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Tangerine-Glazed Easter Ham With Baby Carrots Recipe

Tangerine-Glazed Easter Ham With Baby Carrots

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Average Rating:

Total Reviews: 174

Showing 51-60 of 174

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  • on November 21, 2010

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    I cooked this ham recipe a few years ago and it was a smash hit at the dinner party. It is the BEST I EVER HAD!

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  • on June 15, 2010

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    Made this ham recipe for Easter and received praises galore. I will be making it again for a Welcome Home party for my daughter. This is a grand winner for our family and will be for your.

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  • on April 13, 2010

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    The best ham ever- the glaze was fantastic, nothing but compliments from my guests!

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  • on April 11, 2010

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    I made this for Easter, and it was a HIT. I don't even like ham, but I loved this. The family also gave it rave reviews. I found the tangerine juice at Whole Foods in the fresh juice.

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  • on April 11, 2010

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    Blissfully simple.....fresh and flavorful.
    Will never make a different ham.
    A++++++

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  • on April 10, 2010

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    Wow! What a

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  • on April 06, 2010

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    I've always said that I like everything except ham, and eggs with runny yolks. Well I made this for an Easter brunch and had 2nds. There were 2 other people at the table who claimed they normaly didn't like ham either and they both said how much they enjoyed it and also had 2nds. This was my first time ever making a ham (but I would classify myself as an intermediate, bordering on advanced cook. I of course planned it at the last minute so the last ham available was a picnic ham, bone in. After researching what this was I was worried it would be tougher but it turned out amazingly moist and fall off the bone. I might have cooked it about 20 - 30 minutes longer than the recipe stated. I also used olive oil in the glaze instead of butter due to a dairy allergy - but it still turned out perfect.

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  • on April 06, 2010

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    I made this for a family "Easter" dinner, 2010. Excellent! It took approximately 5 hours for a 10 1/2 pound bone in ham. Every time I thought of it, I basted, basted, basted. Worth the extra basting, I think that may have made the difference. The tangerine glaze was very good (it thickens as it cools. I didn't have any fresh tangerines, so just used tangerine/orange juice and pineapple. Yummy!

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  • on April 05, 2010

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    I made this ham for the our first Easter as a married couple. It turned out perfect....was a complete success and very pleasing to the taste buds. The only thing I did different was cut the tangerines into wedges instead of slices, because it saved me some time. I put the carrots in for the last 30 minutes like the recipe said because we like our veggies a little on the crisp side. Delightful dish!

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  • on April 05, 2010

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    This was my first attempt at cooking a ham. Before my family purchased very expensive hams at Honeybaked stored. It turned out absolutely amazing, not only looking like it was cover ready for defunked Gourmet Magazine but also extremely tasty. I didn't make any alterations in the ingredients but I can say I made two adjustments on cooking times based on reviews and am glad I did:

    1. The glaze - After reading reviews...I cooked it for an hour and half, after about 1 hour it was not thick and I turned it up a bit on the stove top. I had no issues with getting the glaze to thicken but definitely takes longer than 30-40 minutes.

    2. Carrots - After reading reviews...I put them in with an hour and half to go. We used regular carrots halved to decrease thickness. I meant to put them in with the last hour but realized my mistake too late. The carrots were cooked perfectly after 1.5 hours...never would have been fully cooked in 30 minutes.

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