I'm going to be making Tyler Florence's Tangerine-Glazed Easter Ham recipe: http://www.foodnetwork.com/recipes/ty...
I like to do everything a day ahead if I can, so I'm wondering if it would be okay to score the ham and rub with the sage/olive oil mixture today--or do you think the sage flavor will be too strong? I have a whole ham, so the rub will only be on the outside, not on a cut side that someone might eat.
Also, do you think I can make the tangerine glaze today and then reheat tomorrow? Very many of the reviewers said they never could get it to a syrupy stage, so I'm wondering if I should let it cook for an hour or so today to get it to that point--although I'm not positive that it needs to be syrupy.
LATER: Okay, I read all the reviews and some did make the glaze the day before, so I will try that. But it's the sage rub I'm wondering about: think I should wait till tomorrow?