Need help! ASAP!

[Linda in MO]

I found this ham recipe at allrecipe.com and thought it looked good, but I have a question about an ingredient. It calls for sangria. Is this something I can buy in the liquor store or is it something I have to mix up myself using red wine? I'm going to the store soon, so need help fast! Thanks!

Sangria Ham

This recipe requires four hours and twenty minutes, and
results in the most delicious ham I have ever tasted.
Original recipe makes 8 to 10 servings. Recipe has been scaled
to make 9 servings.

Printed from Allrecipes, Submitted by Mary Glenn
--------------------------------------------------------------------------------
1 (8 pound) bone-in ham, with rind
1/4 cup whole cloves
1 pound brown sugar
2 cups sangria (red wine
with fruit)
1 cup unsweetened pineapple juice


Directions
1 Preheat oven to 400 degrees F (200 degrees C).
2 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.
3 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.
4 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.
5 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.
6 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.
7 HOUR THREE: Repeat the basting routine using the third
and final cup of the wine mixture.
8 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.






[This message has been edited by Linda in MO (edited 04-14-2001).]

[debg]

Linda, Sangria is a dry Spanish red wine. I think you can buy it in a liquor/wine type store. If they don't have any, ask the sales person what you can use instead. Maybe a blend -- Sangiovese (?) I'm sure you could find an easy substitute! Good luck!

[Linda in MO]

Ask and ye shall receive! That was fast! Thanks debg!

[KValley]

Ooh, Linda, Sangria is not a dry wine! (my apologies, deb, but it will change the nature of the recipe http://www.cookinglight.com/bbs/smile.gif) It a red wine cocktail made from Rioja (a Spanish red), fruit juice, soda water and fruit. The ingredients are mixed together and melded overnight. There is no magic formula- whatever suits your fancy.

If this is too complicated, I recommend a Lambrusco- a fruity, fizzy, Italian red.

[This message has been edited by KValley (edited 04-14-2001).]

[Linda in MO]

Uh oh, so sangria is not something you can buy already made up?

[KristaMB]

Linda,

I've never seen a pre-made sangria...

[KValley]

Originally posted by Linda in MO:
Uh oh, so sangria is not something you can buy already made up?

I've never actually looked for it in a store! I'm not much of a cocktail person- I'd honestly go for Lambrusco, or mix a fruity red wine with some cranberry and orange juice....the alcohol will burn off in the cooking anyhow....

[Linda in MO]

Thanks, you guys are the best!

[sneezles]

Linda
April's CL has a recipe on page 198 for making Sangria.

[Linda in MO]

Thanks sneezles! I think I'll go with a different ham recipe tomorrow and file this one away for later when I have more time.

[KValley]

Originally posted by sneezles:
Linda
April's CL has a recipe on page 198 for making Sangria.

sneezles- LOL http://www.cookinglight.com/bbs/biggrin.gif - I knew I had seen recently a recipe for Sangria, so I was ransacking my Food and Wine and Wine Spectator magazines, trying to find it. Never thought to look in CL- and the April issue is sitting open on my kitchen counter.

I love this BB!!



[This message has been edited by KValley (edited 04-14-2001).]

[SusieO]

Hey Linda,
I have seen bottles of Sangria in stores. It was a very cheap brand, like Boone's Hill, I think. Should be available even in the grocery store.
Good luck!

[Vanessa]

Look under spanish wines there is sangria already maded and bottled....I saw it at the liquor store.