This is a great keto slow cooker ham recipe. Rifling through my freezer I came across a piece of ham that I had frozen a while back. I though the joint was getting a bit old and that I should cook the ham joint promptly. I came across the recipe for this dish from a book I have owned and enjoyed using since 2006. The recipe book is called “Low-Carb Slow Cooker Classics” by Dana Carpenter. Dana became a devotee of low carb cooking when she lost weight easily and successfully on a low carb diet, having struggled most of her life to control her weight.
Low Carb Keto Cooking Books by Dana Carpenter
300 Low-Carb Slow Cooker Recipes: Healthy Dinners that are Ready When You Are500 Ketogenic Recipes: Hundreds of Easy and Delicious Recipes for Losing Weight, Improving Your Health, and Staying in the Ketogenic Zone15 Minute Low Carb Recipes: Instant Recipes for Dinners, Desserts, and More!
Back to the recipe, this is strangely called “Honey Mustard Ham” strange because the recipe doesn’t use honey. Her recipe calls for the use of Splenda as a sweetener if you are uncomfortable with using this ingredient then I would change it to a teaspoon of honey, wouldn’t do too much harm as the ratio of honey to ham is large.
Using a slow cooker is a great way to cook ham as you can just set and forget. If you think you ham may be on the salty side you could soak the joint in water for 24 hours.
Easy Slow Cooker Mustard Glazed Ham Recipe
55 ml apple cider vinegar
9 grams artificial sweetener – I used “Cologram” which is made from aspartame
1 tsp water
1/2 tsp brown sugar
1 tbsp brown German Mustard
Method -Slow Cooker Ham.
Mix 2 tbsp artificial sweetener and water and put this on the base of the slow cooker.
Mix together the rest of the ingredients artificial sweetener, vinegar, sugar, and mustard.
Spoon mixture over the meat edges of the ham not the fat.
Place the joint into the slow cooker and cook on low for about 7 hours.
Once cooked remove the ham joint from the slow cooker and you will find some juices in the pot this can be used as a gravy if you are eating the ham hot, or keep and use as a stock for soup.