Ham Glaze
This sugar-free glaze uses allulose to achieve a perfectly sticky, caramelized finish that won't impact your blood glucose. By combining Dijon mustard, apple cider vinegar, and a touch of whiskey, you get a deep, savory sweetness that elevates any clearance-find ham into a gourmet keto meal. It is a versatile, prep-friendly option that brings the classic holiday aroma to your table without the insulin spike.
Ingredients
- 1 Cup Allulose
- 2 Tbls Apple Cider Vinegar
- 1/4 Cup Dijon Mustard
- 1/2 tsp ground cloves
- 1/2 tsp Cinnamon
- 2 Tbls Burbon or Whiskey (optional)
Instructions
- Get your ham warming in your oven at 275-300 degrees for 12-15 minutes per pound.
- In a pot on low heat, combine all the ingredients of the glaze
- Bring to a simmer and allow to simmer, while stirring for about 3-5 minutes until it thickens
- Set aside and wait for ham to heat up
- Pour over the ham, ensuring you get into the spiral slices
- Place back into the oven at 300 degrees for 30 minutes
Notes
- Temperature Control: Keep your oven between 275°F and 300°F to protect the allulose. While it browns beautifully at 320°F, it can burn and turn extremely bitter if the temperature reaches 350°F.
- Meal Prep Storage: This glaze is perfect for storing in a glass jar in the fridge for 1 to 2 weeks. Because allulose is highly soluble, it won't crystallize when cold, making it easy to spoon over individual ham slices for a quick pan-sear later.