📝 About This Recipe
Elevate your holiday table with this stunning centerpiece that proves keto-friendly dining can be truly indulgent. This recipe features a succulent, slow-roasted ham enveloped in a sticky, sweet-and-tangy glaze crafted from granulated erythritol and bold Dijon mustard. The result is a beautifully caramelized crust with hints of warm autumn spices that perfectly balances the natural saltiness of the cured pork.
🥗 Ingredients
The Roast
- 8-10 pounds Bone-in fully cooked smoked ham (spiral-cut or whole)
- 2 tablespoons Whole cloves (for studding the ham)
- 1 cup Water or chicken bone broth (for the roasting pan)
Keto Mustard Glaze
- 3/4 cup Granulated Erythritol (brown sugar replacement works best)
- 1/2 cup Dijon Mustard (sharp and creamy)
- 2 tablespoons Apple Cider Vinegar (provides essential acidity)
- 2 tablespoons Butter (unsalted)
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Smoked Paprika (for a subtle depth)
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Sugar-free Maple Extract (optional for extra aroma)
👨🍳 Instructions
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1
Remove the ham from the refrigerator about 1 hour before cooking to take the chill off, ensuring more even heating.
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2
Preheat your oven to 325°F (165°C). Position the oven rack in the lower third of the oven.
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3
If the ham is not pre-sliced, use a sharp knife to score the surface in a 1-inch diamond pattern, about 1/2 inch deep. Avoid cutting into the meat itself.
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4
Press a whole clove into the center of each diamond intersection. This provides a classic look and infuses the fat with spice.
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5
Place the ham cut-side down in a large roasting pan. Pour the water or broth into the bottom of the pan to keep the meat moist.
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6
Cover the roasting pan tightly with heavy-duty aluminum foil to prevent the ham from drying out during the initial cook time.
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7
Bake the ham for approximately 12-15 minutes per pound, or until the internal temperature reaches 110°F (43°C).
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8
While the ham roasts, prepare the glaze. In a small saucepan over medium heat, combine the erythritol, Dijon mustard, vinegar, butter, and spices.
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9
Whisk the glaze constantly until the erythritol has completely dissolved and the mixture begins to simmer and thicken slightly (about 5 minutes).
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10
Once the ham reaches 110°F, remove it from the oven and carefully discard the foil. Increase the oven temperature to 400°F (200°C).
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11
Generously brush half of the mustard glaze over the entire surface of the ham, ensuring it gets into the scored cracks or between the spiral slices.
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12
Return the ham to the oven uncovered. Bake for 10 minutes, then apply the remaining glaze.
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13
Continue roasting for another 10-15 minutes until the glaze is bubbling, caramelized, and slightly browned. Watch closely to prevent the erythritol from burning.
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14
Remove from the oven when the internal temperature reaches 140°F (60°C). Let the ham rest for at least 15-20 minutes before carving to allow juices to redistribute.
💡 Chef's Tips
Always use a meat thermometer; since the ham is already cooked, you are simply heating it to a safe 140°F. If using a spiral-cut ham, be careful not to overcook as the slices can dry out faster than a whole ham. For a 'Brown Sugar' flavor, use a gold or bronze-style erythritol blend which contains molasses flavoring. If the glaze is too thick, add a teaspoon of water; if too thin, simmer for 2 more minutes. Save the ham bone! It is perfect for making a keto-friendly cauliflower and ham soup the next day.
🍽️ Serving Suggestions
Serve alongside a creamy cauliflower mash with roasted garlic and chives. Pair with a crisp arugula salad tossed in a lemon-shallot vinaigrette to cut through the richness. Accompany with steamed green beans topped with toasted almond slivers. For a drink, a dry Sparkling Wine or a chilled Hibiscus Iced Tea works beautifully. Offer a side of extra Dijon mustard or a keto-friendly horseradish sauce for dipping.