Tangerine Glazed Ham With Fresh Sage

"This recipe comes from Tyler Florence and makes the most magnificent and delicious ham we have ever tasted! It is beautiful when it comes out of the oven and the aroma while its cooking is just heavenly. I am posting the recipe as Tyler has written it, however, when I prepare this I make a few changes to lower the sugar and fat content in the glaze which are as follows: I reduced the butter to 1/2 cup unsalted butter and 1/2 cup smart balance spread; I reduced the brown sugar to 1 cup and added 1 cup of splenda mixed with a few tablespoons of sugar free maple syrup. I reduced the water content to 1/2 cup and only had to simmer for an additional 15 minutes to get the syrup texture. The substitutions work well, but I am sure this original recipe below will blow you away!"
 
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photo by Cathey56 photo by Cathey56
photo by Cathey56
photo by Cathey56 photo by Cathey56
photo by Cathey56 photo by Cathey56
photo by ladydragonfly photo by ladydragonfly
Ready In:
4hrs 20mins
Ingredients:
12
Serves:
12
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ingredients

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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.
  • Assemble the glaze as the ham is baking.
  • 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 another 2 hours, basting with the pan juices every 30 minutes.
  • The ham is done when it is dark and crispy, and the whole thing is glistening with a sugary glaze.
  • Set the ham on a cutting board to rest for 10- 15 minutes before carving.
  • Serve the tangerine glaze on the side if desired.

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Reviews

  1. snowghost
    I found this recipe by accident about several years ago and it is now a family tradition for Christmas and Easter. My family can't get enough of it. I've never made it with carrots, not many of members of my family are crazy about carrots. I would recommend this recipe to anyone. Don't change a thing! It's moist and juicy, I have to hide the leftovers or there won't be any.
     
  2. CiaoBellaChow
    I have been making this ham for the past 5 years. It has become our tradition at Easter and Christmas. Since my family isn't that taken with cooked carrots, I do not add them to them to the roasting pan. It is a recipe that you can count on every time. I wish I could be this confident with cooking a turkey! You just can't go wrong with this recipe and the aroma makes your mouth water!! Every time you open the oven door to baste it with that wonderful glaze, you want it to be done. I found you do not need the 3 1/2 hours called for in the recipe...I usually make a 10-12 lb ham. I have made small changes. I omit the water all together and make 1 cup of tangerine juice for a more concentrated but not overpowering flavor. Do make sure you use unsalted butter, and everything else stays the same. I usually get the ham in the oven and right away start on the glaze. Without the water it becomes more syrupy. After 1 hour in the oven I pour the hot glaze all over the ham, then baste every 20 minutes for the next 1 and 20 minutes. Turns out gorgeous, a real showstopper & everyone wants more. Extremely easy, turns out great. Will be your favorite ham recipe, maybe even your new tradition. One other note, remove the cloves from the glaze before pouring over the ham, biting into one of those will definitely ruin what you have been waiting for, for 3 hrs....experience :) Enjoy!
     
  3. Cathey56
    I did review this @ foodnetwork.com. Incredible flavor will make again. Pictures look dark, but flavor is worth the work.
     
  4. Scoutie
    I was just getting ready to post this and here it is! Crusty on the outside and moist and flavorful on the inside, this is awesome. The glaze is not too sweet at all and goes perfectly with red potatoes and baby carrots. I have made this several times now and substituting OJ for tangerine juice doesn't seem to matter much, but use some tangerine if you can. It takes me almost an hour to get the glaze to a syrupy consistency, I have even used some cornstarch to help thicken it up. I scatter baby carrots around the ham and coat in the tangerine glaze for the last 45 minutes to an hour of baking until the carrots are tender. So easy and fool proof, you will get rave reviews on this one! Thanks for posting, shimmchk!
     
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RECIPE SUBMITTED BY

<p>Hello, My name is Monica and I am a 35 year old, happily married mom of 2. After working as a project manager for many years, I currently am a stay-at-home mom to our beautiful daughter Hannah who is 10 years old,&amp; our sweet son Liam who is 6. I love being home with them! I am a Navy wife of 19 years. It is an adventurous, fun, sometimes stressful life but we are proud to be a Navy family in service of our country. <br />Cooking is one of my passions. I could sit down and read recipes like I would a regular novel. I would say I am more of a recipe gatherer rather than a recipe orginator. I do tweak things a lot to suit my families taste, but other than that I rely on recipes for ideas and technique. I find most of my own recipes have been posted in some form or another here, but I look forward to having more to add in the future. <br />I am an avid baker and also love international foods. Being half Thai, I love Thai food and have gotten my family to learn to appreciate it as well.</p>
 
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