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Orange Glazed Ham with Baby Carrots
Recipe courtesy Tyler Florence

Ingredients
1 (8 to 10-pound) smoked ham, bone-in, skin on
Kosher salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter, cut in chunks
2 medium navel oranges, sliced thin, seeds removed
2 cups orange juice
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
1 1/2 pounds peeled baby carrots

Instructions
Preheat the oven to 300 degrees F.


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Copyright 2006 Television Food Network, G.P., All Rights Reserved


Put the ham in a large roasting pan, fat side up. Using a sharp knife, score the ham with cuts
across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a
diamond pattern; season the meat generously with salt and pepper. Chop about 8 of the sage leaves
and put in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure
to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to
bang-out the orange glaze.

For the glaze: Place a saucepan over medium heat. Add the chunks of butter, oranges, orange juice,
brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take
about 30 to 40 minutes.

After the ham has been going for a couple of hours, pour the orange glaze all over it, with the
pieces of fruit and all. Scatter the remaining sage leaves on top and stick the ham back in the
oven. Continue to cook for 1 1/2 hours, basting with the juices every 30 minutes.

Scatter the carrots around the ham and coat in the orange glaze. Stick the ham once again back in
the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy,

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

and the whole thing is glistening with a sugary glaze.

Set the ham on a cutting board to rest before carving. Serve the carrots and orange glaze on the
side.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved