Ham, the quintessential holiday meal. Easy to make, super good and ultra keto friendly. For the ham this Easter I decided to glaze it with a sweet bourbon glaze. It turned out really well and it left me with a ton of left over ham! I already cooked Chicken Cordon Bleu with some of the left over ham and made some keto ham sandwiches as well! I served the ham with some mashed cauliflower and Cheesy Green Bean Casserole.
The first thing we want to do is to fit check the ham in the roasting pan.
Next, I trimmed some of the spare fat and applied a criss-cross pattern with a sharp knife.
Using a basting brush apply the glaze to the ham.
Now onto the slicing. Its actually pretty important how you slice it because it will determine the grain direction. You want to cut cross grain so the bites will not be stringy. Basically if its cut with the grain you will end up with really long strings that will get stuck in your teeth and will be tough. So, to do this, Start by cutting a small wedge on one side so we can stand the ham up. This is the short side.
Like this, slice down till you hit the bone, then turn it on its side and release all of the slices, cutting parallel to the bone. Then flip it over and do the same thing on the other side. Continue to do this until you are left with an empty bone.
- Serves: 12
- Serving size: 1/12th
- Calories: 548
- Fat: 32
- Carbohydrates: 6
- Fiber: 0
- Protein: 50
- 8-12 Lb Bone-in Ham Shank
- 1¼ Cup Splenda
- 1 tsp. Ground Mustard
- 1 tsp. Champagne Vinegar
- 2 Oz. Bourbon
- Trim fat and crisscross the ham
- Place in a roasting pan, add an inch or two of water and cook covered for an hour at 325 degrees
- Prepare glaze by combining all the glaze ingredients except the cloves
- After an hour, drain most of the water
- Apply the glaze to the ham and place the cloves inside the crisscross regions
- Cook for another hour uncovered
- Slice and serve!