Keto Maple Cider Glazed Ham Recipe

Keto Maple Cider Glazed Ham is easy to prepare and features a sweet-and-tangy glaze that elevates any holiday table or weeknight supper. This low‑carb glazed ham delivers the same comforting flavor of a traditional holiday ham but without the sugar-heavy syrups, making it a great choice for ketogenic and low‑carb meal plans.

Growing up, glazed ham was our holiday centerpiece for Thanksgiving, Christmas, and Easter. Over the years I’ve adapted that classic glaze to keep the familiar flavor while cutting out the high‑carb ingredients. The result is a glossy, flavorful coating made with a low‑carb brown sweetener, Dijon mustard, apple cider vinegar, butter, and warming spices like cinnamon and cloves.

This recipe works well with boneless, bone‑in, or spiral hams and yields a tender, juicy main course with a beautiful caramelized exterior. The glaze is simple to make on the stovetop and is brushed onto the ham several times during roasting to build layers of flavor and color.

Ingredients

• 5 lb ham (boneless, bone‑in, or spiral)
• 1 2/3 cups granulated low‑carb brown sweetener
• 1/2 cup Dijon mustard
• 1/4 cup butter
• 2 tablespoons apple cider vinegar
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon

These ingredients create a balanced glaze that browns well and mimics the flavor of a sugar‑based glaze while keeping net carbs very low. You can adjust spice levels to taste or choose a different low‑carb sweetener if preferred.

Instructions

Preheat the oven to 350ºF (180ºC). Line a roasting pan with foil or parchment for easier cleanup. Place the ham in the pan and roast uncovered for 20 minutes to begin warming the meat.

While the ham starts roasting, make the glaze. In a medium saucepan over medium heat combine the low‑carb brown sweetener, Dijon mustard, butter, apple cider vinegar, ground cinnamon, and ground cloves. Stir until combined.

Bring the mixture to a gentle boil and cook for about 5 minutes, stirring frequently so the sweetener dissolves and the mixture thickens slightly. Reduce the heat to the lowest setting and keep the glaze warm while the ham continues to roast.

After the first 20 minutes of roasting, remove the ham and brush or spoon about one quarter of the glaze over the surface, evenly coating the exposed meat and any scored areas. Return the ham to the oven.

Continue roasting for an additional 1 hour and 15 minutes. During that time, glaze the ham three more times at regular intervals using the remaining glaze. This builds up a glossy, caramelized coating without burning the sweetener.

When the ham is cooked through, remove it from the oven and allow it to rest for 5 minutes. Slice the ham and, if desired, spoon any remaining glaze over the slices before serving. Resting helps the juices redistribute for moist, evenly textured meat.

Notes

Cooking times: A good rule of thumb is 15 to 18 minutes per pound for fully cooked hams that just need reheating. Use this guideline to adjust total oven time according to the weight of your ham. For example, add roughly 15 minutes in the oven for each additional pound beyond 5 lb.

Glazing tips: Apply the glaze in thin layers and avoid glazing too frequently, which can cause the glaze to burn. Keep the oven temperature steady and baste near the end of cooking for best color and flavor.

Substitutions

• Paleo option: Substitute coconut sugar for the low‑carb brown sweetener to make a paleo‑friendly glazed ham. Note that coconut sugar adds carbs and a different flavor profile.

Storage

Store leftover glazed ham in an airtight container in the refrigerator for up to 4 days. Leftover slices freeze well in a sealed freezer bag for 1 to 2 months; thaw overnight in the refrigerator before reheating.

Printable Recipe Card

Nutrition

The exact nutrition will vary by the ham you select and the brands of ingredients used. This recipe is designed to be low in net carbs when prepared with a granular low‑carb brown sweetener.

Food safety

• Cook to a minimum internal temperature of 145 °F (63 °C) and allow the meat to rest for at least 3 minutes before slicing.
• Avoid using utensils on cooked food that have touched raw meat without washing first.
• Wash hands thoroughly after handling raw meat.
• Do not leave perishable food at room temperature for extended periods.
• Never leave cooking food unattended and ensure adequate ventilation when using high heat.

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