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Name: Orange Glazed Ham with Baby Carrots
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 12
Cuisine: not set
Ingredients: 1 8-10 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 Unsalted butter (2 sticks), cut in chunks; 2 medium Navel oranges sliced thin, seeds removed; 2 cups Orange juice; 2 cups Light brown sugar packed; 1 cup Water; 1/4 teaspoon Whole cloves; 2 Cinnamon stick; 1 1/2 pounds Baby carrots peeled

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INGREDIENTS

1 8-10 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 Unsalted butter ; (2 sticks), cut in chunks
2 medium Navel oranges ; sliced thin, seeds removed
2 cups Orange juice
2 cups Light brown sugar ; packed
1 cup Water
1/4 teaspoon Whole cloves
2 Cinnamon stick
1 1/2 pounds Baby carrots ; peeled

INSTRUCTIONS

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 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 orange glaze.

For the glaze: Place a saucepan over medium heat. Add the chunks of butter,

oranges, orange 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 orange 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. Continue to cook for 1 1/2 hours, basting

with the juices every 30 minutes.

Scatter the carrots around the ham and coat in the orange 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

orange glaze on the side

NOTES

Preheat the oven to 300 degrees F.

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Orange Glazed Ham with Baby Carrots

1 8-10 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 Unsalted butter (2 sticks), cut in chunks
2 medium Navel oranges sliced thin, seeds removed
2 cups Orange juice
2 cups Light brown sugar packed
1 cup Water
1/4 teaspoon Whole cloves
2 Cinnamon stick
1 1/2 pounds Baby carrots peeled

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 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 orange glaze.

For the glaze: Place a saucepan over medium heat. Add the chunks of butter,
oranges, orange 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 orange 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. Continue to cook for 1 1/2 hours, basting
with the juices every 30 minutes.

Scatter the carrots around the ham and coat in the orange 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
orange glaze on the side

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Nutrition

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Serving Size: 1 Serving (177g)
Recipe Makes: 12 Servings

Calories: 336
Calories from Fat: 159 (47%)

Amt Per Serving		% DV

	Total Fat 17.7g	24 %
	Saturated Fat 10g	50 %
	Monounsaturated Fat 5.6g
	Polyunsanturated Fat 0.9g
Cholesterol 40.7mg		13 %
Sodium 251.9mg		9 %
Potassium 273.7mg		7 %
Total Carbohydrate 46g		14 %
	Dietary Fiber 2g	8 %
	Sugars, other 44g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 336

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