Easy Low Carb Baked Ham with Apricot Cranberry Glaze
Try this Easy Low Carb Baked Ham with Apricot Cranberry Glaze recipe
Try this Easy Low Carb Baked Ham with Apricot Cranberry Glaze recipe
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- 1 shank half ham approximately 10 lbs.
- 1 cup raw cranberries
- 1/2 cup water
- 1/3 cup sugar free + fiber apricot preserves (i used polaner)
- 2 tbsp granulated sugar substitute (i used swerve)
- 1 tsp ground cardamom
- 1/2 tsp tangerine zest
Fresh fruit introduces structural complexity that processed alternatives lack entirely. Raw cranberries supply high levels of natural pectin and malic acid, which thicken the reduction and provide sharp acidity without adding refined carbohydrates. Preserved apricot delivers concentrated fruit solids and immediate sweetness, bypassing the lengthy reduction times required when starting solely from fresh stone fruits. Balancing these components requires simmering the raw cranberries in water for 10 minutes until the skins burst completely, releasing their internal starches before incorporating the preserves and tangerine zest. Grate the tangerine zest avoiding the bitter white pith underneath to keep the citrus notes bright. Ground cardamom provides warm aromatic depth that masks the cooling aftertaste often associated with granular sugar substitutes like erythritol.
Pairing this protein requires side dishes that absorb rich, tart pan drippings effectively. Roasted root vegetables or steamed green beans complement the salty ham without competing against the cardamom and citrus glaze aromatics.
