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Ingredientes
- 1 whl bone in ham with rind
- 1/4 c. whole cloves
- 1 lb brown sugar
- 2 c. sangria (red wine with fruit)
- 1 c. unsweetened pineapple juice
Direcciones
- Preheat oven to 400 degrees F (200 degrees C).
- Remove rind from the whole ham and score 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 lb. of brown sugar as to coat the surface as thickly as possible. Some may fall off into the pan but which can not be helped..leave it there to sweeten the basting juices needed in later steps.
- Place the sugar coated ham into oven for as long as it takes for the sugar to begin to heat in...about 20 min. During this time, blend the pineapple juice and sangria.
- HOUR ONE: When the sugar has begun to heat, pour one c. of the wine mix over the ham and return the ham to the oven for the one hour. I often tent the ham with tinfoil at some point but my mother never did.
- HOUR TWO: Baste the ham with a second c. of the wine mix stirring it into the pan drippings and rebasting. Return the ham to the oven.
- HOUR THREE: Repeat the basting routine using the third and final c. of the wine mix.
- HOUR FOUR: Lower the oven temperature to 325 degrees F (165 degrees C) and baste the ham every 15-20 min with the pan drippings for the final hour of cooking. A meat thermometer should read 160 degrees F (65 degrees C) before serving.
- Makes 8 to 10 servings
- NOTES : "This recipe requires four hrs and twenty min, and results in the most delicious ham I have ever tasted. "
