Rosemary & Mustard Crusted Baked Ham - Low Carb & Gluten Free
Try this Rosemary & Mustard Crusted Baked Ham - Low Carb & Gluten Free recipe, or contribute your own.
Try this Rosemary & Mustard Crusted Baked Ham - Low Carb & Gluten Free recipe, or contribute your own.
- Carbohydrate 56.48792631307 g
- Cholesterol 1860.8800000355 mg
- Fat 320.926197561213 g
- Fiber 20.0435621664184 g
- Protein 723.259183781219 g
- Saturated Fat 94.9954365077528 g
- Serving Size 1 1 recipe (3778g)
- Sodium 37003.1115080237 mg
- Sugar 36.4443641466516 g
- Trans Fat 50.3922675298669 g
- Calories 6178 calories
Step-by-step
- Combine all ingredients in a small bowl.
- Place your ham in a roasting pan fat side up. Slather generously with your mustard mixture. Pour about 1/2 cup of water into the bottom of the pan and place in a preheated 300 degree oven. Bake for about 15 minutes per lb. uncovered.
- Serve with your choice of low carb side dishes - roasted asparagus and some cauli mash would go perfectly! Hope you like it!
Will this glaze adhere properly if the ham is scaled down for a smaller household? Adjusting quantities requires maintaining the correct ratio of mayonnaise to prepared mustard so the coating does not slide off the meat during baking. When dividing the ingredients for a two-pound portion rather than a massive holiday roast, reduce the minced garlic and chopped rosemary proportionally while keeping the fat-to-acid balance intact. Whisking the mayonnaise and mustard thoroughly creates an emulsion that clings to the protein surface, holding the aromatics in place as the internal temperature rises.
Roasting requires precise equipment management inside a compact oven where heat circulation can be uneven. Place the roasting pan on the center rack at 300 degrees Fahrenheit to ensure the exterior renders slowly without scorching the herbs. Adding half a cup of water to the bottom of the pan generates steam, preventing the exposed edges of the meat from drying out prematurely while the fat cap renders. Monitoring the oven closely during the final twenty minutes prevents the chopped rosemary from turning bitter under dry heat.
Calculating the cooking time demands strict adherence to weight metrics rather than guesswork. Budget roughly fifteen minutes per pound of smoked ham to reach a safe internal temperature throughout the center of the roast. If utilizing a convection setting, lower the ambient temperature by twenty-five degrees to compensate for forced air circulation that otherwise accelerates browning on the exterior crust. Checking the deepest part of the meat with an instant-read thermometer ensures the center reaches 140 degrees Fahrenheit before removal.
Leftover portions demand proper refrigeration to maintain food safety and textural integrity. Store sliced ham in an airtight container within the refrigerator for up to four days, separating the remaining crust to prevent sogginess. Reheating individual slices gently in a covered skillet with a splash of water preserves moisture without overcooking the protein fibers.
