There’s nothing in the world like the joy you get from your favorite comfort foods. You might think that just because you’re on a restricted diet all your faves are out of bounds. Not a chance! We’ll help you FODMAP Your Favorites!
Now that the holiday season is upon us and we’re starting to think about our Christmas meal, you may be considering the star of your holiday table… perhaps something nostalgic, that conjures up visions of childhood Christmases, and powerful scent-driven memories that you can almost touch. For many of us, that means a glazed, baked ham.
What if you happen to have irritable bowel syndrome (IBS) and are on a low FODMAP diet? Are traditional baked ham glazes safe enough to avoid triggering any digestive issues? Many holiday ham glaze recipes call for honey as a sweetener. Given that most recipes use a high FODMAP portion of honey, we’ve substituted maple syrup here, which IS low FODMAP, and will lend wonderful vanilla-tinged warmth, and a more complex flavor. Succulent, aromatic, browned and caramelized to perfection, this low FODMAP brown sugar, and Brown Sugar and Mustard Glazed Ham recipe fulfills all of your wistful holiday dreams of the perfect Christmas dinner.
This recipe removes the tough outer skin layer; many recipes leave the skin on. Although removing the skin adds another step to preparation, by removing the skin, the layer of fat underneath will crisp deliciously, and the glaze will sink into the ham to lend maximum flavor. Just gently detach the tough skin layer with a large knife while leaving the fat layer intact, and peel it away.
Share this with all of your family and friends, low FODMAP or not… Although it’s a homey classic, it’s also an elegant showstopper and the perfect safe entree for your dinner table this Christmas… or as a wonderful family meal on any chilly night! It’s a great meal for a large group of people and is delicious whether warm or room temperature… not to mention all of the delicious ways you can enjoy it in leftovers in the days to come, whether soups, sandwiches, or omelets!
*Note: To avoid any digestive problems, make sure to examine the label of your ham for any high FODMAP ingredients or flavorings. Things to look out for are: honey, high fructose corn syrup, garlic, or onion. Because they are often cured and have additives, you’ll want to ensure that all ingredients are Monash University approved. Check it out right on the app: https://www.monashfodmap.com/ibs-central/i-have-ibs/get-the-app/.
- 8-10 pound (4-5 kg) bone-in fully cooked ham,
- 1/2 cup water
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup maple syrup
- 3 tablespoons Dijon mustard
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Allow the ham to rest at room temperature for 1-2 hours.
- Preheat the oven to 300°F | 150°C. Place a rack in the lower third of the oven.
- Put several sheets of aluminum foil onto a baking tray or roasting pan to make cleanup easier.
- Remove all packaging or netting from the ham.
- Remove the skin, but leave the fat on. With a sharp knife, cut a shallow diamond pattern all over the ham.
- Place the ham into the baking tray, pour 1/3 cup of water into the base of the roasting pan, and cover the ham with foil. Bake for 30 minutes.
- Melt the butter in a saucepan. Add the brown sugar, maple syrup, mustard, cinnamon, and cloves, stirring until sugar is dissolved.
- Reduce heat to low, cooking until the ham glaze simmers, then set aside and let glaze cool until lukewarm.
- After 30 minutes, remove the ham from the oven and increase the oven temperature to 425°F | 220°C. Remove the top layer of foil and pour 1/2 of the glaze over the ham, making sure to evenly cover the diamond cuts. Put the ham back in the oven and bake uncovered for 15 minutes.
- Remove from the oven, brush with the other half of the ham glaze along with some pan juices, and bake for 30 minutes, or until ham is well-browned and ham glaze is shiny.
- Rest the ham for 15 minutes before slicing and serving.