Sangria Glazed Ham Recipes

CLASSIC GLAZED HAM

Steps:

• Remove the ham from the refrigerator and bring to room temperature, about 30 minutes.
• Preheat the oven to 325 degrees F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham (if using), placing them at the intersections of the cuts.
• Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours, 30 minutes (about 15 minutes per pound).
• Increase the oven temperature to 425 degrees F. Pour half of the Glaze (see below for glazes) over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining Glaze, until glossy and well browned, about 45 more minutes.
• Boil 2 cups apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg.
• Mix 1 cup light brown sugar, 3/4 cup dijon mustard and the grated zest and juice of 1 orange in a bowl.
• Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.
• Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard.

JAMON CON SANGRIA (SANGRIA HAM)

Steps:

• Remove rind from ham.
• Preheat oven to 400 degrees.
• Use a sharp knife to score the ham a quarter inch deep in a diamond pattern.
• Place in large roasting pan fat side up, and stud the whole cloves in the center of each "diamond".
• Pack the top of the ham with the whole pound of brown sugar to coat the surface as thickly as possible.
• Roast uncovered for 20 minutes so sugar begins to melt.
• Mix pineapple juice and sangria. When the sugar has begun to melt, pour 1 cup of the sangria/juice mixture over ham, and return the ham to the oven for 30-40 minutes.
• After one hour in the oven, baste ham with remaining mixture, stirring into the drippings. Return the ham to the oven for 2 more hours, basting after the first hour with the remaining wine mixture.
• Lower oven temperature to 325 degrees; baste ham every 20 minutes with pan drippings for final hour of cooking. A meat thermometer should read 160 degrees before serving.

SANGRIA GLAZED HAM

Steps:

• 1. Preheat the oven to 400 degrees F. Place the ham in a large roaster pan with the fat side up. Use a sharp knife to score the ham 1/4-inch deep. Place whole cloves on top in a line about 1/2-inch apart, be sure to use plenty.
• 2. Pack the top of the ham with the brown sugar to coat the surface. It is okay if brown sugar falls into the pan, it will incorporate into the sangria.
• 3. Roast, uncovered, until the sugar begins to melt, about 20 minutes.
• 4. During this time, mix together the pineapple juice, sangria wine, and orange peel in a bowl.
• 5. After 20-25 minutes, the sugar should have started to melt. Remove ham from oven and turn the heat down to 325. Pour 1 cup of the wine mixture over the sugared ham.
• 6. Return the ham to the oven for 40 minutes.
• 7. Remove from oven. Baste the ham with a second cup of wine, stirring it into the pan mixture created at the bottom.
• 8. Cover the ham with foil and cook for another 40-45 minutes in the oven.
• 9. Remove from oven. Uncover the ham, baste and bake uncovered for 20 more minutes.
• 10. Remove uncovered ham, baste one final time and let stand for 10 minutes. Voila!