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Tangerine-Glazed Easter Ham with Baby Carrots Recipe

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This recipe for Tangerine-Glazed Easter Ham with Baby Carrots, by , is from The 2009 Zens Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leoda Zens
Added: Friday, October 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (10-12 lb) smoked ham, bone-in, skin on
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 tsp. whole cloves
2 cinnamon sticks
1 1/2 lbs baby carrots

Directions:
Directions:
Preheat oven to 300
Put ham in roasting pan, fat side up. Score the ham with cuts across the skin (2 inches apart and 1/2 inch deep) to form a diamond pattern. Chop about 8 of the sage leaves and put it into a bowl. Mix with oil to make a paste. Rub paste all over ham, being sure to get the flavor into all the slits. Bake ham for 2 hours.

GLAZE:
place saucepan over medium heat. Add chunks of butter, tangerines, juice, brown sugar, water and spices. Slowly cook the liquid down to a syrupy glaze (30-40 minutes)

After a couple hours, pour glaze all over ham (including pieces of fruit). Scatter remaining sage leaves over the top and stick back in the oven for 1 1/2 hours, basting with juices every 30 minutes.
Scatter carrots around ham and coat with tangerine glaze. Stick back in the oven for 30 minutes or until carrots are tender, and ham is dark and crispy with sugary glaze.
Set ham on on platter to rest before carving. Serve carrots and tangerine glaze on the side.

Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
This is so much better than Honey-Baked ham! And I'm not a big ham person.

 

 

 

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