First, Happy Easter! Second, I need to admit something to you. This is the second time I am posting this recipe. It's
that good. Seriously.
As of this time last year, I had never cooked a ham in my life. This year I am hosting Easter dinner at my house with my in-laws, dad, and uncle. Scary! I would ask you to wish me luck, but if I cook this ham exactly as directed, I won't need it!
If you are like me and don't like ham that is super sweet (no pineapple and cherries, please!) this recipe is perfect.
Thank you to the Food Network and Tyler Florence.
Tangerine-Glazed Easter Ham With Baby Carrots
Prep Time:
20 min Cook Time:
4 hr Level:
Intermediate
Serves:
10 to 12 servings
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| Food Network Photo |
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| My ham. Not as pretty, but close! |
Ingredients:
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
Directions:
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.
Have a great Easter day and evening, everyone!
Shelly Holbrook-Ebeling (The Seattle Soap Girl)
Oh, and if you want the only cold-process 12th Fan Soap on the market, make sure to visit the Seattle Soap Shop today!
