Irresistible Keto Ham With Glaze

If you ask me, a good glazed ham is one of the easiest ways to feed a crowd.

This keto-friendly version takes a simple spiral-cut ham and tops it with a sweet and tangy glaze that won’t kick you out of ketosis. Sugar-free maple syrup and butter create that classic sticky coating, while Dijon mustard and apple cider vinegar add a sharp bite.

Warming spices like cinnamon and cloves give it that holiday feel without any of the fuss. The ham does most of the work on its own—you’re just adding flavor.

It’s a dish that looks like you spent hours in the kitchen but really only takes a few minutes of prep.

What Kind of Ham Should I Use?

For this recipe, a bone-in spiral cut ham is your best bet because it’s already pre-sliced, making it super easy to serve and ensuring the glaze gets into all those nooks and crannies. If you’re keeping it keto, look for an uncured ham since it typically has fewer added sugars than cured versions, but honestly, a cured ham will work just fine if that’s what you have available. Most grocery stores carry spiral cut hams in the 8-12 pound range, and you can usually find them pre-cooked, which means you’re really just heating it through and adding that delicious glaze. Just check the label to see if any sugar was added during processing – some hams are glazed or cured with sugar, which can add extra carbs you might want to account for.

Options for Substitutions

This keto ham recipe is pretty straightforward, but here are some swaps you can make if needed:

• Zero sugar maple syrup: If you don’t have sugar-free maple syrup, you can use a mix of brown sugar substitute (like Swerve Brown) with a tiny bit of maple extract. Start with 1/2 cup sweetener and add 1/2 teaspoon extract to get that maple flavor.
• Dijon mustard: Regular yellow mustard works fine here, though it’ll be slightly less tangy. You can also use whole grain mustard for added texture in the glaze.
• Apple cider vinegar: White vinegar or white wine vinegar can step in if you’re out of apple cider vinegar. The flavor will be slightly different but still gives you that needed acidity.
• Unsalted butter: Salted butter works too – just reduce any additional salt you might add to the glaze. You could also use ghee if that’s what you have on hand.
• Bone-in spiral cut ham: Don’t substitute the ham itself – the bone-in spiral cut is what makes this recipe work so well. The bone adds flavor and the pre-sliced spiral makes serving easy. Just stick with this one.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with glazed ham is applying the glaze too early, which causes it to burn and turn bitter – wait until the last 30-45 minutes of cooking to start brushing it on.

Since spiral cut hams are already cooked, your main goal is reheating without drying it out, so keep your oven temperature around 275-300°F and cover the ham tightly with foil for most of the cooking time.

To get that glossy, caramelized finish without burning, brush the glaze on in thin layers every 15 minutes during the final cooking period rather than dumping it all on at once.

Finally, let your ham rest for 15-20 minutes after removing it from the oven before slicing – this allows the juices to redistribute throughout the meat instead of running all over your cutting board.

What to Serve With Keto Ham?

This glazed ham pairs beautifully with low-carb sides that won’t kick you out of ketosis. I love serving it with creamy cauliflower mash, which soaks up that sweet and tangy glaze perfectly, or roasted Brussels sprouts with bacon for a savory contrast. Green beans sautéed in butter and garlic make a simple side that lets the ham shine, and a fresh arugula salad with a lemon vinaigrette cuts through the richness nicely. For a heartier meal, try adding some roasted radishes or turnips, which taste surprisingly similar to potatoes when cooked and stay keto-friendly.

Storage Instructions

Store: Leftover ham keeps really well in the fridge for up to 5 days. Just wrap it tightly in foil or store it in an airtight container. I like to slice what I need and keep the rest on the bone, since it stays moister that way.

Freeze: Ham freezes great for up to 2 months. Slice it up into portions before freezing so you can grab just what you need later. Wrap individual portions in plastic wrap, then place them in a freezer bag to prevent freezer burn.

Reheat: To warm up your ham, place slices in a baking dish with a splash of water, cover with foil, and heat at 325°F for about 10 minutes. You can also microwave individual portions on medium power for a quick lunch.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5500-6500
• Protein: 600-700 g
• Fat: 350-400 g
• Carbohydrates: 25-35 g

Ingredients

For the ham:

• 1/2 cup water
• 10 lb bone-in spiral cut ham (room temperature before cooking)

For the glaze:

• 1/2 cup zero sugar maple syrup (I use Lakanto brand)
• 1/4 cup unsalted butter (melted)
• 1/2 tsp ground cloves (for warming spice depth)
• 2 tbsp Dijon mustard (for sharp, tangy flavor)
• 1 tsp garlic powder (freshly ground preferred)
• 1 tbsp apple cider vinegar
• 1/2 tsp cinnamon

Step 1: Prepare the Oven and Ham for Baking

• 10 lb bone-in spiral cut ham
• 1/2 cup water

Preheat your oven to 350°F and position a rack in the lower-middle area.

Remove the ham from the refrigerator and allow it to come to room temperature for about 30 minutes—this ensures even cooking throughout the meat.

Place the ham cut-side down in a large roasting pan and add the water to the bottom, which will keep the ham moist during the long baking process and prevent the pan from drying out.

Step 2: Bake the Ham Until Fully Cooked

• 10 lb bone-in spiral cut ham

Bake the ham uncovered for 2.5 to 3 hours if it’s uncured, or 1.5 to 2 hours if it’s already cured, until the internal temperature reaches 160°F for uncured or 140°F for cured ham.

Check the temperature with a meat thermometer inserted into the thickest part of the meat, avoiding the bone.

While the ham bakes, you can use this time efficiently to prepare the glaze.

Step 3: Make the Keto Glaze

• 1/2 cup zero sugar maple syrup
• 1/4 cup unsalted butter
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves

In a medium saucepan over medium heat, combine the zero sugar maple syrup, melted butter, Dijon mustard, apple cider vinegar, garlic powder, cinnamon, and ground cloves.

Whisk these ingredients together and let them simmer for 2 to 3 minutes, stirring occasionally, until the flavors meld and the sauce becomes fragrant and slightly thickened.

I like to let it simmer just long enough that you can really smell the cinnamon and cloves—it tells you the warming spices have released their oils into the glaze.

Step 4: Increase Heat and Apply the Glaze

• 10 lb bone-in spiral cut ham
• keto glaze from Step 3

Remove the ham from the oven and increase the oven temperature to 400°F.

Carefully pour or brush the glaze from Step 3 evenly over the entire surface of the ham, making sure to work it into the spiral cuts where the ham naturally separates.

Return the ham to the oven and bake for 15 to 20 minutes until the glaze caramelizes slightly and turns a deep, glossy brown.

I recommend brushing the glaze again halfway through this final baking to build up layers of flavor and get an even more beautiful finish.

Step 5: Rest and Serve

Remove the ham from the oven and let it rest for 10 minutes before carving and serving.

This resting period allows the juices to redistribute throughout the meat, keeping each slice moist and tender rather than having all the flavorful juices run out onto the plate.

Transfer to a serving platter and spoon any pan drippings over the top for extra flavor.