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
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.
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.