| Level: | Intermediate |
| Total: | 4 hr 30 min |
| Prep: | 30 min |
| Cook: | 4 hr |
| Yield: | 10 to 12 servings |
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 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 sticks
- 1 1/2 pounds peeled baby carrots
Instructions
- 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 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 779 |
| Total Fat | 28 g |
| Saturated Fat | 13 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 3 g |
| Sugar | 43 g |
| Protein | 62 g |
| Cholesterol | 116 mg |
| Sodium | 3120 mg |
Reviews
Just made this and it was so delicious! This will be my “go to” ham recipe.
This ham was delicious. Used oJ and tangerines, and it was delicious. The sliced tangerines were so good, but oranges would be great as well. I would add more citrus fruit to the ham, as it was so good!
Made this 3 years ago for my church and it was literally torn to pieces in ten minutes, it was so delicious
i watched the video & made this recipe — only with 1 stick butter — this was truly fabulous — the ham was so moist, delicious — everyone raved! always nice for the hostess. I also appreciated the video to show how to score the ham and basting information — yum, yum. now i will be making this from now on!
I have enough experience with recipes (about 40 years) to know that this is an excellent ham recipe. However I have not seen such a vague measurement as ‘bunch’ since getting a number of my late mom’s recipes. Exactly what is a bunch of sage leaves or any other leaves?
Need advise on cooking this ham for Christmas. Did the reviewers go by the video or by the printed recipe which are quite different; i.e., glaze before baking or two hours in – cook for a total of 1.5 hrs or 3.5 hrs?? My rating is based on prior reviews. THANKS
How would I do this using a bone-in fully cooked ham?
Great flavor, quick glaze.
I made this today for our Christmas Eve lunch. It was AMAZING!!!!! I will definately use this recipe again!
I made this ham for Thanksgiving and it was delicious!!! The directions were easy to follow and my husband loved it! This will definitely be a holiday addition. Thanks Tyler