Tangerine-Glazed Easter Ham With Baby Carrots
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
49
Spice
44
Sweetness
51
Sourness
38
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil2 cups
Tangerine Juice2 cups
Light Brown Sugar (packed)1 cup
Water1 tsp
Whole Cloves4990 g
Carrot (peeled)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 300 degrees F
3
Put the ham in a large roasting pan, fat-side up
4
Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep
5
Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper
6
Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste
7
Rub the sage-oil all over the ham, being sure to get the flavor into all the slits
8
Bake the ham for 2 hours
9
Now there is plenty of time to bang-out the tangerine glaze
10
For the glaze: Place a saucepan over medium heat
11
Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices
12
Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes
13
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
14
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
15
Scatter the carrots around the ham and coat in the tangerine glaze
16
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
17
Set the ham on a cutting board to rest before carving
18
Serve the carrots and tangerine glaze on the side