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| Event Ham with Tangerine Glaze |
| Ingredients 1 [8 to 10-pound] smoked ham, bone-in, skin on Kosher salt freshly ground black pepper 1 large bunch fresh sage leaves 1/4 cup extra-virgin olive oil 1 cup [2 sticks] unsalted butter, cut in half lengthwise, then into chunks horizontally 2 tangerines, sliced thinly [remove seeds] 2 cups fresh-squeezed tangerine juice [from about 10 tangerines] 2 cups light brown sugar, packed 1 cup filtered water 1/4 teaspoon whole cloves 2 cinnamon sticks Method Preheat the oven to 300° 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 half 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. Method for the Glaze Place a saucepan over medium heat. Add the chopped butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a glaze; about 30 to 40 minutes. After ham has roasted for 2 hours, pour tangerine glaze over surface, tangerines and all. Scatter the remaining sage leaves on top and stick ham back in oven and continue to cook for 1 1/2 hours, basting with juices every 30 minutes. Stick ham back in oven and roast for final 30 minutes, or until ham is dark and crispy, and the ham is shiny with the syrupy glaze. Let ham rest on cutting board before carving. |