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The Best Low FODMAP Brown Sugar Baked Ham
When we have to feed a crowd a ham is a great way to go – especially for a buffet where you might have to set food out for a while. Unlike many main-dish proteins ham is just as great at room temperature, so it offers versatility to the host. An Easter ham is traditional for many so we are first presenting this recipe just in time for that holiday so that FODMAPers won’t feel left out. Voila! Our low FODMAP Brown Sugar Baked Ham.
Choosing a Low FODMAP Ham
Our recipe features a fully cooked city-style smoked ham and buying the right ham can be tricky. Please read our article All About Ham for a fuller explanation; the article also touches on deli-style meats in general so it is good reading for everyone. You do have to read labels carefully as many hams will be cured and or flavored with ingredients that we want to steer clear of.
This couldn’t be easier, even for novice cooks. First the ham is heated until warm through and through, then the fat cap is slashed in a diamond pattern, studded with cloves and slathered with a brown sugar/Dijon mustard glaze with a hint of orange. The smell emanating from the oven was driving all of us – human and canine – absolutely insane. When you find yourself washing dishes and salivating in anticipation at the same time, you know you are on to something LOL.
Ham = The Best Leftovers!
This Brown Sugar Baked Ham makes the best ham sandwiches – if there are any leftovers! But we encourage you to get creative: how about adding to omelets, frittatas, fold bits of ham into a bread stuffing for poultry, into twice baked potatoes with cheese, in grilled cheese sandwiches, strata (like a savory bread pudding), include as part of a chef’s salad or layer pieces of ham in our Potato Gratin. You will think of many more ways – and find reasons to bake our ham!
To carve like a pro, use a long, thin bladed knife, like the carving knife pictured by Viking.
Brown Sugar Baked Ham
Our smoked, baked ham is glazed with brown sugar and Dijon mustard and studded with cloves. And is low FODMAP, of course.
Makes 16 to 20 servings
- 5 to 7 pound (2.3 kg to 3.2 kg) fully cooked city-style smoked ham (see All About Ham)
- 1 cup (213 g) firmly packed light brown sugar
- 1/4 cup (60 ml) Dijon mustard
- 1 to 2 tablespoons orange juice
- 1 tablespoons whole cloves
- Let ham sit at room temperature for at least 2 hours to bring to room temperature.
- Position rack in lower third of oven. Preheat oven to 325°F/165°C. Line a rimmed baking sheet pan with foil and set a shallow rack on foil. Place ham on rack and cover loosely with foil.
- Bake ham for about 12 minutes per pound or until the ham comes to 120°F/48°C.
- Meanwhile, stir together the brown sugar and mustard and just enough orange juice to make a thick paste; set aside.
- Remove ham from oven when it comes to temperature and discard top foil. Turn oven up to 375°F/190°C. Slash the fat in a diamond pattern and insert the cloves here and there. Slather every surface of the ham with the glaze, keeping the fat cap on top. Return to the oven and bake for about 20 minutes or until the ham is sporting a well-caramelized shiny glaze. Allow to sit for at least 10 minutes before carving. Ham may be served warm or at room temperature.
- The manufacturer of your ham might have alternate suggestions as to the final temperature that the ham should be brought up to; please follow those recommendations.