Most hams come with a sugary coating, making them unfriendly for keto followers. Not this ham. It starts with an “uncured,” fully cooked ham (USDA inspected fully cooked hams can be sliced and eaten as is), adds a keto-friendly glaze, and includes baking at 140°F for best texture and flavor. FYI, “uncured” means there are no hidden sugars, which are usually used in the curing process. Your local supermarket meat counter should be able to order one for you if they don’t have them in stock.Pair this with a high-fat side veggie side dish like Keto-braised Cabbage with Creamy Mustard Sauce.
Ingredients List
- 1/2 boneless uncured smoked ham, 3-1/2 lbs total
- 6 Tbsp spicy brown mustard, such as Gulden’s
- 3 Tbsp RxSugar Organic Pancake Syrup or other sugar-free maple flavored syrup
- 3 Tbsp granulated allulose sweetener (such as RxSugar) or other sugar-free keto sugar substitute
- 2 Tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp allspice
- 1/4 tsp cinnamon
- 1/8 tsp cayenne pepper
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- Preheat the oven to 325°F (165°C). Line a small roasting pan with foil and place a rack on it.
- Place the ham, fat side up, on the rack in the prepared pan. Bake for 50 minutes.
- Meanwhile, in a medium bowl combine the mustard, maple flavored syrup, golden sweetener, olive oil, garlic powder, allspice, cinnamon, and cayenne pepper.
- Brush about half of the glaze over the ham, return it to the oven, bake for 10 minutes, then brush the ham with the remaining glaze. Bake until a meat thermometer inserted into the center of the ham registers 140°F (60°C), about 10 minutes more.
- Cover the ham loosely with foil and let it stand for 10 minutes.
- Carve and serve.
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Credits
RecipeEric Lundy
PhotographyErin Ng
1 review
Reviews are closed.
I made this for Easter dinner. It was easy to prepare, and the taste was perfectly savory sweet with the ham. I’m not a big cinnamon fan, so just added a pinch, which was perfect. I used a 5 lb bone-in spiral ham, and found I had to increase cooking time to about 1 hour 20, before it reach 140 degrees. Yum!