Several hours, depending on size of ham
Makes at least about 20, quarter-pound servings
Description of Low FODMAP Brown Sugar BBQ Mustard Glazed Ham
A shiny glazed baked ham is perfect for your Easter table, but truly, it is a fabulous centerpiece for any buffet when you want to feed a crowd. This Low FODMAP Brown Sugar BBQ Mustard Glazed Ham begins to entice the moment you see it, and the taste is sublime. The low FODMAP barbecue sauce, by the way, is used as part of the glaze ingredients and doesn’t dominate but instead helps create an utterly delectable, flavorful glaze. A little sweet, a little tangy - and we love this ham hot, warm or at room temperature. Leftovers make fantastic sandwiches. Try this with our Potato & Cheese Low FODMAP Casserole!
When shopping for your ham, read the ingredient label and check for high FODMAP ingredients. It should be fairly easy to find a low FODMAP ham.
Brown Sugar BBQ Mustard Glazed Ham Ingredients
Low FODMAP Ham Cooking Directions
Position rack in lower third of oven. Preheat oven to 325F/165C. Line a rimmed baking sheet pan with foil and set a shallow rack on foil. Place ham on rack, fat cap side up. Pour water in bottom of pan and seal the ham, rack and pan with additional aluminum foil.
Bake ham for about 20 minutes per pound or until the ham comes to 160F/48C (this will take a few hours, depending on size of ham and its temperature when it goes into the oven). Remove ham from oven, drain liquid away from pan and discard. Let ham cool slightly while you turn oven up to 375F/190C. Slash fat cap on the ham in a diamond pattern.
Meanwhile, whisk together the brown sugar, Fody Low FODMAP BBQ Sauce, mustard and Fody Low FODMAP Lemon & Herb Seasoning in a small saucepan until a thick paste forms. Use about half this mixture to slather all over the ham. Reserve the rest right in the saucepan.
Return ham to the oven and bake for about 15 minutes or until the glaze is richly colored and shiny. Allow ham to sit for about 10 minutes before carving.
Meanwhile, heat the remaining glaze ingredients in the saucepan over low-medium heat until sugar dissolves and glaze is clear and syrupy. Ham may be served hot, warm or at room temperature with the extra glaze served alongside. It is lovely slathered on biscuits!
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com