This ham is somewhat of a show-stopper especially for a holiday especially when presented on a pretty platter. The leftovers are an asset for every day, though. I use a ham shank for this recipe and roast it in the oven for several hours. The ham is lovingly basted every hour with the sweet glaze. My house smells amazing while the ham is baking. I especially love the leftovers! A slice of ham on a freshly baked biscuit is a Southern staple even if it is an almond flour biscuit,. As a bonus, this recipe can be made Keto by using Birchbender’s Maple Syrup and Swerve brown sugar. It’s a win-win!
Ingredients
1 ham shank or rump end
1/2 cup packed Swerve brown sugar or regular brown sugar
2 Tbsp. cider vinegar
1 Tbsp. Worcestershire
1 Tbsp. instant coffee
1 Tbsp. dry mustard
Instructions
Heat oven to 225 degrees. Cut the tough rind off the ham shank to expose the fat. Place the ham in a shallow baking pan or roasting pan. Cover loosely with foil. Bake for 1 hour and 15 minutes.
Stir the glaze ingredients together in a small bowl until the coffee granules dissolve.
After the first hour and 15 minutes brush some glaze on the ham. Continue to bake another 60 minutes, basting every 20 minutes.
Remove from the oven and allow to rest for 15 minutes before slicing. Store leftovers in the freezer or use them over the next week for salads, sandwiches, breakfast or snacks. You will want to eat it all the time. It is that good!
This is magnificent, even on a random Monday!