Tangerine-Glazed Easter Ham With Baby Carrots

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This is the first ham I cooked myself for Easter Dinner and I can't tell you how great this was. I cooked the ham for 2 hours. When I put the ham in the oven I started the glaze and simmered it for about an hour and then turned off the gas and let it sit. The ham was in the oven for 1 1/2 hours and I started the glaze again so it was hot when I poured it over the ham. I put the carrots in the pan and poured all the glazed over the ham and let it cook for another 2 hours.
Then smell in my house was amazing and the taste was sooooo good.
Thank you Tyler for making my first Easter Dinner amazing! Really you need to try this for yourself to know how good this was!!!!! Guess who has to make the ham now every Easter "ME" !!!!!!
Thanks again!
Kim - Agawam

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I made this for Easter dinner and it got rave reviews from everyone. I did alter the recipe slightly: I used orange juice (couldn't find tangerine juice, ground cinnamon and cloves (just totally forgot to pick the sticks and whole cloves up at the store. I also used the splenda brown sugar mix to try to keep it a little lighter. It didn't thicken as I expected but I was glad in the end because the carrots had a light taste of the sauce instead of a syrupy caked on glaze. It was really fantastic and I don't even like ham.

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Everyone loved it at our Easter dinner. I made it pretty much like the recipe said with a few exceptions. I did cook the glaze on the stove for about 2 hours at a slow temp. I also added diced pineapple and its juices and some Dijon mustard. I did not add the water. It was excellent!

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YuM yum yum...we loved it ...was easy and fun to make...best ham I have ever eaten!

Thanks Tyler

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Like many other reviewers, my glaze didn't thicken much, so next time I think I'll cook it longer, less sugar, much less water. It did make kind of a carrot soup, but the flavor was so excellent I didn't care. This will be a go-to holiday recipe from now on. My butcher said he couldn't believe I was going to cook it for 3-4 hrs. when it was already cooked (smoked. anyone want to weigh in on this? is it supposed to be raw to start? My butcher said "ham" means it is cooked already

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I have used this recipe and get nothing but rave reviews, and requests to make it for friends who did not want to cook special meals. The key for me and finding tangerines in Asian supermarkets,regardless of the season. Also Trader Joe's carries tangerines juice...the biggest find of all....hope this is helpful.

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I juiced 9 (gasp! tangerines to get JUST 2 cups of juice, and I can honestly say it would have been so much easier--not to mention cheaper--to just use good old bottled orange juice, and I am sure we wouldn't have missed out on anything had I done that substitution. I guess i was expecting to get a nice tangy citrusy flavor with all that fresh tangerine juice, but that's exactly what this dish seemed to be lacking. I tasted not much more than brown sugar; certainly no tangy zip that could have cut nicely through the rich smokiness of the ham. I also found that the glaze took much longer than the suggested 30-40 minutes to thicken. I had it going for almost an hour and it still never got to to a syrupy stage. I think if I were to try this again, I'd use orange juice instead of tangerines, omit the water, and I'd cut way back on the brown sugar.

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Wow, this ham was amazing! And while my dad was carving it, I realized that I totally forgot the butter! So I really screwed up the recipe, and I couldn't even tell because it was so delicious!

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I prepared this ham last year for Christmas and my family ABSOLUTELY LOVED IT!!! It goes without saying that this ham will be prepared this holiday season as well. Once you've had the best all others pall in comparison. Good job Tyler!

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I have been buying Honey Baked Hams for the past 5 years, spending anywhere from $80 to $110 for a spiral ham.. Last year I decided to try this recipe, IT WAS AMAZING.. Even the people who never eat the ham before tried it and loved it. First time in 5 years we had no left overs.. Amazing recipe.. TXS
I will make it again this Thanksgiving..