Keto Ham - Maple Glazed

Keto Ham - Maple Glazed

ham is extremely popular at Easter in North the united states. i was involved to discover the subculture in the back of ham at Easter in North the united states. previous to refrigeration, meat might be slaughtered within the fall. Any fresh beef that wasn’t fed on inside the wintry weather months became cured and ate up in spring and became a tradition to have at Easter.

Keto Ham - Maple Glazed

while we cooked our keto ham, we ended up with loads of ham leftover. We located it changed into remarkable to eat for lunch some days later, but after that we didn’t need to have ham any greater for a while and we had to find other methods to apply it. We made up some breakfast truffles and a frittata and saved them within the freezer for lunches and breakfasts on the go.


  • 2 tbsp Dijon Mustard
  • 1 Whole Leg of Ham, on the bone
  • 100 ml Sugar Free Maple Syrup (4 fl oz)
  • 2 tbsp Tamari or Coconut Aminos
  • 1 tbsp Worcestershire Sauce


  1. Pre-heat oven to a hundred and eighty degrees Celsius or 350 Fahrenheit
  2. combine all elements for the glaze in a bowl and stir till easy.
  3. Use a small sharp knife to attain the pores and skin of the ham across the small hock phase. Then slowly peel the skin off via pushing your fingers among the pores and skin and the fat and running your manner round. once the pores and skin is absolutely eliminated score the fat with diagonal strains. just be careful not to attain too deep into the beef.
  4. Brush the glaze over all the uncovered fats on the ham leg and vicinity inside the oven for 20 mins.
  5. remove the ham from the oven and baste with glaze and return to the oven for 10 mins. Repeat glaze again and placed within the oven for a similarly 10 mins.
  6. Baste for a final time, flip the oven up to 2 hundred ranges celsius (four hundred Fahrenheit) and cook dinner for a further five-10 mins. preserve an eye fixed on it as it is able to brown speedy.
nutritional information for this recipe will be dependant on the type and size of the ham you operate.

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