Cranberry and Orange Glazed HamThe glazed ham with orange and cranberries is especially delicious. Make sure to ladle the sauce over the meat when you serve it!
1 8 to 10-pound smoked ham, bone-in, skin on
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 bunch fresh sage leaves
¼ cup extra virgin olive oil
¼ cup canola oil
1 orange, sliced thin, seeds removed
½ cup cranberries
2 cups orange juice
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
1½ pounds carrots, peeled and cut on a diagonal
Preheat oven to 350°F.
Score the ham on the fat side with slices 2” apart and about ½” deep and place ham in a roasting pan. Cut a diamond pattern into ham by repeating slicing pattern in the opposite direction.
Season the meat with Kosher salt and ground black pepper rubbing into slices.
Take ½ of sage leaves and dice and mix with extra virgin olive oil to form a paste.
Rub sage oil over ham, making sure it gets into slits
Bake for 35 minutes.
In a sauce pan over medium heat, add canola oil, orange, cranberries, orange juice, brown sugar, water and spices.
Slowly reduce liquid to a syrupy stage; this should take about 30 minutes.
Coat ham with syrup and cook for another 25 minutes, basting with syrupy juices every 5 minutes.
Blanch and shock carrots and add to ham 10 minutes before it is done (will be in pan for 2 bastings); cook until the carrots are tender and the ham is crispy and glistening.