LCHF glazed ham keto banting christmas delicious

Keto Glazed ham

SERVES

Prep Time
Cook Time

Ingredients

SWEET
Ingredients
100g freshly squeezed orange juice
¼ tsp ground cloves
¼ tsp ground cinnamon
¼ tsp ground ginger
2 tsp honey
1 tsp apple cider vinegar
2 cups water
¼ cup whole cloves

SAVOURY
Ingredients
¼ cup whole cloves
2 cups water
100g chicken broth
¼ tsp ground cloves
¼ tsp ground cinnamon
¼ tsp ground ginger

Course: Savoury

Ingredients

SWEET

  • 100 g freshly squeezed orange juice
  • ¼ tsp ground cloves
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
  • 2 tsp honey
  • 1 tsp apple cider vinegar
  • 2 cups water
  • ¼ cup whole cloves

SAVOURY

  • ¼ cup whole cloves
  • 2 cups water
  • 100 g chicken broth
  • ¼ tsp ground cloves
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger

Instructions

Instructions are for a half leg of ham. For a whole leg, double ingredients, cooking time is the same. For a smaller piece of ham, with no bone, reduce cooking time to 30 minutes plus 30 minutes and half glaze ingredients.

    Instructions for sweet or savoury

      Sweet Method

      • Place all ingredients except the water and whole cloves into the mixer, heat 2.5minutes / 70 degrees / speed 2 / mc off
      • Preheat oven to 175C (fan forced temp)
      • Cut around the bone, then slide your fingers in under the skin, between the skin and the layer of fat, and gently remove the skin, leaving the fat attached to the ham
      • Score the fat and poke the cloves in (there are plenty of videos online showing these few steps, and I have also made one available on our website)
      • Sit the ham on a rack, in a large baking tray, tip the cup of water into the baking tray
      • Pour half the glaze over the ham
      • Bake 1 hour, then pour remaining glaze on
      • Bake a further hour then remove the ham from the baking dish. During this hour, keep an eye on the liquid, under the ham, you don’t want it to burn, if its dries up simply top it up with some more water. When finished you should have a nice sticky reduced syrup left under the ham, brush this over the ham

      Savoury Method

      • Preheat oven to 175C (fan forced temp)
      • Cut around the bone, then slide your fingers in under the skin, between the skin and the layer of fat, and gently remove the skin, leaving the fat attached to the ham
      • Score the fat and poke the cloves in (there are plenty of videos online showing these few steps, and I have also made one available on our website)
      • Sit the ham on a rack, in a large baking tray, tip the cup of water into the baking tray
      • Combine all remaining ingredients in a bowl and pour half over the ham
      • Bake 1 hour, then pour remaining liquid over ham
      • Bake a further hour then remove the ham from the baking dish. During this hour, keep an eye on the liquid, under the ham, you don’t want it to burn, if its dries up simply top it up with some more water. When finished you should have a nice sticky reduced syrup left under the ham, brush this over the ham
      Tried this recipe?Mention @thermofoodieandthechef or tag #lchfthermofoodies!

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