"Brown Sugar" Glazed Ham
THM S, low carb, sugar free, gluten/egg/nut free (use non-contaminated ingredients)
Serves: will vary
  • Smoked butt portion fully-cooked bone-in ham (mine was around 9 lbs.)*
  1. Unwrap the ham and bake in a baking dish or roaster (with sides to catch the juices) according to package directions. I cover mine with foil until I'm ready to glaze it.
  2. Once you get the ham in the oven, make the glaze. Melt the ingredients together in a saucepan and whisk until emulsified and thick. Take the pan off the heat and let it cool.
  3. Thirty minutes before the ham is done baking (according to the baking time on your ham package), remove it from the oven. Remove the foil. Score the outer fat layer in a crosshatch pattern before glazing to let the glaze get down into the meat better. (Not gonna lie, this is also for aesthetics.) Brush the exterior of the ham with half of the glaze, then return the ham to the oven (uncovered). I like to turn the oven up to 400* for the last half hour to help caramelize the exterior of the glazed ham.
  4. After another 15 minutes, remove the ham from the oven again and brush with the remaining glaze. Return the ham to the oven and bake for another 15 minutes.
  5. Remove the ham from the oven and let it rest about 15 minutes before slicing and serving.
*Look for a ham with as few carbs as possible. Avoid those marketed as honey- or brown sugar-glazed. The weight can vary by a few pounds and be fine with this glaze recipe.
**I used salted butter since that's what I had on hand and it tasted fine, but ham is usually fairly salty on its own so I would use unsalted butter if I had it.
Do your own research before ingesting essential oils and make your own informed decision regarding brands and use. If you don't want to use orange essential oil, feel free to just add some orange extract (to taste) to the glaze instead.
Recipe by Briana Thomas at https://www.briana-thomas.com/brown-sugar-glazed-ham/