This recipe for Paleo Christmas Ham comes out spiced and sweet and is simple to do and perfect for large groups. The ham that I found that was nitrate and nitrite free (which are hard to come by) was semi-bone in and already had a base cook, so that is what I used, but I’m confident that you can use boneless or bone in as well, just check the timing more often. If you find a ham that hasn’t been pre-cooked in any way, you’ll need to boil it in a mixture of carrots, celery, salt, and pepper (and cover it with water) for about 2 hours first.
It’s almost time for Christmas and we just couldn’t wait this year to open at least one present! Angel got me a Cuisinart Food Processor! I couldn’t possibly be more excited!!! It’s going to save me a TON of time and really make cooking for the website a breeze! I’m just so stoked! And I got him a dual head showerhead that he’s been wanting…which is funny because he got me the same present! Love when great minds think alike ;)
Paleo Christmas Ham
Ham (semi-bone in is what we used)
1/3 cup Coconut Crystals
1 Tbsp raw Honey or Honey Granules
½ Tbsp Dijon Mustard
½ Tbsp Coconut Vinegar
2 Tbsp Maple Syrup
¼ cup Pineapple Juice
Preheat the oven to 325 degrees Fahrenheit.
Cut the pineapple into rings (obviously discarding the outside and middle) and set aside for later.
Combine the coconut crystals, honey, Dijon, coconut vinegar, maple syrup and pineapple juice. Set aside for later.
Score the ham in a criss cross pattern, just through the fat. Cook the ham, uncovered, in a shallow baking dish for about 20 minutes per pound. 1 hour before it should come out, cover it in half the glaze and pop it back in the oven for another 30 minutes.
Then use the rest of the glaze, push the whole cloves in between the scores of the ham skin, then cover with pineapple rings and pop it in the oven for another 30 minutes. (Mine was 7 pounds, so I cooked it for an hour and a half, then glazed, cooked for 30, then glazed and pinappled, then 30, then done!)