Orange Glazed Gammon with Baby Carrots

I can’t believe Easter is coming up THIS weekend! I had so many plans to do so many cute things, and as usual… I have no time to do them all {story of my life}. Any decent blogger would have had Easter figured out last month, so I feel like i’m totally cramming here like my good old BYU days; but i’m determined to bust my butt to post the awesome recipes and craft projects I had in mind, over the next couple of days! Today I have been knee deep in spring cleaning and re-organizing my house, and on top of that, I have come down with that dreaded cold everyone else around me seems to have; but somehow I still managed to pull off this amazing dinner, so i’m pretty darn proud of myself. This is one of the most delicious dinners I have made in a while, and I couldn’t wait to post it because it’s so perfect for Easter! P.S. If you are American, you might be asking, “what the heck is Gammon” it’s just what we call HAM in England, so don’t be confused. P.P.S. One of my all time favorite meals is gammon with scalloped potatoes, but last time my husband was sick, it was from those potatoes, so he refuses to eat them! This ham with some amazing scalloped potatoes would make the BEST Easter dish ever! I hope you guys enjoy.

Ingredients: {recipe adapted from Tyler Florence}
1 (8 to 10-pound) smoked ham, bone-in, skin on
Kosher salt and freshly ground black pepper
fresh thyme
1/4 cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter, cut in chunks
2 oranges, sliced thin
2 cups orange juice
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
11/2 pounds carrots, peeled
Preheat the oven to 300 degrees F.

Preheat the oven to 300degF. Place the ham, fat side up, in a large roasting pan. 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. Pour the olive oil over the ham, and rub all over, making sure to get it in all the slits. Sprinkle some thyme on top. Bake for 2 hours. 

For the glaze: Place a saucepan over medium heat. Add the chunks of butter, oranges, orange 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 cooking for a couple of hours, pour the glaze, with all the fruit, over it. Replace the ham in the oven and continue to cook for 1 1/2 hours, basting with the juices every 30 minutes.

Scatter the carrots around the ham. 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.Set the ham on a cutting board to rest before carving. Serve the carrots and orange glaze on the side. Serve with sautéed brussels sprouts with parma ham, if desired.

I hope everyone is better prepared for Easter than I am, and not as sick! I also hope I got this recipe up in time, because it really is the BEST ham I have ever eaten in my life and I know you and your family will LOVE it this Easter!
<3 Sarah