Easter Ham Tangerine Glaze

Easter Ham Tangerine Glaze
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Cuisine: American
Techniques: Bake
Occasions: Any, Christmas, Easter
Prep Time: 0 hr 20 min
Cook Time: 4 hr 0 min
Yield: 12 Serving(s)
Main Ingredients: Pork
Sourced: Tyler Florence is a chef and television host of several Food Network shows. He graduated from the College of Culinary Arts at the Charleston, South Carolina campus of Johnson & Wales University in 1991. He was later given an honorary doctorate from the university for his culinary success. His new website will be launched soon at http://www.tylerflorence.com
Tags: Comfort Food, Local / Organic Friendly, Main Course / Dinner


  • 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


  • 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.
Notes: This is my favorite Easter Ham Recipe from Tyler Florence
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Apachescout, Sun Lakes AZ
This sounds really.I will cook it on my weber as I have done with other hams for the past 30 years. I will also add a few wood chips to give it some smoke flavor. I've been looking for a new citrus recipe for several years and this one just sounds wonderful.
9/21/2015 6:06:00 PM
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