Fri, Apr-09-04, 13:00
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Senior Member
Posts: 3,187
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Plan: Atkins
Stats: 206/144/135
BF:
Progress: 87%
Location: NW Indiana
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Easter Ham Glaze Confusion!!!!
Every Easter I would concoct a glaze for what I've dubbed my "diabetic coma ham." I used things such as, honey, maple syrup, pineapple, Dijon mustard, orange juice, brown sugar, cinnamon, cloves and a few other spices such as paprika and I can't remember what else. I OBVIOUSLY can't do that this year! What are you all glazing your ham with to make it LC?
This is what I was thinking but I'm not sure if I should ditch it and try to go with "mock sweet" using Splenda or SF syrup or something--
A good amount of Dijon mustard mixed with a little olive oil, a lot of heavy cream, a little soy sauce, ground ginger and black pepper. I've had this on chicken and it's super GOOD. It's definitely something I'm going to try on my turkey for Thanksgiving-- but on HAM? I'm not sure. Any suggestions?
Maybe instead I could do something with SF maple syrup, melted butter, cinnamon, a little Dijon for that "bite" and . . . uh . . . this is where my mind draws a blank! I don't know how well SF syrup will cook and don't want this tasting like artificial sweetener to my guests.
Do you all think the not sweet Dijon, soy sauce, etc. concoction would taste okay? Maybe if I did a creamy, curry asparagus on the side it would help with my whole "this ham dinner is not sweet" motif? Ughh, I'm so confused!
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