Every Thanksgiving, the company I work for gives us a gift that really does keep on giving: a box of Petit Jean meat products. I look forward to this every year – a summer sausage, some brats, a package of bacon – and a nice boneless ham. All that other stuff usually gets eaten by Christmas, but the ham usually hangs out in the freezer for a few months. It’s not that we don’t like ham (quite the contrary), it’s just that I always forget I have one. This year was no different, so when I was cleaning out my freezer the other day I came upon the forgotten ham, frozen solid as a rock, and decided to cook it up. Although this post is a little late for Easter, this glazed ham with carrots is a perfect centerpiece to any holiday table – or just for a nice Saturday supper.
Orange Glazed Ham
Adapted from a recipe by Tyler Florence. His recipe is proportioned to a whole ham, whereas I’ve adapted this one to fit a smaller, boneless ham.
- 1 cup orange juice. I used blood oranges for their rich but less sweet flavor, but navel oranges are fine.
- 1 cup light brown sugar
- 1/2 cup water
- 1/8 teaspoon ground cloves
- 1/4 teaspoon cinnamon
- 1/2 stick unsalted butter, cut into chunks
Put everything into a heavy-bottomed saucepan. Bring to a boil over medium heat; then reduce heat and cook down into a heavy syrup. Stir occasionally. Pulpy juice makes a better glaze, in my opinion, because it seems to cling to the meat better.
For our little boneless ham, take five or six fresh sage leaves, chop them, and blend them with 1/8 cup olive oil in a mortar to make a paste. Spread the paste over the ham and bake at 300 for around 20-25 minutes (above right). Pour the glaze over the ham and bake for 45 minutes longer, basting every 10-15 minutes. Add the carrots to the pan with the glaze and ham and bake until they are tender. Remove the ham to a platter and let rest for 20 minutes (above left). Serve the ham with the carrots and glaze, along with some savory butterpeas. The flavor combination of citrus, brown sugar, and the rich ham blend together into something pretty spectacular, and other than the time investment in making this, it’s a fairly easy dish to pull off. Enjoy!