Ham and oranges go well together, but replace the orange with tangerines and you’ll have something even better. This is a Tyler Florence recipe from FoodNetwork.com that did not disappoint! The best part was the glazed carrots that cooked in the jus; two dishes in one made my day so much easier! The only drawback: I couldn’t find an unsliced ham so I tried my best and skewered the slices ham together while it baked. It actually allowed more flavor to bathe each slice of ham. This recipe is great for any occasion and the best part is the leftover ham bone!
FYI, its ok if the tangerines are sour, all the brown sugar would make up for it.
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. (serves 10-12 )