Sugar-free orange-glazed ham
- 2 oz. 55 g butter
- ¼ cup 60 ml chicken stock
- 1 1 orange, juice and zestoranges, juice and zest
- 2 tbsp 2 tbsp coconut aminos
- 2 tbsp 2 tbsp Dijon mustard
- 1 tbsp 1 tbsp fresh ginger, finely minced
- 10 lbs 4.5 kg whole ham, cooked and cured
- cloves for decoration
- Preheat the oven to 350 °F (175 °C). Line a large roasting pan with parchment paper.
- Melt the butter in a small saucepan over moderate heat. Add the remaining ingredients and simmer the glaze until it reduces to a thick silky consistency, about 10 minutes. Set aside.
- Run a small sharp knife over the flap of skin on the ham. Using your fingers, separate skin from fat. Remove and discard skin. Lightly score the ham all over in a diamond pattern.
- Brush the ham with glaze and bake for 30-40 minutes (depending on the size of the ham, increase the time), basting every 10-15 minutes with glaze.
- Remove the ham from the oven and decorate with cloves. Brush with the glaze and bake a further 20-30 minutes. Rest ham for 20 minutes before slicing and serving.
You could also use an easy carve leg ham with the bone in.
If you are sensitive to nitrates or prefer to cook your own ham, start with a raw uncured ham. Place the ham onto a rack above a lined baking tray. Add 1 cup (240 ml) of water to the tray. Bake for 4 to 5 hours or 15-20 minutes per pound (450 g) at 340°F (170°C) until the internal temperature reaches 160°F (70°C). Allow the ham to rest overnight. Remove the rind and then follow on from step 1 in the recipe.
Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe at Megan Ellam's Mad Creations Hub.