Recipe by IQuitSugar.com see the original recipe here.
Most hams contain nitrates and are cured in sugar. So, we made up our own fructose-friendly, healthy Christmas Ham recipe!
Just FYI: This recipe works great with Pork Neck. The neck is a cheap, under-used cut of meat and tastes delicious in our sugar-free “maple glaze”.
- 2 kg leg of ham.
- 1 tablespoon paprika.
- 2 teaspoons ground cloves.
- 1 teaspoon ground cinnamon.
- 1 teaspoon sea salt.
- 1 teaspoon freshly ground black pepper.
- 1/2 cup rice malt syrup.
- 1/4 cup olive oil.
- 1/4 cup water.
- Grated zest of 1 orange.
- 2 tablespoons orange juice.
- Line a baking dish with baking paper. Wash the ham under cold running water and pat dry with paper towel.
- Mix the spices, salt, pepper, syrup, olive oil, water, orange zest and juice in a jug and pour over the ham, rubbing well into the meat. Place the ham, in the prepared baking dish. Cover and marinate in the fridge for at least 8 hours or overnight.
- Preheat the oven to 200°C.
- Remove the ham from the fridge and
allow to stand for 10 minutes. Add a cup of water to the base of the dish and pop the lot in the oven. Bake for 30 minutes then turn the baking tray around and bake for a further 30 minutes, adding another 1/2 cup of water if necessary. Bake for a further 30 minutes, turning the tray around after 15 minutes.
- Serve warm.