Ingredients
1 bone-in ham (3.6 kg) with rind removed
60 g whole cloves
450 g brown sugar
240 ml unsweetened pineapple juice
480 ml sangria wine
Directions
Step 1
Preheat the oven to 200°C (400°F).
Step 2
Using a sharp knife, make 1/4-inch deep diagonal cuts in a diamond pattern on the ham. Place the ham in a large roasting pan with the fat side up. Insert the whole cloves into the ham in a decorative pattern, covering the entire surface. Sprinkle the entire pound of brown sugar over the top of the ham, ensuring it covers the surface evenly. Some sugar may fall into the pan, which is fine. It will sweeten the basting juices for later use.
Step 3
Roast the ham, uncovered, until the sugar starts to melt, about 20 minutes. While the ham is roasting, mix the pineapple juice and sangria together. After 20 minutes, pour 240 ml of the wine mixture over the ham and return it to the oven for 40 minutes. You can cover the ham with foil at this point if desired.
Step 4
After an hour in the oven, baste the ham with another 240 ml of the wine mixture, stirring it into the pan drippings. Return the ham to the oven for 2 more hours, basting it again after the first hour with the remaining wine mixture.
Step 5
Reduce the oven temperature to 165°C (325°F) and baste the ham every 20 minutes with the pan drippings for the final hour of cooking. The internal temperature of the ham should reach 65°C (160°F) before serving.