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1
Preheat the oven to 300 degrees F.
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2
Put the ham in a large roasting pan, fat-side up.
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3
Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep.
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4
Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper.
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5
Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste.
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6
Rub the sage-oil all over the ham, being sure to get the flavor into all the slits.
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7
Bake the ham for 2 hours.
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8
Assemble the glaze as the ham is baking.
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9
For the glaze: Place a saucepan over medium heat.
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10
Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices.
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11
Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes.
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12
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.
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13
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.
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14
The ham is done when it is dark and crispy, and the whole thing is glistening with a sugary glaze.
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15
Set the ham on a cutting board to rest for 10- 15 minutes before carving.
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16
Serve the tangerine glaze on the side if desired.
