Tangerine-Glazed Easter Ham with Baby Carrots
AMAZING! By far the best ham I ever made or had. It really is more easy than intermediate. This recipe is very forgiving for substitution.
AMAZING! By far the best ham I ever made or had. It really is more easy than intermediate. This recipe is very forgiving for substitution.
- 1 cup water
- 1/4 cup extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 1 smoked ham bone-in, skin on
- 1 bunch fresh sage leaves
- 1 cup (2 sticks) unsalted butter, cut in chunks
- 2 tangerines, sliced thin seeds removed
- 2 cups tangerine juice
- 2 cups light brown sugar packed
- 1/4 teaspoon whole cloves
- 2 cinnamon sticks
- 11 /2pounds carrots peeled
- Carbohydrate 41.9436312787408 g
- Cholesterol 151.573333333333 mg
- Fat 26.2872390362743 g
- Fiber 0.331038531301894 g
- Protein 58.548146633945 g
- Saturated Fat 7.9028177940661 g
- Serving Size 1 1 Serving (355g)
- Sodium 2737.51012270876 mg
- Sugar 41.6125927474389 g
- Trans Fat 1.48536112825544 g
- Calories 650 calories
Step-by-step
- Preheat the oven to 300 degrees F.
- Put the ham in a large roasting pan, fat-side up. 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 it 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 into all the slits.
- Bake the ham for 2 hours.
- 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.
- After the ham has being 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 11/2 hours, basting with the juices every 30 minutes.
- 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.
- Set the ham on a cutting board to rest before carving. Serve the carrots and tangerine glaze on the side.
I was so excited to try this recipe for Tangerine-Glazed Easter Ham with Baby Carrots. It looked so delicious and I love the combination of sweet and savory flavors. I was not disappointed! The ham was moist and flavorful, and the glaze was the perfect balance of sweet and tangy. The carrots were also cooked perfectly and added a nice touch of color to the dish. I will definitely be making this recipe again for my next special occasion.
I think this recipe would also be great for a weeknight meal. It's easy to make and doesn't require a lot of ingredients. You can also make the glaze ahead of time, which saves even more time. I highly recommend this recipe to anyone who loves ham or is looking for a new and delicious dish to try.
