This unusual recipe combines the flavours of sangria wine, pineapple juice and dark brown soft sugar to create a wonderfully tender sweet and savoury gammon dish. Serve with some fresh green salad or some grilled vegetables.
- 1 3.5kg bone in gammon joint
- 450ml sangria red wine
- 250ml pineapple juice
- 400g dark brown soft sugar
Preheat oven to 200C.
Pack the brown sugar over the ham and roast for twenty minutes or so, until the sugar begins to darken and melt.
Mix together the pineapple juice and sangria and pour around a third of it over the ham. Cook for another forty minutes.
Add more of the wine mixture and baste the liquid over the top of the ham. Return the ham to the oven for another hour and add the remaining wine mixture.
Cook for another hour, baste once more and then turn the temperature down to 180C. Cook for one more hour, basting every twenty minutes.