Mississippi-grown satsumas perfectly complement salty ham.
- Makes: 10-12 servings
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Difficulty Rating: Intermediate
- Recipe Created By: Mary Carter
- 1 10-15 pound smoked ham*
- 6-8 medium satsumas
- ½ cup dark brown sugar, packed
- ¼ teaspoon red pepper flakes
- 1 teaspoon mustard powder
- ½ teaspoon onion powder
*Steer away from sugar-cured hams. This one will be sweetened by the brown sugar. It’s fine to use a spiral-cut ham, but not necessary.
- Heat oven to 275 degrees.
- Slice the satsumas into about 4 to 5 round slices each, discarding the ends and seeds. Place them in a bowl with brown sugar and seasonings, coating the satsumas.
- Put the ham in a roasting pan, flat side down. If there isn’t an obvious flat side, slice a flat wedge off one side so the ham will be stable. Cover the surface of the ham with the satsumas. Secure them with toothpicks. Drizzle any excess juice and seasoning over the top of the ham.
- Roast ham for 15 minutes per pound. Allow to rest for about 15 minutes before serving. Be sure to remove the toothpicks.