Tangerine Glazed Ham

1 8-10 lb. Fresh smoked ham, bone in, skin on.  salt and freshly ground pepper

1 bunch fresh sage leaves

1/4 cup extra virgin olive oil

1 cup unsalted butter, cut in chunks

2 tangerines, sliced thin, seeds removed

2 cups tangerine juice

2 cups light brown sugar, packed

1 cup water

1/4 tsp. whole cloves

2 cinnamon sticks

1-1 1/2 pounds carrots (optional)

Preheat the oven to 300 degrees

Put the ham in pan fat side up.  Using a sharp knife score the ham with cuts across the skin, about 2 in. apart and 1/2 in 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 juice for the glaze.

Place a saucepan over medium heat.  Add chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices.  Slowly cook liquid down to a syrupy glaze (about 30-40 min.)

Coat the ham in the glaze.  Put the ham back in the oven and cook for a final 30 min. until ham is dark and crispy.  Let ham rest before carving.

*Recipe from Chef Tyler Florence