Maple Butter Mustard Glazed Ham – Keto, Sugar free, Gluten free | Keto Recipes | Keto Meal Prep

Maple Butter Mustard Glazed Ham – Keto, Sugar free, Gluten free | Keto Recipes | Keto Meal Prep

July 27, 2019 2 By William Morgan


welcome to keto meals and recipes dot com
today’s recipe is an incredibly easy and
tasty maple butter mustard ham, which is
a terrific alternative to Turkey for any
special occasion such as Thanksgiving,
Christmas, Easter or when you’re having a
family dinner, the thing I like best
about this maple butter mustard him is
that it only takes about 10 minutes to
prepare and it’s totally foolproof if
you’re just learning to cook or if
you’re the one preparing the holiday
feast and don’t want to spend the entire
day in the kitchen, so let’s get started
the macronutrient ratio for this maple
butter mustard ham is 1.1 to 1 with 1.4
gram of total carbs and there’s no
dietary fiber so the net carbs are also
1.4 grams, and that’s for each 170 gram
or 6 ounce serving the other great thing
about this recipe is that it only uses a
few ingredients to make the ham glaze if
you’re going to be making and serving
the ham the same day it’s always a good
idea to take the ham out of the
refrigerator and let the meat get to
room temperature before you begin any of
the preparations, the first thing that I
do and that’s because I want the glaze
to absorb really well into the meat
layer, I use my knife to score the skin
and fat layer with shallow cuts there’s
different ways you can score it but I
like to make a crisscross diagonal
pattern after you’ve done that and if
your meat is not yet at room temperature
set the ham aside while you make the
glaze in a mixing bowl combine the
melted butter,
the maple extract, clove powder, mustard
powder, whole grain Dijon mustard, or if
you don’t have that you can use regular
smooth Dijon mustard, but I prefer the
whole-grain because it adds texture and
extra flavor to the glaze, stir the
contents in the bowl very well and also
don’t forget to add your lekanto gold
sweetener, stir well to combine the
ingredients and to make sure the
sweetener has completely dissolved in
the butter mixture the next bit of
instruction is if you’re going to bake
your ham right away, first place your
oven rack in the lower third position,
this will make room for the big roasting
pot and ham and then pre-heat your oven
to 180 degrees Celsius or 360 degrees
Fahrenheit
it depends what you want to use to bake
your ham in, you can use either a roasting
pot or baking dish, spread several
tablespoons of the glaze onto the bottom
of the pan, and then position the scored
ham on top of the glaze in the pan
the next step is to generously spread the
glaze on top and on the cut side of the ham
making sure that you work some of
the glaze into the scored cuts when
you’ve used up all your glaze let the
ham marinate for about one hour on your
counter however if you are making this
the night before all you have to do at
this point is covered with cling wrap
and refrigerate until one hour before
you’re ready to put it in the oven the
next day at which point you should take
out the ham and let it get to room
temperature on your counter before baking it
now since we’re making this
the same day before placing the maple
butter mustard ham into the oven I
covered the ham with a loose aluminum
foil tent and placed it on the lower
third shelf of my oven at which point I
baked the covered ham for about an hour,
and then I removed the aluminum foil and
bake for another 45 minutes uncovered
baking the ham uncovered for 45 minutes
is really important because this will
give you a really nice crispy crackle
I’d like to remind you that the
guidelines I’m giving you here are based
on the ham that I used which was 8
kilograms or 17.6 pounds bone-in and
skinned on and what I used was a ham leg
or also known as a ham shank then when
your ham is done and you’ve got a nice
crackle surface removed from the oven
and let the ham rest for about 20 to
60 minutes before starting to carve it
you want all the juices to seal into the
meat you’ll find that a lot of juices
will escape and this will eventually
make your meat very dry and tough so
resting is really important,
also while the ham is resting use a
ladle and scoop up some of the drippings
from the bottom of the pan and pour it
over the ham, repeat this several times
because it’s difficult to know what to
serve for a particular meal I have made
a mix-and-match menu with vegetable side
dish and dessert categories so that you
can prepare your own Thanksgiving,
Christmas, Easter or for whatever
gathering you’re making this ham I’d
also like to mention that I have written
a blog post with all the mix-and-match
suggestions, and also in this blog post I
have described how you can do several
other recipes as
prep ahead either 1 or 2 days ahead so
that you don’t have to spend your entire
day in the kitchen so that you too can
enjoy spending time with your guests and
family please do check out my blog post
article which I titled a keto
Thanksgiving prep ahead menu and schedule
now to store the leftovers you
should leave them on the bone and cover
everything with cling wrap to prevent
the ham from drying out and absorbing
other refrigerator smells
this will keep very nicely for 2 to 4
days in the refrigerator alternatively
if you still have lots of ham leftover
and you don’t want to eat it right away
pre slice the remaining ham and place
into the freezer bags but don’t forget
to separate each layer of ham with a
sheet of parchment paper this will make
it much easier to thaw and separate the
pieces when you’re ready to use them I
hope that this recipe and these
suggestions will help you manage your
holiday or special occasion dinner parties
so that you too can have a
relaxing holiday thank you very much for
watching this video please turn on your
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you next time
the link for the printable recipe and
the blog article will be posted in the
description below