Tangerine Glazed Ham With Fresh Sage Recipes

TANGERINE GLAZED HAM WITH FRESH SAGE

Steps:

• 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.
• Assemble the glaze as the ham is baking.
• 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 another 2 hours, basting with the pan juices every 30 minutes.
• The ham is done when it is dark and crispy, and the whole thing is glistening with a sugary glaze.
• Set the ham on a cutting board to rest for 10- 15 minutes before carving.
• Serve the tangerine glaze on the side if desired.

TANGERINE-GLAZED EASTER HAM WITH BABY CARROTS

Steps:

• 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 been 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.

SPICED TANGERINE HAM

Steps:

• Squeeze juice from six tangerines; strain pulp. Cut a thin slice off the bottom and top of the remaining tangerines. Place each tangerine cut side down on a cutting board. With a sharp knife, remove peel and white pith from fruit. Holding fruit over a bowl, slice between the membrane of each section and the fruit until the knife reaches the center; remove sections; set aside. , In a small bowl, combine cornstarch and tangerine juice until smooth; stir in the honey, ginger and cloves., In a large nonstick skillet coated with cooking spray, brown ham slices on both sides; remove and keep warm. Stir tangerine juice mixture and add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tangerine segments; heat through. Serve with the ham.

TANGY HONEY GLAZED HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan.
• In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
• Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.

GINGER BEER & TANGERINE GLAZED HAM

Steps:

• Put the gammon, onion, tangerine zest and star anise in a large pan. Pour over all but 100ml of the ginger beer and, if necessary, top up with water so the gammon is just covered. Bring to the boil, skim the surface to remove any fat, reduce to a simmer, then cover and cook for 3-3½ hrs or until the meat is tender. When the gammon is cooked, remove it from the pan. Reserve the cooking liquor and use to cook lentils (see 'Goes well with'). Cool, cover and chill at this stage if you want to prepare ahead - bring back to room temp before continuing.
• Heat oven to 220C/200C fan/gas 7. Carefully cut the skin off the gammon, making sure to leave a layer of fat, then lightly score the fat into diamond shapes. Place in a roasting tin lined with foil. Warm the honey, mustard and reserved 100ml ginger beer in a pan and boil until it thickens. Spoon over the fat, then stud a clove into the middle of each diamond. Bake for 20-25 mins or until the glaze has caramelised. If you did prepare ahead, add another 10 mins to the cooking time. Slice and eat warm or cold.