Tangerine Glazed Ham with Fresh Sage
Elevate your holiday table with the show-stopping *Tangerine Glazed Ham with Fresh Sage*, a perfect balance of sweet, tangy, and savory flavors. This tender, bone-in ham is scored and studded with fragrant whole cloves before being coated in an irresistibly vibrant glaze made from fresh tangerine juice, honey, brown sugar, and a hint of Dijon mustard. The addition of apple cider vinegar and fresh sage adds depth, creating a glaze that caramelizes beautifully in the oven for a glossy, citrus-scented finish. With its golden-crusted edges and stunning presentation, this ham is an ideal centerpiece for festive gatherings, serving up to 12 guests. Whether you're hosting for Easter, Christmas, or simply indulging in a special dinner, this recipe is a flavorful crowd-pleaser that's as visually impressive as it is delicious.
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Recipe Information
Ingredients
- 10 lbs bone-in ham
- 1 cup tangerine juice
- 2 tsp tangerine zest
- 1 cup brown sugar
- 0.5 cup honey
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 2 tbsp fresh sage leaves, chopped
- 15 count whole cloves
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 325°F (163°C).
Remove the ham from its packaging and place it in a large roasting pan, flat side down. Score the surface of the ham in a diamond pattern using a sharp knife, cutting about 1/4-inch deep.
Stud the ham with the whole cloves by pressing them into the intersections of the scored lines.
In a medium saucepan over medium heat, combine the tangerine juice, tangerine zest, brown sugar, honey, Dijon mustard, apple cider vinegar, and olive oil. Stir well and bring the mixture to a simmer. Cook for 3-4 minutes, until the glaze slightly thickens.
Remove the saucepan from heat and stir in the chopped fresh sage, salt, and black pepper.
Brush the ham generously with about half of the glaze, making sure to coat the entire surface.
Cover the ham loosely with aluminum foil and place it in the preheated oven. Bake for 2 hours, basting with the pan drippings every 30 minutes.
After 2 hours, remove the foil from the ham and brush with the remaining glaze. Increase the oven temperature to 375°F (190°C) and continue baking for an additional 30-45 minutes, or until the glaze is caramelized and the ham is heated through, reaching an internal temperature of 140°F (60°C).
Remove the ham from the oven and let it rest for 15 minutes before slicing. Garnish with additional fresh sage leaves if desired, and serve warm.
Nutrition Facts
Calories |
7809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.6 g | 347% | |
| Saturated Fat | 93.0 g | 465% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 2495 mg | 832% | |
| Sodium | 57536 mg | 2502% | |
| Total Carbohydrate | 337.8 g | 123% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 331.2 g | ||
| Protein | 954.9 g | 1910% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 481 mg | 37% | |
| Iron | 44.2 mg | 246% | |
| Potassium | 13023 mg | 277% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
