Orange Maple Bourbon Glazed Ham

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I made this low carb bourbon glazed ham for Easter and it’s my best ham yet. It starts with the ingredients: maple-flavored monk fruit syrup (low carb), bourbon whiskey (Woodford Reserve), orange zest, and a hint of blackstrap molasses took this recipe to new heights.

Lakanto sweetener:

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✅Orange Maple Bourbon Glazed Ham
12 Servings
Serving size: Assumes ½ – ¾ lbs per person
Total Carbs/Serving: 5.3g
Total Net Carbs/Serving: 5g
Nutrition: 675 Calories/53.2g Protein/47.6g Fat/5.3g Carbs/.03g Fiber

🔔I normally make a dish like this for a holiday like Easter. While the dish is low in carbs, you can lower the carb amount by 1g from omitting the orange juice and molasses — but double the zest (4.2g and 4g of total and net carbs, respectively). However the glaze does lose a bit of that shine and flavor. Also, it is important to note that most of the carbs actually come from the ham itself, as most hams have less than 1g of carbs per 3 ounces. That adds up! The ham I used averaged about 3.6g of carbs per pound.

➡1 Hickory smoked bone-in ham, about 9-10 pounds
1 Medium orange, washed
½ C Sugar-free maple flavored syrup (I use Lakanto brand:
¼ C Stone ground mustard or dijon
1/4 C bourbon
1.5 tsp Apple Cider Vinegar
½ tsp. Ground ginger
Sea salt
Black pepper
1/3 C Low carb sweetener (I used Swerve)
1 tbsp. Whole cloves (optional)
1 tsp. Blackstrap unsulfured molasses

1. Preheat oven to 350.
2. Place ham fat-side-up in a roasting pan (cut side down); cover loosely with tin foil. Place on lower rack of oven and bake, about 10-12 minutes per pound.
3. Begin making the glaze by zesting and juicing the orange (always remove zest before juicing!)
4. Add zest and juice to mixing bowl along with remaining ingredients except for the cloves; Mix until combined.
5. About 40 minutes before ham is finished, take ham out oven, discard tin foil; using a knife, carefully cut lines in the fat, making careful not to score the meat. (see note below on timing)
6. At this point, you can insert the whole cloves into the scored fat; it is important to keep track of your cloves, as you will remove them after the ham is done (you don’t want to bite into a whole clove!).
7. Next pour your glaze over the fat ham, letting it run down the sides. If needed, use a brush to cover areas glaze did not touch. Put ham back in the oven, uncovered. If desired you can baste the ham every 15 minutes until it is done.
8. When ham is finished, let rest about 15 minutes before removing the cloves.

🔔Normally I score the meat before cooking because I am adding flavor at the time of the scoring. You certainly can score and add some of the glaze to the ham before it goes into the oven. However you will have to baste with remaining glaze and pan juices every 20 minutes. You still will want to loosely cover ham with foil until last 30-40 minutes of cooking.