Tangerine Glazed Ham With Fresh Sage - cooking recipe

Ingredients

1 (8 lb) smoked ham, bone-in,skin on
kosher salt
fresh ground black pepper
15 fresh sage leaves (one large bunch, Please don't use dried sage, it will definitely not be the same)
1/4 cup extra virgin olive oil
1 cup unsalted butter, cut in chunks
2 tangerines, sliced thin,seeds removed
2 cups freshly squeezed tangerine juice (it takes about 8-10 tangerines for this amount)
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks

Preparation

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.