Jamon Con Sangria Sangria Ham Recipes

Steps:

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

Steps:

• Place the fruit in a large vat. Pour in the red wine, white wine, citrus rum and citrus vodka. Next, to add a subtle sweetness, dissolve the sugar in 1 cup water and add it to the mix. Stir well, then cover and refrigerate for several hours, giving the fruit and liquids time to meld. Serve in glasses over ice, and have tongs nearby so guests can help themselves to the fruit.
• Designated drivers are recommended!

Steps:

• Slice the orange, lemon, and lime into thin rounds. Place the citrus in a pitcher with the apples, cherries, and pineapple. Pour in the brandy and refrigerate for 2 hours of more. Chill the bottle of red wine, lemon-lime soda, and orange juice at the same time.
• Gently crush the fruits with a spoon, then stir in the red wine, lemon-lime soda, and orange juice. Add additional brandy or orange juice to taste.

Steps:

• In a large skillet, cook the ham, onion and garlic in oil until onion is tender. Stir in the broth, tomatoes, parsley and seasonings. Bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15 minutes. Add shrimp; cook 5 minutes longer or until the shrimp turn pink and rice is tender. Discard bay leaf.

Steps:

• In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.