Tangerine Glazed Ham

If it's Easter, it must be ham! That is if I am having the crowd over for dinner. You can do this with a spiral cut ham from the store. I use butcher's twine that I tie around the ham to hold it together as it reheats in the oven. The first time I did this I did not tie it and the whole ham fell apart in the oven. It was still yummy but looked pathetic.

Cook's Notes- I usually find tangerine juice at Trader Joe's. If you can't find it use a good quality orange juice. Fresh squeezed is best.

Preheat oven to 300
1 8-10 pound ham
1 bunch fresh sage leaves
1/4 cup extra virgin olive oil
1 cup unsalted butter cut into chunks
2 tangerines sliced thin, skin on, seeds removed
2 cups tangerine juice
2 cups light brown sugar
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks

Put ham into a large roasting pan, fat side up. If it is not already sliced, score the ham across the skin about 2 inches apart and about 1/2 an inch deep. Then cut across the opposite direction to make a diamond pattern on the top of the ham.  Chop up the sage leaves and mix with the olive oil. Pour that over the top of ham and gently rub on. Cove the ham with foil and bake for 2 hours.
Place butter, tangerine slices, juice, brown sugar, water and spices into a saucepan over medium heat. Slowly cook until the liquid becomes a syrup about 30-40 minutes.
After ham has cooked for 2 hours. Pour half of the glaze over ham. Remove tangarine slices and place on top of ham. If needed you can use wooden toothpicks to secure. Return to oven without the foil and continue to bake for another 40 minutes. Remove from oven, recover with foil and let rest for 10 minutes. Remove to serving platter. Remove twin and or toothpicks. Pour rest of glaze over all just before serving. Garnish platter with more fresh sage leaves.