Sangria Ham Food

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!

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.

EASY SANGRIA

Steps:

• Put the chopped fruit in a bowl and sprinkle over the sugar and cinnamon, then stir to coat. Cover and leave to macerate in the fridge for at least 1 hr, or ideally overnight.
• Fill a large jug with ice. Stir the macerated fruit mixture to ensure the sugar is dissolved, then tip into the jug with the wine and brandy. Stir, then top up with the sparkling water and serve.

SANGRIA! SANGRIA!

Steps:

• In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.

SANGRIA HAM

Steps:

• 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.