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Keto Barbecued Glazed Ham Recipe


Atkins Keto Barbecued Glazed Ham
1.9g
Net Atkins Count ™
Prep Time: 25 Minutes
Style:American
Cook Time: 90 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

40.8g

Protein

26.8g

Fat

1.4g

Fiber

422.2kcal

Calories

calculator Calculating Net Atkins Count™

INGREDIENTS

  • 80 oz, boneless, raw (yield after cooking) Fresh Ham
  • 1 tbsp Chili Powder
  • 1 tbsp Paprika
  • 1 tsp Cumin
  • 1/2 tsp Cinnamon
  • 1/4 tsp Cloves (Ground)
  • 1 tbsp Sucralose Based Sweetener (Sugar Substitute)
  • 5 tbsp Sugar Free Apricot Preserves

DIRECTIONS

  1. Prepare the grill for indirect heat. Place a disposable aluminum drip pan in center of bottom grate or floor of grill. For a closed gas grill, heat on high for 10 to 15 minutes, then turn off heat source directly under pan, leaving the other one or two burners on. Adjust heat to register between 375°F and 425°F on an oven thermometer. For a charcoal grill, build two equal piles of briquettes on either side of drip pan. Burn coals about 25 minutes, until they are covered with gray ash.
  2. Place ham onto grill and close lid. Grill 45 minutes. Turn ham over (adding more briquettes if necessary), and grill 45 to 60 minutes more, until an instant-read thermometer inserted in center of ham (away from bone) registers 140°F.
  3. Combine chili powder, paprika, cumin, cinnamon, cloves and sugar substitute in a cup. Score top and sides of ham with a sharp knife in a crisscross pattern. Sprinkle rub over all sides.
  4. Place ham on prepared grill over pan. Spoon or brush jam over ham. Cover and grill 5 minutes more. Let stand 15 minutes before carving.

Cooking Tip

Whether you're feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.

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