Orange/Pineapple Glazed Ham
8-10 lb. ham, bone-in, skin on
8-10 fresh sage leaves, minced
1/4 cup melted coconut oil
1 lb carrots, peeled and chopped
Pink Himalayan salt and freshly ground pepper to taste
Orange or Pineapple Glaze:
12 oranges, seeded and sliced thinly or one 20 oz can of sliced pineapples
2 cups orange juice (if using pineapple, just use the juice from the can)
1/2 cup honey (optional)
1 cup water
1/4 tsp ground cloves
2 cinnamon sticks
2 tbsps of coconut oil
-Preheat oven to 300 degrees F.
-Place ham in roasting pan, fatty side up.
-Score the skin of the ham with a sharp knife in a diamond pattern.
-Season the meat with salt and pepper to taste.
-In a small bowl, combine the coconut oil and the minced sage.
-Rub the sage mixture over the ham, making sure to get the mixture into all the slits. Place the ham in the oven and bake for 2 hours.
-Heat saucepan over medium heat. Add all the ingredients for the orange/pineapple glaze, season to taste, and cook for 30 to 40 minutes or until the liquid turns syrupy.
-Pour the glaze (including the fruit chunks) all over the ham and bake for another hour, basting the ham with the juices ever 30 minutes.
-Scatter the carrots around the ham and coat them with the juice. Then cook the ham for another hour (for a 4-hour total cooking time), basting again every 30 minutes.