1 Video | Photo: Tangerine-Glazed Easter Ham With Baby Carrots Recipe
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 tangerines, sliced thin, seeds removed
- 2 cups tangerine juice
- 2 cups light brown sugar, packed
- 1 cup water
- 1/4 teaspoon whole cloves
- 2 cinnamon sticks
- 11/2 pounds carrots, peeled
Directions
Preheat the oven to 300 degrees F.
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 it 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 tangerine glaze.
For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine 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 being going for a couple of hours, pour the tangerine 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 and continue to cook for 11/2 hours, basting with the juices every 30 minutes.
Scatter the carrots around the ham and coat in the tangerine 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, 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 tangerine glaze on the side.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 174 reviews
By jcbowlin
Boston, Ma
on April 13, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Best ham we have ever had!
By dman278
on April 11, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Did this with a whole (18 lb ham from John F. Martin Meats in Lancaster, PA. There were almost no leftovers. It never occurred to me to use sage with ham, but combined with the tangerine, it was completely irresistible. Like some others here, the carrots took longer than suggested, but they were also spectacular. Will not hesitate to do this again. Popular demand may leave me no choice. ;
By Birmingham
Birmingham, AL
on April 01, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The. Best. Ham. Ever. Followed the recipe exactly but couldn't find tangerines and had to buy Mineola tangelos. Made the glaze the day before with no problem. 40 minutes on med-high heat was enough for me to get syrup consistency (in a sauteuse pan. Carrots took an hour in the oven plus a little more on stovetop but were delicious.
The only thing that was a disappointment was that many of the reviewers had mentioned how tasty the crystallized tangerines were: we couldn't wait to eat them but discovered that the peel was much too hard to chew. We ended up just kind of sucking on them knowing it wasn't the best table manners, but they were so good.
Edit: We now know that the tangelos that floated in the glaze were completely edible. It's the ones that were on top of the ham that developed a very tough peel.
P.S. I think next time I will use only one stick of butter as I really think 2 was too much.
Read all 174 reviews