31 March 2015

#EasterRecipe - Tangerine-Glazed Ham With Baby Carrots

With Easter fast approaching and my ham already to go in the fridge, I needed a great recipe to add some pizzazz to the feast coming this Sunday! I always do the same glaze usually the packet they give me but I love that sticky sugary gooey crust on the outside of the Ham. So I really wanted to find something with that in mind that would turn it up a notch, plus I love glazed cooked carrots. I think that is part of the tradition of Easter to not only eat Ham, but all the chocolates and carrots that come with this day too. The point is to have fun. Easter is about renewal, so get your Easter Basket and eat the candy while preparing the Ham! Happy Spring Everyone and Happy Easter TOO!! =:)

Tangerine-Glazed Easter Ham With Baby Carrots 
Recipe courtesy of Tyler Florence
Total Time:
4 hr 20 min
20 min
4 hr

10 to 12 servings



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


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.

Thanks to Tyler for this awesome looking recipe - Recipe courtesy Tyler Florence

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