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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. 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   been   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. Recipe courtesy of Tyler Florence
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
Tangerine-Glazed Easter Ham
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