This ham glaze uses erythritol rather than sugar for a low glycemic but still sweet taste!
Ingredients
1/2 cup
Butter, grass fed, unsalted
2 1/4 kg
Ham, bone-in
(avoid "brown sugar glazed" or "honey ham" for less carbs)
2 tbsp
Dijon mustard
4 tsp
Erythritol
1 tsp
Garlic powder
1 tsp
Maple syrup
1/4 tsp
Cloves
(ground)
1 large
Orange
(Juice of)
Instructions
Bake the ham according to package directions (covered loosely in foil, in a baking dish or roaster with sides to catch the juices) Guidelines: for a 5 to 7 pound ham--allow about 20 minutes per pound at 325 F.
To make the glaze, melt the ingredients together in a saucepan and whisk until thick. Remove from heat and set aside.
When you have about a half hour left to bake, make small, crosshatched slices in the ham and "paint" the ham with about half of the glaze mixture. Return to oven uncovered. You can increase the heat to 400 F to get some crispiness here.
Continue to remove and glaze the ham every 15 minutes until ham is done cooking. (Internal temp should be 145F. Let rest before slicing and serving.
