Orange Glazed Ham with Baby Carrots

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This Easter ham was such a sensation in our household that we all had second and small third helpings...and leftovers three hours later! We all agreed that this was a fantastic glaze suited for our tastes.

The olive oil and chopped sage definitely added another level of flavor. Don't skip this step...I used half of a small bunch of sage leaves to make the paste rub.

We made the glaze the night before to avoid consistency issues previous reviewers mentioned. I reduced the brown sugar, butter and water measurements by half, but kept all the other measurements intact and followed the directions carefully. This produced a glaze that was perfect for our tastes--sweet, orange undertone, warm spice flavors, and tangerine pieces that helped to keep the glaze on the ham. I basted the ham every fifteen minutes. It was beautiful. moist, and delicious.

We cooked carrots and turnips with the ham...they were wonderful in the pan juices/glaze.

THANKS, Tyler!!!

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I didn't cook the whole recipe, but for Christmas Eve I the glaze from this recipe to go with a spiral ham. It was excellent!!! It took a little longer than 40 minutes to become syrupy - but it was so delicious! Everyone loved it. I'll definitely make it again.

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This will be the third I am preparing this ham recipe. Our family was very traditional
until I was give the honored duty to cook the ham. ( I have 22 years experience in high end restraunt "cooking". Having looked at this recipe I decided to get up at 3am to begin the rub. When the ham came out for all to see, there was a collective
intake of breath,until the first bite. Our family is now more open to new items at the Holiday table. Thank you for a great recipe.

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I made both orange glazed ham and collard green recipes on Thanksgiving.
My family and friends all loved it and wants the recipes .
I definitely going to making both these recipes on Christmas again.
Thanks Tyler !!!

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I make it every year for Christmas and my whole family loves it

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There is a video of this recipe on the Food Network site (http://25my.sl.pt which is different from the recipe in one respect. On the video, Tyler applies the orange glaze before placing the ham in the oven as opposed to near the end of the baking as per the above recipe.

Is this just academic? My concern is that the sweet glaze will burn on the ham if basted too soon. Any ideas?

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Three words: Oh My God! This is the best ham i have ever tasted ever!.I made it for the first time last Thanksgiving at it was a big hit@ This is definately a staple in my families thanksgiving dinner.

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I made this recipe for Easter and it was great! My family was also lurking around the kitchen since it smelled wonderful. After about 2 hours I checked it with a meat thermometer and it was done so I left it on 300 degrees while finishing up my sides. Overall, this is our new holiday ham recipe, since everyone at my house begged for it. Absolutely terrific!

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I am generally not the one to volunteer to cook the main course for holiday meals, but I had to try this. It was very simple, but so good if you like sweet ham. I had trouble getting the glaze to reduce to proper thickness, but slowly it did get thicker. It tasted incredible, made a great crust, and gets the flavor deep into the ham. I say try this recipe!

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Admittedly, I was nervous about cooking such a huge hunk of meat. It was my first go at such a feat. It turned out wonderfully. The meat was tender and flavorful. The marinade really does penetrate well. The recipe is really sweet, vs savory; so keep that in mind and tweak the sugar and sage down or up, to your preference. The carrots will be a bit al dente, so if you like your carrots soft, you will need to keep them in the oven a bit longer. I also reheated it as is the next day, it was even better. I froze the meat and even the carrots that were left over and they were just a good as the day it was made. I'll be keeping this on in the recipe box for a while!