The Chew: Viewer Potluck Dish Contest
The Chew invited three viewers to make a potluck dish for them to try. Whoever had the most delicious recipe would have the chance to share it on the show. Michael Symon and Daphne Oz were the judges.
The first dish was Love’s Sangria Ham. Love said it had brown sugar and spices in it and she makes it every year for the holidays. She said when people lick their hands after eating it, she knows she made something good. Next up was Christine with a shepherd’s pie with meat, vegetables and a special seasoning.
The last dish was Beth’s Ocracoke Shrimp and Grits. She said there’s a ton of cheese in it and she makes this recipe when she’s on vacation in the Outer Banks. Beth said the meal can work for breakfast, lunch or brunch.
The Chew: Love’s Sangria Ham Recipe
Based on portability and taste, Love was the winner! Love and Michael got to work on her Sangria Ham. She scored the ham so that the sangria, brown sugar and cloves could seep into the ham. After roasting the ham for 20 minutes, Love poured on some of the sangria and pineapple juice glaze.
Michael said that putting actual slices of pineapple on your ham isn’t the best idea, so the pineapple juice is a great alternative. He joked that the sangria, pineapple juice and orange peel looked like a great cocktail.
Love said that the first piece of the ham is the sweetest! If you’re looking for an update to your holiday ham recipe, check out Love’s Sangria Ham below.
Love’s Sangria Ham
- 8 lb. bone-in ham, rind removed
- 1/4 cup whole cloves
- 1 lb. brown sugar
- 1 1/2 cups pineapple juice, unsweetened
- 2 1/2 cups sangria or burgundy wine
- orange peel
Preheat your oven to 400 degrees F and put the ham in a roasting pan fat side up. Score the ham 1/4 inch deep and put the cloves on the top in a line about 1/2 inch apart. Pack the top of your ham with the brown sugar and then roast it until the sugar starts to melt, about 20 minutes.
Combine the wine, pineapple juice and orange peel and pour one cup over the ham. Continue roasting the ham for 40 more minutes, then cover it with foil and roast for another hour. Baste the ham with the rest of the wine mixture and stir it into the bottom of the pan.
Roast the ham for two more hours and baste it every half hour. For the last hour, uncover the ham and reduce the oven temperature to 325 degrees. Baste every 20 minutes. Your ham is done when the internal temperature reaches 160 degrees.