Tag Archives: Tangerines

Tangerine Glazed Ham with Baby Carrots

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!

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FYI, its ok if the tangerines are sour, all the brown sugar would make up for it.

Ingredients
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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 juiceIMG_6872
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
11/2 pounds carrots, peeledIMG_6877
Directions

  1. Preheat the oven to 300 degrees F.
  2. 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.
  3. 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.IMG_6873 IMG_6875
  4.  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 )