This sugar free glazed ham recipe is so delicious your family won't even notice the sugar is missing!I've used general cooking times below, make sure you follow the package directions for total cooking time customized to your specific ham and ham size.The entire batch of glaze has a total of 4g carbohydrates excluding sugar alcohols from the sugar substitutes.
In a small saucepan over low heat, stir together water and Bocha Sweet until granules are completely dissolved.
Remove pan from heat and whisk in the remaining ingredients.
Be careful adding the xanthan gum because it tends to clump. You may need to use a blender or an immersion blender to completely mix in the xanthan gum! It can be tricky.
If frozen, allow the ham to completely thaw in the refrigerator. This may take up to 72 hours.
Preheat oven to 350F.
Wrap a baking pan completely in foil.
Lay out additional foil on top of pan - enough to cover the ham.
Lay ham on foil flat side down and bring the foil up around the ham, covering it.
Make a small opening in the foil big enough to allow your meat thermometer to be inserted without making contact with the foil.
Insert the meat thermometer making sure not to insert it into the bone.
Place ham in oven. If your thermometer connects to your oven internally, make the connection at this time. If not, place the ham in a way that allows you to easily check the temperature by looking through the glass.
Bake at 350F until ham reaches 105F.
Remove ham from oven, remove foil and baste with up to half of Bourbon Glaze.
Place ham (uncovered) back in oven and bake to 140F.
Remove ham from oven and baste with the remainder of Bourbon Glaze.
Serve and enjoy!
Nutrition facts do not include ham. They are for one full recipe of the maple-bourbon glaze and do not include sugar alcohols from the alternative sweeteners.