Easy Low Carb Baked Ham with Cranberry Apricot Glaze
Try this Easy Low Carb Baked Ham with Cranberry Apricot Glaze recipe
Try this Easy Low Carb Baked Ham with Cranberry Apricot Glaze recipe
- Carbohydrate 0.816502777777778 g
- Cholesterol 0 mg
- Fat 0.0136388888888889 g
- Fiber 0.310333327717251 g
- Protein 0.0336333333333333 g
- Saturated Fat 0.00125222222222222 g
- Serving Size 1 1 serving (13g)
- Sodium 0.402222222444831 mg
- Sugar 0.506169450060526 g
- Trans Fat 0.0068 g
- Calories 3 calories
Step-by-step
- Combine the cranberries, water, and jam in a small saucepan and bring to a boil. Reduce heat and simmer for 5 - 7 minutes or until the cranberries have burst and the liquid is thick and bubbling.
- Blend with an immersion blender or in a magic bullet and add the sweetener, tangerine zest, and cardamom and stir well.
- Reserve half the sauce and set aside for serving.
- Place the ham in a roasting pan and add about 2 cups of water to the bottom. Score the fat on the ham in a diamond pattern if desired.
- Brush the ham generously with the glaze. If you have some left save it to baste the ham halfway through baking.
- Bake the ham for 1½ to 2 hours at 350 degrees (F) or until a thermometer inserted in the center reads 140 degrees.
- Let your ham rest for 15 minutes before carving.
- Serve the ham with the reserved cranberry sauce.
Applying a glaze containing fruit preserves to a large roast requires careful management of heat to prevent burning before the interior reaches the correct temperature. Sugar substitutes like erythritol behave differently under direct heat than sucrose, often crystallizing or scorching before the meat warms through. Standard holiday glazes rely heavily on sugar caramelization, but this preparation uses raw cranberries to supply natural pectin and acidity.
Simmer the cranberries with water and low carb preserves until the fruit cellular walls rupture completely. This boiling step releases pectin, which thickens the glaze naturally without added starches. Blend the mixture thoroughly before incorporating the granulated sweetener and ground cardamom. Reserve half of this sauce before the glazing step to ensure clean flavors for service, avoiding cross-contamination from the raw meat.
Score the fat cap in a diamond pattern using a sharp utility knife, slicing only through the outer layer of fat without cutting into the muscle fibers. This crosshatch method increases surface area, allowing the reduced fruit glaze to penetrate the outer layers of the ham while the roast heats in the oven at 350 degrees Fahrenheit. Pour two cups of water into the base of the roasting pan to generate steam, which keeps the exterior moist while the massive cut absorbs thermal energy.
A reliable instant-read digital thermometer inserted into the thickest portion of the meat provides the most accurate reading at 140 degrees Fahrenheit. Without a thermometer, check doneness by inserting a metal skewer into the center for ten seconds, then touching the shaft to the inside of your wrist; it should feel intensely hot. Rest the carved portions for fifteen minutes prior to serving to allow the internal juices to redistribute evenly throughout the muscle fibers.
