1. Preheat the oven to 300ºF. 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 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 in
all the slits. Bake the ham for 2 hours. Now there is plenty of
time to bang-out the tangerine glaze.
2. 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.
3. After the ham has been 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 1 1/2 hours, basting with the juices
every 30 minutes.
4. 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.
Originally Submitted
8/8/2013
0 Out of 5 from
0 reviews
You can add this Tangerine-Glazed Easter Ham with Baby Carrotes recipe to your own private DesktopCookbook.