Sangria Glazed Ham

Megan Hampton


A sweet and flavorful ham recipe that's sure to have eyebrows raising!

***Disclaimer - 99% of the dishes represented by the photographs are shot with a Pro SLR camera and owned by me. The appearance of the dishes are an accurate result of my recipes, and are usually taken immediately after the dish is completed. Please feel free to use my photos as a guide in achieving perfect results when you make the dishes, as well as share any changes you might have made to the recipe to personalize it.


★★★★★ 1 vote

30 Min
2 Hr


  • 7-8 lb
    spiral pre-cooked ham
  • 2 Tbsp
    whole cloves
  • 2 c
    dark brown sugar
  • 1 1/2 c
    unsweetened pineapple juice
  • 2 1/2 c
    sangria or burgundy wine (if you only have a red house wine, it's ok)
  • ·
    orange peel

How to Make Sangria Glazed Ham


  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. 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.
  2. Roast, uncovered, until the sugar begins to melt, about 20 minutes. During this time, mix together the pineapple juice, sangria wine, and orange peel in a bowl. After 20-25 minutes, the sugar should have started to melt. Remove Ham from oven and turn heat down to 325.
  3. Pour 1 cup of the wine mixture over the sugared ham and return the ham to the oven for 40 minutes. Remove from oven.
  4. Baste the ham with a second cup of wine, stirring it into the pan mixture created at the bottom. Cover the ham with foil and cook for another 40-45 minutes in the oven. Remove from oven.
  5. Uncover the ham, baste and bake uncovered for 20 more minutes.
  6. Remove uncovered ham, baste one final time and let stand for 10 minutes. Voila!

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