Tangerine-Glazed Easter Ham with Baby Carrots by Tyler Florence, version 3
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 54
Ingredients
1 (5 to 7-pound) smoked ham, bone-in, skin on1 tsp. Kosher salt1/2 tsp. freshly ground black pepper2 tsp. dried sage2 T extra-virgin olive oil1/2 C (1 stick) unsalted butter, cut in chunks1 (20 oz.) can crushed pineapple1 C light brown sugar, packed1/2 C water4 whole cloves1 cinnamon stick
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. Mix 1 tsp. dried sage 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 glaze.
For the glaze: Place a saucepan over medium heat. Add the chunks of butter, pineapple, 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. Sprinkle the remaining dried sage 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.
Stick the ham once again back in the oven and cook for a final 30 minutes, until 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 glaze on the side.
Number of Servings: 54
Recipe submitted by SparkPeople user SHIRTTALES.
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. Mix 1 tsp. dried sage 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 glaze.
For the glaze: Place a saucepan over medium heat. Add the chunks of butter, pineapple, 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. Sprinkle the remaining dried sage 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.
Stick the ham once again back in the oven and cook for a final 30 minutes, until 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 glaze on the side.
Number of Servings: 54
Recipe submitted by SparkPeople user SHIRTTALES.
Nutritional Info Amount Per Serving
- Calories: 197.4
- Total Fat: 14.1 g
- Cholesterol: 0.0 mg
- Sodium: 963.8 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 0.1 g
- Protein: 11.4 g
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