Tangerine-Glazed Ham with Baby Carrots
Recipe courtesy Tyler Florence
Show: Food 911
Yield: 10 to 12 servings
1 (8 to 10-pound) smoked ham, bone-in, skin on
Kosher salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil
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 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
11/2 pounds carrots, peeled
Preheat the oven to 300 degrees F.
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 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. Now there
is plenty of time to bang-out the tangerine glaze.
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.