Trailing only our neighbor to the south, Minnesota stands second in the nation in hog production. Farmers in our state contribute over $3 billion (14%) to the state economy. One popular way to enjoy that is ham. Blue Earth County Farm Bureau member Megan shares her recipe for orange-glazed ham and carrots below!


8-10 lb. ham (smoked, bone-in recommended) 

1 1/2 lbs. carrots

1 thinly sliced orange

Glaze

4-5 fresh sage leaves, chopped

2/3 cup concentrated orange juice

1/2 cup butter

1 cup light brown sugar

1/2 tsp. cinnamon

1/4 tsp. pepper


Preheat oven to 300 F. Cook glaze in a small saucepan on low until well combined and just bubbling - about 10 minutes.

In a large roast pan, arrange orange slices over the ham and add a generous layer of glaze before putting it in the oven. Toothpicks may help keep orange slices in place. Continue to baste the ham regularly with the glaze for 1.5 hours. 

 Add carrots to the roasting pan with any remaining glaze and cook for an additional 45 minutes.

 Orange slices should be translucent and candied, carrots should be fork tender, and the ham should reach an internal temperature of at least 145 F. Be sure to remove any toothpicks used during cooking.

Garnish with additional fresh sage and oranges as desired.