JOYA Sangria recipes




The ultimate holiday ham, full of over-the-top, fabulous flavor. This recipe is a labor of love, but so worth it

  • One 8-pound fresh bone-in ham
  • 1/4 cup whole cloves
  • 2 cups packed dark brown sugar
  • 1 cup unsweetened pineapple juice
  • 2 cups JOYA® Red Sangria

Preheat oven to 400°F.

Use a sharp knife to score the ham 1/4-inch deep in a diamond pattern.

Place the ham in a large roaster with the rind side up and stud with the whole cloves. Pack the top of the ham with the brown sugar, being sure to coat the surface thickly (some may fall off into the pan).

Roast the ham, uncovered, until the sugar begins to melt, about 15 minutes. Meanwhile, stir together the pineapple juice and JOYA® Red 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 45 minutes.

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°F and baste the ham every 20 minutes with the pan drippings for the final hour of cooking. A meat thermometer should read 160°F before serving.

Serves 8-10