All right, I KNOW there must be some ham recipes out there but the search function says the word "ham" is either too popular or too short to do a search, so either you all have LOTS of ideas, or I need to search "haaaaaaaaaammmmm"!

I just wanted to make sure that everyone knew I TRIED searching before asking this question. I am making Easter dinner on Sunday for us and a few friends and kids. I pretty much have a menu laid out and I want to cook a ham. However, every ham I've ever cooked has been glazed with high-carb ingredients (my Christmas Root Beer Ham is legendary!).

So I am turning to y'all for some low carb ham ideas. And yes, I know it's salty and probably full of nitrates and nitrites and maybe not the best meat choice, but it's Easter so I'm not so concerned. Ideas for glazes, toppings, marinades, whatever would be greatly appreciated! Thanks!

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Eddie
President and Founder of the Intergalactic Order of Brussels Sprouts Haters

Eddie, if I were doing a ham, which I can't because DW would not be able to eat it, I would stud the ham with whole cloves and mix some mustard with sugarfree apricot jelly and coat the ham with that mixture for baking. Then I would brush some of the jelly on the ham for the last 10 minutes of baking. HTH

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Henry

We just had ham slices with Steele's apricot jam, and it was wonderful. Henry's idea of mixing it with mustard sounds really good, too. You could also thicken the juices after it's baked with some xanthan gum or other lc thickener, and use it as a sauce with the ham.

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Nita

holy cow! what great ideas!
wonder if you could get away with putting the pineapple slices on it... but not EAT said slices? would add any sugar, i wouldnt think... but maybe some flavor?

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Kim, how about mixing DaVinci's sf pineapple syrup with mustard for a glaze? Give you the taste w/o the sugar. Or those Splenda-sweetened apple slices!!! That might be good, too! Even cranberry sauce (sf) would be good with ham.

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Nita

actually nita, i was thinkin for cher... i hardly EVER eat ham that isnt deli sliced paperthin stuff.. but i DO remember having hams at home or when my older sister would make em... and they ALWAYS had pineapple slices...

i DO have the sf da vincis pineapple syrup tho, actually...
i got it last year when i was THINKING that i could use it for SWEET AND SOUR sauce..*L* then everyone told me that it ISNT pineapple that makes it sweet and sour ...

i guess i just always had chunks of pineapple in any sweet and sour sauce I ever made *L*

good ideas tho! thanks!

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Cloves and slices of pineapple has been the standard in my house for generations. Of course, Henry's apricot/mustard mix sounds yummy and better than the honey-mustard alternative.

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Sven
305/218/200
Start Date: 1/1/06

Welcome to low-carb eating.
The food's not bad here.

I've done it a number of ways. Last time was cloves (of course ) and then basted with a combo of mustard and DaVinci cherry syrup and a bit of cognac. Why? Cherry seemed like the best one I had on hand at the time and cognac ... well, do I need an excuse??? I liked it and so did my guests.

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Oh, the yummy suggestions! I took some of all of them and added my own and got rave reviews. I made a glaze using sf apricot jam, some horseradish to taste (the real thing, not the "horseradish cream"), some ground cloves, ginger, and a little low carb bbq sauce. I scored and studded the ham with cloves, topped with some of the glaze, then covered and baked for two hours. For the last hour of cooking I uncovered it and put on the remainder of the glaze. Turned out very nicely browned and glazed. My entire menu was lc except for some potatoes for the non-low carbers (which of course was everyone else). Just for interest, my menu included:

the ham
steamed asparagus with fresh hollandaise sauce
new potatoes drizzled with olive oil and sprinkled with fresh chopped dill
a spinach salad with strawberries, scallions, and almonds, with a balsamic vinagrette
rolls
deviled eggs
dessert: sharrons chocolate peanut butter silk pie (3 carbs/slice, loved by everyone)

I will admit to having a roll, but otherwise I did very well, and everyone loved it.

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Eddie
President and Founder of the Intergalactic Order of Brussels Sprouts Haters

MMM! Sounds yummy!

I have progressed from "soft" to "softish" so I had a "softish stuff" dinner with salmon, creamed spinach and custard for dessert yesterday.

Soon as I get to regular chew power (and before it gets so hot that I don't feel like firing up the oven) I'm going to do up a ham just like that.

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Yeah, you definitely need your chops back before attacking the ham! I was afraid that I had put too much horseradish in the glaze - it was a little sharp when I tasted it - but it mellowed when I cooked it, so keep that in mind. Of course, I don't mind sharp at all, but the guests wouldn't have liked it (they're big weenies that way LOL).

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Eddie
President and Founder of the Intergalactic Order of Brussels Sprouts Haters

spinich and strawberry salad... wow... i dont know about TASTE.. but i bet it LOOKS beautiful... (and its all about presentation. )

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Eddie, if ya want potatoes that EVERYONE loves - try scrubbing up some sweet potatoes (I like the ones with the deep reddish skin and orange flesh the best) but don't peel them. Cube them up and toss them with some coarsely chopped onion in a ziploc bag. Then add a couple tablespoons of extra-virgin olive oil, some garlic salt, a shake of red pepper flakes, and whatever else you like - I pick some fresh thyme and fresh rosemary from my herb garden, mince it up and add it - seal the bag, shake it to coat all the pieces, then dump the whole works into a foil-lined baking pan and spread into an even layer. Roast at 375* (or if your oven is on for something else, you can do them at most any temp) until fork-tender, then I kick up the heat to 450* and roast, tossing every 5 to 10 minutes, until they are starting to pick up some browned crispy bits.

I tell you, it has SPOILED me for any other kind of potato - I've served these several times now to non-LC folks who hadn't a CLUE that it was LC friendly!

Once, I did them when I was rotisserie-ing a big ol' chicken which I had rubbed with Michael Chiarello's Toasted Spice Rub (recipe on The Food Network) so I added a pinch each of cinnamon and ginger to the potatoes and ditched the green herbage. It's really versatile that way!

Char

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!

Just remember, that sweet potatos are only about 2 net carbs per 100 grams better than russet potatoes. (17 vs 19).

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Henry

That is true however they are very low glycemic and the inulin they contain actually helps to LOWER blood sugar levels, according to recent research. And they're chock-full of stuff that's GOOD for you, unlike them ol' nasty russets.

After eating them the past couple of months, once or twice a week, no problems, no weight gain, no cravings, even DH who is extremely insulin resistant!

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Veni, vidi, velcro. I came, I saw, I stuck around.

Save the Earth - it's the only planet with CHOCOLATE!