixture, stirring it into pan drippings; roast for 1 more hour.
Baste with remaining sangria mixture; roast for another hour.

Tip: Stir pan drippings into the glaze for richer flavor; tent with foil if sugar crust darkens too quickly.

Step 5: Final Roast and Baste

Lower oven temperature to 325°F (165°C).
Baste ham every 20 minutes with pan drippings for the final hour, until an internal temperature of 160°F (65°C) is reached.

Tip: Use a meat thermometer to ensure doneness; baste generously for a glossy finish.

Step 6: Serve

Let ham rest for 10-15 minutes before slicing.
Serve hot, about ½ pound per serving, with pan juices drizzled over slices if desired.

Tip: Slice thinly against the grain for tender portions; reserve drippings for extra flavor.