My sons love baked ham, and it’s always a part of our Thanksgiving Dinner spread and on New Year’s Day as well. I typically will pick up our holiday ham at Honeybaked Ham since I make every other part of the holiday meal from scratch, however this year I will be making a low carb, keto glazed ham recipe with a keto ham glaze so we still have the brown sugar goodness – thanks to my favorite brown sugar substitute – Lakanto’s Golden Monkfruit – without the sugar and carbs.
Since I typically buy a ready to eat ham, I do use some shortcuts in this recipe – I buy a fully cooked, bone-in ham which is always available at the market. I focus on getting a high quality ham that isn’t full of salt, preservatives and junk. Ham is naturally salty – you don’t want any extra! You can get a fully cooked ham without any added seasoning or sugar – if you don’t find one at the market, ask the butcher to help you.
Keto Ham Glaze Recipe
You can skip the Pyure Harmless Honey in the keto ham glaze recipe, but it certainly adds that delicious flavor to the honey glaze on this Keto Glazed Ham and is a guilt-free alternative to the real thing. I always have it on hand in my kitchen to add a touch of sweetness to my tea and yogurt. If you don’t have a low carb or sugar free honey on hand, don’t fret — it will still turn out sweet and delicious!
Low Carb, Keto Glazed Ham
Ingredients
- 8-10 pound bone-in fully cooked ham
- 1/3 cup water
- 1/2 cup unsalted butter grass fed
For the Keto Ham Glaze
- 1 cup Lakanto Golden Monkfruit
- 1/2 cup Pyure Harmless Honey
- 2 tablespoons Dijon mustard
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 4 cloves garlic peeled
Instructions
- Preheat oven to 300F and put rack on the lowest spot.
- Place your fully cooked ham on a roasting rack lined with foil. If it’s just come out of the fridge, let it come to room temperature.
- If the ham still has the rind on, carefully remove without removing the fat.
- Once the rind is removed, score the surface of the ham with a sharp knife in a diamond pattern.
- Pour the water into the tray and cover the entire ham with aluminum foil.
- Place in lower rack of oven and bake for 30 minutes.
- In a small saucepan, melt the butter over medium heat until just starting to brown (be careful not to burn!) and add the monkfruit, Pyure honey substitute, mustard, cinnamon and cloves.
- Stir until monkfruit has dissolved and mixture is well combined.
- Reduce heat to low and add in the garlic cloves – smash them with the side of a knife before placing the garlic in the pan to release the flavors.
- Warm for another minute or two and turn off the heat to let the glaze cool.
- Remove the ham from the oven and remove foil.
- Brush half of the glaze onto the ham evenly.
- Put the ham back in the oven and bake uncovered for another 15 minutes.
- Remove the ham from the oven again and turn the oven up to 425?F.
- Now, using a baster, remove some of the pan juices and add it to the glaze mixture and mix to combine.
- Brush half of the mixture again on tho the ham and bake again, uncovered.
- Finish off by turning on your broiler and broil the ham for 2 – 3 minutes.
- Pour remaining glaze on ham just before serving.
