Searching for a low carb ham recipe

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fehron

Newbie
Original poster
Nov 12, 2016
11
10
I have a cured ham from a pig that my dad raised and slaughtered. It was cured at the meat processor.  I eat a ketogenic diet so almost no carbs at all.  Of course a ham with maple syrup, brown sugar, and pineapple sounds delicious, but it's out of the question.  I've searched for a while today and everything I find is double smoked or covered in sugar.  Does anyone have any guidance for me?
 
You don't need to be fancy. Just throw in the smoker an reheat it if it's already cooked.

If it isn't already cooked, lots of options
 
As I understand, it's cured but not cooked and all the recipes I was finding were for precooked or too much sugar for us.
 
Ham doesn't need maple syrup or honey on it to be delicious (neither does salmon).

Only needs to be licked by smoke.

You might want to ask the processor what cure he used. Many cure recipes call for cups of sugar.
 
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I eat keto (LCHF) as well. As others have said, you don't need any sugars, just cut it from any recipe you want to use.

That said, the amount of sugar per serving is usually negligible once all is said and done. I go ahead and use sugar when cooking, but I'll use my judgement to decide whether to leave the amount called for as is, cut the amount by some percentage, or eliminate it altogether.

Check out the article here about the science behind rubs and in particular the section about sugar. I've been using the Memphis Dust rub recipe from this site for pretty much everything and it's fantastic! If you don't go overboard with it, there's not too much sugar per serving, but the flavor is very good and it forms a great bark. When I wet cure meats, I usually use half the sugar called for or less. Always comes out good.

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/the_science_of_rubs.html
 
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That said, the amount of sugar per serving is usually negligible once all is said and done.
Not really. The ham is literally coated with honey/maple or other sweet sauce. If you remove the outside layer you will get no carbs , but if you eat a normal slice it could be as much as 10g of carbs.
 
Not really. The ham is literally coated with honey/maple or other sweet sauce. If you remove the outside layer you will get no carbs , but if you eat a normal slice it could be as much as 10g of carbs.

Really? I googled around a bit and have yet to see any commercial ham that comes in over 3g of carbs per serving. Most are below 2g actually. I'm sure there are exceptions though.

It also depends on how strict you need to be. Personally, I can have over 100g carbs/day without disrupting ketosis, so 10g is negligible to me. I know that many people need to stay below 25g/day and thus need to be much more strict. YMMV.
 
 
I have a cured ham from a pig that my dad raised and slaughtered. It was cured at the meat processor.  I eat a ketogenic diet so almost no carbs at all.  Of course a ham with maple syrup, brown sugar, and pineapple sounds delicious, but it's out of the question.  I've searched for a while today and everything I find is double smoked or covered in sugar.  Does anyone have any guidance for me?
try this glaze ......
  • 1 teaspoon maple extract
  • 1 teaspoon dry mustard
  • 1 teaspoon white vinegar
  • 1 1/4 cups sugar substitute (recommended: Splenda)
  • 2 to 3 tablespoons bourbon
  • 1 tablespoon whole cloves
check out my low carb pizza thread 

http://www.smokingmeatforums.com/t/263578/low-carb-pizza

use that bread and have a ham sandwich
 
Thanks everybody!  

For experimentation sake and simplicity I'm just gonna throw it in the smoker with some apple wood chips and see how it goes.  Hopefully it turns out good.

I did call the meat processor that cured it. She said it's a salt and sugar concoction that she buys premixed and said it is more salty than sweet..... You could tell I was the first person to ever ask her that question.  She compared the taste to Petit Jean Ham. (which has 1 gm of sugar in 2 oz of meat)  

I'll report back after dinner tomorrow.
 
I would smoke like normal (double smoke) and then if the glaze is a concern, just trim the edges after slicing.  No edges = no glaze in what you are eating.  It's not like the glaze is penetrating the meat.
 
Do ya'll wrap it in foil and rest like a Boston butt?  I haven't seen that on a recipe but just wondering.
 
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