Maple Glazed Ham with Jaca

By Jaca Kitchen · · Updated

This maple glazed ham swaps the usual brown sugar and maple syrup for Jaca allulose, so you get a sticky, caramelized, sugar-free glaze with all the holiday flavor and almost none of the sugar. A spiral-sliced ham does the heavy lifting while the Jaca maple glaze brings the sweet, glossy finish — about 1 gram of sugar per serving instead of the 14 grams in the classic version.

This is a Jaca-adjusted, healthier version of the classic maple glazed ham. Every sweetener in the glaze is 100% pure allulose: the brown sugar is doubled to Jaca at a 2x ratio, and the maple syrup is replaced with Jaca plus a little maple extract so the glaze stays sugar-free without losing that maple flavor.

Ingredients:

  • 1 spiral-sliced fully cooked bone-in ham (7 to 9 pounds) — choose one with no added sugar in the cure for the lowest sugar count
  • 1 cup Jaca allulose (replaces ½ cup brown sugar, doubled per the 2x rule)
  • ½ cup Jaca allulose (replaces the ½ cup maple syrup)
  • ⅓ cup water
  • 1½ teaspoons maple extract
  • 2 tablespoons prepared mustard
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Instructions:

  1. Preheat the oven to 300°F. Place the ham on a rack in a shallow roasting pan, cover, and bake until a thermometer reads 130°F, about 1½ to 2 hours.
  2. Meanwhile, make the glaze: in a large saucepan, combine the 1½ cups Jaca allulose, water, maple extract, mustard, cinnamon, and nutmeg. Bring to a boil, then cook and stir until the glaze is slightly thickened and glossy, 2 to 3 minutes.
  3. Remove the ham from the oven and brush about half the glaze over it, working it down between the slices.
  4. Return the ham to the oven and bake, uncovered, until a thermometer reads 140°F and the glaze is caramelized, 15 to 30 minutes longer. Brush with the remaining glaze during the last 10 minutes.
  5. Let the ham rest 10 minutes before serving, then spoon any pan glaze over the slices.

Prep time: 10 minutes  |  Cook time: about 2 hours  |  Servings: 15

Tip: Allulose caramelizes faster than conventional sugar, so watch the glaze in the last few minutes — pull the ham as soon as it is glossy and deep gold.