"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

“Maple-Glazed” Ham

By The IQS Christmas Cookbook

I Quit Sugar – Sugar-free Glazed Ham
  • 8–10 servings
  • Prep - 8 hours
    Cooking - 1 hour
  • Total - 9 hours
I Quit Sugar – Sugar-free Glazed Ham

Most hams contain nitrates and are cured in sugar. We chose to use pork neck instead because it is a cheap, under-used cut of meat and tastes delicious in our sugar-free "maple-glaze". Ask your butcher for a 2kg slab of pork neck.  

Servings: 8–10
Preparation: 8 hours
Cooking: 1 hour

Ingredients

  • 2 kg boneless pork shoulder.
  • 1 tablespoon paprika.
  • 2 teaspoons ground cloves.
  • 1 teaspoon ground cinnamon.
  • 1 teaspoon sea salt.
  • 1 teaspoon freshly ground black pepper.
  • 1/4 cup rice malt syrup.
  • 1/4 cup olive oil.
  • 1 orange, zested.
  • 2 tablespoons fresh orange juice.

Directions

1. Christmas Eve: line a baking dish with baking paper. Wash the pork under cold running water and pat dry with paper towel. Mix the spices, salt, pepper, rice malt syrup, olive oil, ¼ cup (60ml) water, orange zest and juice in a jug and pour over the pork, rubbing well into the meat. Place the pork, in the prepared baking dish. Cover and marinate in the fridge for at least 8 hours or overnight.

2. Christmas Day: preheat the oven to 200°C. Remove the pork from the fridge and allow to stand for 10 minutes. Add 1 cup (250ml) water to the base of the dish and pop in the oven. Bake for 30 minutes then turn the baking tray around and bake for a further 30 minutes, adding another 1/2 cup of water if necessary. Bake for a further 30 minutes, turning the tray around after 15 minutes.


Most hams contain nitrates and are cured in sugar. We chose to use pork neck instead because it is a cheap, under-used cut of meat and tastes delicious in our sugar-free "maple-glaze". Ask your butcher for a 2kg slab of pork neck.

Ingredients

  • 2 kg boneless pork shoulder.
  • 1 tablespoon paprika.
  • 2 teaspoons ground cloves.
  • 1 teaspoon ground cinnamon.
  • 1 teaspoon sea salt.
  • 1 teaspoon freshly ground black pepper.
  • 1/4 cup rice malt syrup.
  • 1/4 cup olive oil.
  • 1 orange, zested.
  • 2 tablespoons fresh orange juice.

Directions

1. Christmas Eve: line a baking dish with baking paper. Wash the pork under cold running water and pat dry with paper towel. Mix the spices, salt, pepper, rice malt syrup, olive oil, ¼ cup (60ml) water, orange zest and juice in a jug and pour over the pork, rubbing well into the meat. Place the pork, in the prepared baking dish. Cover and marinate in the fridge for at least 8 hours or overnight.

2. Christmas Day: preheat the oven to 200°C. Remove the pork from the fridge and allow to stand for 10 minutes. Add 1 cup (250ml) water to the base of the dish and pop in the oven. Bake for 30 minutes then turn the baking tray around and bake for a further 30 minutes, adding another 1/2 cup of water if necessary. Bake for a further 30 minutes, turning the tray around after 15 minutes.