Mustard Ham (Paleo, Low Carb)

Well, to be honest, this is not exactly a recipe. More of a cooking tip I guess. But points for the effort, right? Anyway. Last year I shared few of the modified (healhified?) Czech Christmas classics. But I’m living in Australia for a while now, so I guess it’s time to give the typical (and not so typical) Aussie Christmas meals a chance to shine as well. And what else should I start with than a ham. So here is a tip on a sugar free and healthier glaze / crust for you guys – Mustard Ham (Paleo, Low Carb).

If you are not from Australia, you might be thinking why am I starting with a ham out of all the things? Something so simple? Well, there isn’t much else in the meat section in the supermarkets here at the moment. It’s a ham invasion, seriously. Ham absolutely everywhere. Small ham, large one, bone in or boneless, double smoked, triple smoked… Australians love their Christmas ham. So I thought why not, I should give it a go as well. But instead of any of the classic glazes which are all full of sugar I wanted to come up with something a bit more healthy. And for me ham goes just perfectly with mustard (and pickles, but that’s a different story). So I made a beautiful mustard crust which doesn’t require any sugar or honey etc. And I like everything a bit on the crispier side, but as the ham is already cured feel free to take it out of the oven earlier.

Mustard Ham (Paleo, Low Carb)
Mustard Ham (Paleo, Low Carb)
 
Prep time
Cook time
Total time
 
Classic Aussie Christmas recipe without the nasties. Mustard Ham (Paleo, Low Carb).
The peckish girl:
Recipe type: Main Course
Serves: 8
Ingredients
  • 1 piece of leg ham (I used a 1,5 kg free range ham, so the ingredients for the crust are measured for that amount. If you are baking a bigger piece just make a bigger batch and also make sure you'll bake the ham for a little bit longer)
  • 3 tbsp wholegrain mustard
  • 1 tbsp Dijon mustard
  • 1,5 tbsp coconut aminos
  • 1 tbsp apple cider vinegar
Instructions
  1. Start with removing the rim of the ham. Slide a sharp knife between the skin and the fat of the ham. Then with your fingers gently peel the rim off.
  2. Cut the top fat layer in a diamond pattern.
  3. Mix all the ingredients for the crust together and glaze the ham with the mixture.
  4. You can place the ham on a lined baking/roasting tray or use vegetables and water as a "base" to sit the ham on. I do this for most of my roasts, instead of sitting them straight on the tray I would chop some onion or root vegetables, place them in a baking dish, pour about 1,5 cups of water in, so the vegetable doesn't burn and sit the meat on top of the veggies. Like that I have an extra little side or even a gravy if I blend the veggies and the juices. Place the ham into preheated oven on 180 C and bake for ca 45 minutes.
  5. After taking the ham out of the oven let it "rest" for about 5-10 minutes before slicing it with a sharp knife. Serve with your favourite Christmas side dish or for example the Traditional Czech Potato Salad.

 

Mustard Ham (Paleo, Low Carb)

Mustard Ham (Paleo, Low Carb)

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