Baking a ham can be a tasty investment for celiac meals. I used to be intimidated by a hunk of meat to season and make but after trying it really wasn’t that hard.
Candied Ham
Now finding a gluten free ham can be the difficult part as most come pre seasoned or marinated. Remember to read your labels carefully as gluten hides everywhere.
Sugardale ham is the local GF brand I use. I can get their smoked butt portion half ham for $15-20 and make a few meals from it. I will bake the ham, eat some for dinner, freeze the rest for later and I always save the bone. Simply place your bone in a freezer bag and freeze. It works great in my black-eyed peas recipe.
Ingredients
Instructions
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Start by placing your ham in a large baking dish. I use my 9×13 Pyrex pan. Score your ham’s skin/fat with a knife. Scoring is shallow, diagonal cuts, about 1/3 inch deep, that allow your fat to cook down and for your glaze to seep into your ham.
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After scoring your ham, evenly distribute cloves along your scoring. Cloves equal more flavor to your ham!
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Pour 2 cups of water into the bottom of your dish. This helps to heat up your ham without drying it out. Most hams come precooked, we are simply heating it up and adding tastiness!
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Tightly cover your ham with aluminum foil and bake at 325 degrees for about 2 hours. You will bake for 15 minutes per pound; adjust per your ham size.
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During the last 30 minutes of your baking time, you will baste your ham with ham glaze.
Make your glaze.
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To a small saucepan add the following ingredients.
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1/2 C pure maple syrup
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1/3 C raw honey
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1 teaspoon ground cinnamon
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1 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
Add all ingredients to a saucepan.
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Whisk over medium heat until it boils. Reduce heat to low/medium. Continuously whisk while it low boils for 5 minutes. Remove from heat. You can leave your glaze in the saucepan or pour into a glass bowl.
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Take your ham out of the oven. Remove all cloves. Carefully pour or spoon out the water in your dish.
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Baste your ham with glaze.
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Once basted, return ham to the oven and bake the remaining 30 minutes. At the 15 minute mark, baste again with any remaining glaze and the juices that come off of your ham. This will help finalize the goodness!
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Allow your ham to rest a bit before slicing into it but that’s it! Be careful while cutting and enjoy!
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