I know its a bit late to post something that could be made on Christmas, but I’m still trying to catch up on all of the recipes I’d like to blog. The first time I made a ham for Christmas I saw a recipe that used sangria and thought that would provide an interesting flavor to the ham.
- 1 boneless precooked ham, 5-10 lbs.
- 1/2 bottle Sangria wine
- 8 oz. pineapple (slices, chunks, tibits, etc.) in juice
- 1/2 cup light brown sugar
- 2-3 tsp. water
- maraschino cherries (optional)
1. Unwrap your precooked ham but make sure to save the wrapper piece that includes heat-up times per weight.
2. In a 9×13 glass baking dish, pour 1-1 1/2 cups of sangria and all of the juice from the pineapple.
3. Place your ham on a cutting board or large work surface. Score X’s into the ham using a sharp knife. Transfer the ham to the baking dish and pour approximately 1 cup of sangria over the ham. The sangria will go into the x shapes and marinate the ham.
4. In a small bowl combine the light brown sugar and water until a thick paste forms. Spread the paste over the skin of the ham.
5. Cover the ham in foil and let marinate in the fridge for at least 5 hours but up to 24 hours.
6. Decorate the ham with the pineapple pieces and maraschino cherries if desired. Preheat the oven to 350 and bake the ham according to package directions.
(I had a 7 lb. ham and baked it for 15 minutes per pound. The internal temperature was 140.)
Yum! This was definitely as good as I remember. I ended up making this the day after Christmas and served it with a garlic chive mashed potato and sweet corn.