-
1
Preheat the oven to 300 degrees F.
-
2
Put the ham in a large roasting pan, fat side up.
-
3
Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep.
-
4
Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper.
-
5
Chop about 8 of the sage leaves and put in a bowl; mix with the oil to make a paste.
-
6
Rub the sage-oil all over the ham, being sure to get the flavor into all the slits.
-
7
Bake the ham for 2 hours.
-
8
Now there is plenty of time to bang-out the orange glaze.
-
9
For the glaze: Place a saucepan over medium heat.
-
10
Add the chunks of butter, oranges, orange juice, brown sugar, water, and spices.
-
11
Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
-
12
After the ham has been going for a couple of hours, pour the orange glaze all over it, with the pieces of fruit and all.
-
13
Scatter the remaining sage leaves on top and stick the ham back in the oven.
-
14
Continue to cook for 1 1/2 hours, basting with the juices every 30 minutes.
-
15
Scatter the carrots around the ham and coat in the orange glaze.
-
16
Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.
-
17
Set the ham on a cutting board to rest before carving.
-
18
Serve the carrots and orange glaze on the side.
