For the week of April 8 to 14, Vons has Farmer John shank half or whole hams for 77 cents per pound and two-pound bags of baby peeled carrots for $2.50 per bag. Easter ham with glazed baby carrots 1 (8 to 10 lb.) ham, bone in Salt and pepper 1 bunch fresh sage leaves ¼ cup extra virgin olive oil 1 cup butter, cut in chunks 2 tangerines, sliced thin, seeds removed 2 cups light brown sugar 1 cup water ½ tsp. whole cloves 2 cinnamon sticks 1½ pounds baby carrots

Preheat oven to 300 degrees. Total cooking time is 4 hours.

Put the ham in a large roasting pan, fat side up. Score the ham about 2 inches apart and ½ inch deep. Cut diagonally down the slashes to form a diamond pattern. Season the ham with salt and pepper.

Chop about 8 to 10 sage leaves and mix with the olive oil to make a paste. Rub the sageoil over the ham, specially into the slits. Bake the ham for 2 hours.

Glaze: In a sauce pan add the butter, tangerines, juice from the tangerines, brown sugar, water, cloves and cinnamon sticks. Slowly cook over medium heat until liquid turns to a syrup glaze, about 30 minutes.

After 2 hours, add the glaze and sprinkle the remaining sage leaves on top. Continue to cook for another 1½ hours, basting every 30 minutes.

After 1½ hours, add the carrots around the ham and coat with the glaze. Cook for 30 minutes, until the carrots are tender.

—Jan Cole