Preheat oven to 300. Place the ham in a large roasting pan, fat side up. With 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 with salt and pepper.

Chop the sage leaves and put them in a bowl with the olive oil to make a paste. Rub sage-oil on the ham and be sure to get the flavor into the slits. Bake the ham for 2 hours.

To make the Tangerine 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 takes about 30-40 minutes.

After the ham has been cooking 2 hours, pour the tangerine glaze all over it, including the pieces of fruit and spices. Cook for another 1 1/2 hours, basting with the juices every 30 minutes.

If using a spiral cut ham or pre-cooked ham, pour the glaze over and baste every 30 minutes from the start of cooking. Total baking time will be about 12-14 minutes per pound.

Scatter the carrots around the ham and cook for an additional 30 minutes, until the carrots are tender.