• Albrecht's Delafield Sentry
  • 3255 Golf Road, Delafield, WI 53018
  • Phone: 262-646-9483 [**Departments**](http://sentrydelafield.freshopsite.com/our-departments)
  • Prep Time


    Cook Time


    Total Time





    • 1 fully cooked bone-in shank half smoked ham (about 8 pounds)
    • 1/4 teaspoon ground black pepper
    • 1 bunch fresh sage leaves
    • 1/4 cup extra virgin olive oil
    • 1/4 cup extra virgin olive oil
    • 2 cinnamon sticks
    • 2 medium tangerines, sliced, seeds removed
    • 2 cups fresh tangerine juice
    • 2 cups firmly packed light brown sugar
    • 1 cup water
    • 1/4 teaspoon whole cloves
    • 1 cup unsalted butter


    1. Preheat oven to 300°F. Place ham, fat-side up, in large roasting pan lined with heavy aluminum foil. Using a sharp knife, score ham cutting across the skin, about 2 inches apart and 1/2 inch deep. Cut diagonally to form diamond pattern. Sprinkle ham with pepper.
    2. Chop 8 sage leaves; place in bowl. Add oil; mix to make a paste. Rub paste over ham and into slits. Bake ham 2 hours.
    3. Meanwhile, prepare glaze by melting butter in saucepan over medium heat. Add tangerines, tangerine juice, brown sugar, water, cloves and cinnamon sticks. Reduce heat; cook 30 to 40 minutes or until mixture is thickened and syrupy, stirring occasionally.
    4. Remove ham from oven; spoon glaze (including fruit) over ham. Place remaining sage leaves on top. Bake 1-1/2 hours more, basting every 30 minutes. Let ham stand 20 minutes before carving.
    5. Serve with ALEXIA® CRISPY BITE-SIZE SWEET POTATO PUFFS, prepared according to package directions.