Tangerine-Glazed Easter Ham With Baby Carrots

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Just a wonderful recipe. I used orange juice instead of tangerine, and it was delicious. I made the sauce the day ahead and just warmed it up before glazing the ham. The ham was so beautiful too, with the score marks and the dark brown color. Almost didn't make the carrots but I'm glad I did. They were a big hit!

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I'm so afraid to cook this because I feel it would be so very dry after cooking for 3 1/2 hours. Is the ham supposed to be already cooked or raw?

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this recipe sounds yummy! Can I use this glaze for a ham that is much smaller and boneless?

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NNN

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I missed the part of the episode about the eggs -- can anyone catch me up??

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I made this for the first time a couple of years ago for Thanksgiving. My huge family loved it so much that I have to make it for every big family function as the main dish! My brother even told his wife that I had to make "my" ham instead of her!!

Thanks Tyler!!
God bless you -- He has me (and my family with your ham!

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I made this ham recipe for Easter and now went back to find it again for Christmas. Everyone raved about this ham....said it was the best ham they ever had. Great recipe!

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I wanted something different for Easter dinner, and since it was the first time I was making Easter dinner, my guests had low expectations. Too bad I am going to have to live up to that first one for many years to come. Refreshingly different!

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This was the best ham I've ever had. It was also very easy to make. I have made it about three times now and it is great every time.

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I LOVE this recipe and so does everyone I've ever made it for. I didn't find tangerine juice and didn't have the time to juice them myself the first time I made this but I did find a pomagranite-tangerine juice and used it. It is awesome and I have used it ever since. It gives a beautiful sheen to the ham not to mention the taste!