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kosher salt fresh ground black pepper sage extra-virgin olive oil unsalted butter tangerines freshly squeezed tangerine juice light brown sugar water whole cloves cinnamon sticks
Viewed: 9 - Published at: 7 years agoIngredients
- 1 (8 lb) smoked ham, bone-in,skin on
- kosher salt
- fresh ground black pepper
- 15 fresh sage leaves (one large bunch, Please don't use dried sage, it will definitely not be the same)
- 1/4 cup extra virgin olive oil
- 1 cup unsalted butter, cut in chunks
- 2 tangerines, sliced thin,seeds removed
- 2 cups freshly squeezed tangerine juice (it takes about 8-10 tangerines for this amount)
- 2 cups light brown sugar, packed
- 1 cup water
- 1/4 teaspoon whole cloves
- 2 cinnamon sticks
Method
- 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.
