Sangria Ham

1 bone in ham with rind
1/4 cup whole cloves
1 lb brown sugar
2 cup sangria (red wine with fruit)
1 cup unsweetened pineapple juice

Preheat oven to 400 degrees F (200 degrees C). Remove rind from the whole ham and score 1/4 inch deep in a diamond pattern. Place in a good sized roaster with the fat side up and stud in a decorative manner with the whole cloves...be sure to use plenty.

Pack the top of the ham with the whole pound of brown sugar as to coat the surface as thickly as possible. Some may fall off into the pan but that can not be helped..leave it there to sweeten the basting juices needed in later steps.

Place the sugar coated ham into oven for as long as it takes for the sugar to begin to melt in...about 20 minutes. During this time, blend the pineapple juice and sangria.

HOUR ONE: 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 the one hour. I often tent the ham with tinfoil at some point but my mother never did.

HOUR TWO: Baste the ham with a second cup of the wine mixture stirring it into the pan drippings and rebasting. Return the ham to the oven.

HOUR THREE: Repeat the basting routine using the third and final cup of the wine mixture.

HOUR FOUR: Lower the oven temperature to 325 degrees F (165 degrees C) and baste the ham every 15-20 minutes with the pan drippings for the final hour of cooking. A meat thermometer should read 160 degrees F (65 degrees C) before serving.

Makes 8 to 10 servings