Tangerine-Glazed Easter Ham with Baby Carrots

Recipe/photo courtesy Tyler Florence/Foodnetwork.com

HAPPY HARRY’S WINE PAIRINGS:  Martin & Weyrich Allegro Moscato or Roscato Bianco

Prep Time: 20 min

Cook Time: 4 hr

Level: Intermediate

Serves: 10 to 12 servings


1 (8 to 10-pound) smoked ham, bone-in, skin on

Kosher salt

Freshly ground black pepperFO1D18_tangerine-glazed-ham_s4x3_jpg_rend_sni12col_landscape

1 bunch fresh sage leaves

1/4 cup extra-virgin olive oil

1 cup (2 sticks) unsalted butter, cut in chunks

2 tangerines, sliced thin, seeds removed

2 cups tangerine juice

2 cups light brown sugar, packed

1 cup water

1/4 teaspoon whole cloves

2 cinnamon sticks

2 pounds carrots, peeled


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. Now there is plenty of time to bang-out the tangerine glaze.

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 1 1/2 hours, basting with the juices every 30 minutes. Scatter the carrots around the ham and coat in the tangerine glaze. 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 tangerine glaze on the side.


Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce

Recipe/photo courtesy Bobby Flay/Foodnetwork.com

HAPPY HARRY’S WINE PAIRINGS:  Alexander Vineyards Gewurztraminer or Charles Smith Kung Fu Girl Riesling

Prep Time: 20 min

Inactive Prep Time: 1 hr 0 min

Cook Time: 45 min

Level: Intermediate

Serves: 8 servings


2 quarts cold water

1/2 cup kosher salt

1/2 cup granulated sugar

1 boneless turkey breast, 4 to 5 pounds

Spanish Spice Rub, recipe follows

Vegetable oil 4 oranges, halved

Sour Orange Sauce, recipe follows

Flat-leaf parsley leaves


Place water in a large bowl or plastic container. Whisk in salt and sugar and let sit 5 minutes to dissolve. Add the turkey breast, cover, and let sit in the refrigerator for 45 minutes. Heat grill to medium-high. Remove turkey from the brining solution, rinse well under cold water and pat dry with paper towels. Rub the skin side of the turkey with the rub. Using tongs, dip paper towels into the oil and oil the grates of the grill. Place the turkey on the grill, rub side down and grill until slightly charred and a crust has formed, about 4 to 5 minutes. Reduce the heat of the grill to medium, turn the turkey over and continue cooking, with the lid closed for 30 to 40 minutes or until an instant-read thermometer inserted into the center of the breast registers 155 degrees F (the temperature will continue to rise off the heat). Remove from the heat, loosely tent with foil and let rest 10 minutes before slicing. Slice into 1/2-inch thick slices. While turkey is resting, brush the cut side of oranges with oil and place cut side down on the grill and grill until slightly charred. Ladle sour orange sauce onto a platter and top with the sliced turkey. Garnish with grilled oranges and parsley leaves.

Spanish Spice Rub Ingredients:

6 tablespoons Spanish paprika

2 tablespoons ground cumin seeds

1 tablespoon ground  mustard seeds

4 teaspoons ground fennel seeds

4 teaspoons coarsely ground black pepper

2 teaspoons kosher salt

Whisk together in a bowl.

Sour Orange Sauce Ingredients:

2 tablespoons olive oil

1 medium Spanish onion, chopped

4 cloves garlic, coarsely chopped

2 cups fresh orange juice

2 teaspoons grated orange zest

1/4 cup fresh lime juice

2 tablespoons honey

4 cups homemade chicken stock

Salt and freshly ground black pepper

2 tablespoons cold unsalted butter, cut into pieces

2 teaspoons chopped fresh thyme

2 tablespoons chopped fresh flat-leaf parsley

Sour Orange Sauce Directions:

Heat the oil in a medium saucepan over medium-high heat on the grates of the grill. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the orange juice, zest, and lime juice and cook until the mixture is reduced to about 1/2 cup. Stir in the honey. Add the chicken stock and cook until it’s reduced to a sauce consistency, about 2 cups. Strain the sauce into a bowl, whisk in the butter, and season with salt and pepper. Stir in the thyme and parsley and serve hot.


Rosemary and Garlic Roast Leg of Lamb

Recipe/photo courtesy of Emeril Lagasse/Foodnetwork.com

 HAPPY HARRY’S WINE PAIRINGS: Block Nine Caiden’s Vineyard Pinot Noir or Sokol Blosser Evolution Red

Total Time: 2 hr 5 min

Prep:  20 min

Cook:  1 hr 30 min

Yield:  6 to 8 servings

Level:  Easyee2e01_leg_of_lamb_jpg_rend_sni18col


1 leg of lamb, bone in (about 6 to 7 1/2 pounds)

1/4 cup fresh lemon juice

8 cloves garlic, minced

3 tablespoons chopped fresh rosemary leaves

1 tablespoon salt

2 teaspoons coarsely ground black pepper


1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)

2 cups diced onions

2 cups chicken stock

1 cup red wine


Preheat the oven to 400 degrees. Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.

Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.

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