Easter "Glazed" Ham
I have spent hours searching the internet for a sugarless option for our Easter Ham! I was shocked to find that there are very little recipes that don't have sugar, molasses, honey, and other sugary substances used!
So I did what any food blogger wanna be would do. I made up my own recipe!
If there is one thing I love with a good ham sandwich (back when I ate sandwiches) its dijon mustard. There is something about the tangy taste of dijon that I just love, and this made me want to base my "glaze" with that delicious flavor!
Now, TECHNICALLY I'm not sure you can call this a glaze as it has NO sugar and therefore doesn't crystalize at all. I would guess it would be better suited to be called a marinade? A roasting sauce? Who knows...I'm no chef remember...I just do what tastes good.
Here's what I did.
I found this beautiful 9.89 pound ham at Aldi. If you don't shop there, look at these prices!! This $11 ham lasted three meals for my family of five! I even took the last of the leftovers to work today for lunch!
One thing to keep in mind! Always buy bone in meat! Not only does the meat taste better, but you can use the ham bone to make green beans! Mmmm...just like granny used to make!
I like to line my pan with aluminum foil to keep the mess down a bit. Just makes for an easier cleanup. Also, make sure you spray down the aluminum with cooking spray to reduce the chance of the ham sticking to the foil. I like to cook my ham raw meat down (you'll see what I mean down below), so that the meat stays nice and tender.
Lay your ham face down on the tray. The darker markings from where the ham was smoked will be on top.
Take a sharp chopping knife and score a diamond hatch pattern across the top of the ham. I like to go about as deep as the knife, so maybe an inch or so. Not only will this make the ham look nice after its baked, but it will also create pockets for the marinade to ooze into once the ham is almost done roasting.
Once you have done this, you will cover the ham and tray with foil and place in a 325 degree preheated oven for as long as the package on the ham tells you to. In my case, an almost 10 pound ham took just a bit over 2 hours.
Once your ham is about half way done cooking, you'll want to start preparing your marinade. I'm telling you guys, this is fool proof! You can't go wrong with this recipe!
As I mentioned before, I'm a huge fan of dijon flavors, so I wanted that to be the main flavor on my ham. If you want more herbs, add some in there! You can really put on there whatever you want!
For my marinade, I used about 7 Tbs of Kerrygold butter, 2 Tbs of Dijon Mustard, 1/2 tsp of Pink Himalayan Salt (if you Keto peeps aren't using this, I encourage you to start), and a tsp of garlic powder.
I combined everything in a pot on the stove until it was nice and runny. Add a bit more dijon mustard if you want it a little thicker. Also make sure you have a brush on hand to apply the marinade.
Once your glaze is ready (and the ham is about half way through the cooking time), remove your ham from the oven. Remove the foil and apply your marinade liberally to your ham.
It's going to run down the sides and pool at the bottom. Don't panic! It's ok!! All of those beautiful flavors are going to seep into every crevice of that ham and it will be delicious! I promise! If you want more of the marinade on top, pretend you're an artist and paint that ham like you're Picasso!
Doesn't it smell divine?
Pop that baby back into the oven (UNCOVERED this time) and let it finish out the cooking time.
Once it's done cooking, pull it out of the oven, dip the brush and do some more painting. Once you've got the perfect creation, let it sit for a few minutes to cool a bit before you try and slice it.
The easiest way to slice it is to use an electric knife, but if you don't have one, no fear! This ham came out so tender, I could cut it with a butter knife if I wanted to!
I'd post some more pictures, but my family had that ham tore up before I could get any good shots!
If you try this recipe out, please be sure to leave a comment with how much you liked it!
Keeping it Keto,
- 8-10 lbs Smoked Ham
- 7 Tbs Grassfed Butter
- 2 Tbs Dijon Mustard
- 1/2 tsp Pink Himalayan Salt
- 1 tsp Garlic Powder