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RECIPE COURTESY OF: 

Cristina Curp, NTP | The Castaway Kitchen - Virginia

Cristina Curp, certified Nutritional Therapy Practitioner, is the captain behind The Castaway Kitchen, a popular food blog and destination site for real food resources. Author of Made Whole cookbook and food as medicine advocate. She is a Miami native with Cuban roots who is currently living in Virginia, or wherever her husband’s Navy career takes them. As a chef and mother on the move, she is accustomed to packing up their lives (and her knives) to start over every few years. This ongoing adventure birthed her blog, which is a collection of inventive, allergen friendly, low carb, whole-food recipes that have helped her reverse autoimmune disease, lose weight, and take control of her own health and well-being. Cristina is relentless in her mission to spread the food as medicine message, she has witnessed the power of it with her own family, her readers and her nutritional therapy clients. Empowering people to heal from the inside out is her life’s work! 

@thecastawaykitchen

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A delicious spin on traditional holiday ham, this easy recipe uses Pederson Farms top notch ham with Primal Kitchen Soy Free Teriyaki. Baked with red onions and based in this squeaky-clean sauce, this three ingredient holiday ham is going to be your new family tradition.

Ingredients
 1 Pederson Farm's Sugar Free Uncured Ham
 10 red pearl onions, peeled

Instructions
1

Pre-heat oven to 350F. Unwrap your ham and set it fat cap side up. Use a sharp knife to score the fat in a criss-cross pattern.

2

Place the ham open face side down on a rack that’s over a sheet pan or roasting rack with a rim. Pour 2 cups of water in the pan.

3

Brush the outside of the ham with about ½ the bottle of teriyaki. Make sure to get it in the scored part and in between slices.

4

Arrange the onions all around the ham. Cover the pan with foil and bake on the bottom rack for 45 minutes.

5

Remove the ham from the oven and set the temperature to 400F. Remove the rack, drain the water and place the ham directly on the sheet pan, this time, fat cap up. Baste the ham with ½ of the remaining sauce. Place the onions all around it again.

6

Bake at 400F for 20 minutes. Remove from the oven, serve with the remaining sauce and tender onions. I like to garnish with sesame seeds! You can serve it over shredded cabbage or with green onion to go along with the Asian flair!

Category

Ingredients

Ingredients
 1 Pederson Farm's Sugar Free Uncured Ham
 10 red pearl onions, peeled

Directions

Instructions
1

Pre-heat oven to 350F. Unwrap your ham and set it fat cap side up. Use a sharp knife to score the fat in a criss-cross pattern.

2

Place the ham open face side down on a rack that’s over a sheet pan or roasting rack with a rim. Pour 2 cups of water in the pan.

3

Brush the outside of the ham with about ½ the bottle of teriyaki. Make sure to get it in the scored part and in between slices.

4

Arrange the onions all around the ham. Cover the pan with foil and bake on the bottom rack for 45 minutes.

5

Remove the ham from the oven and set the temperature to 400F. Remove the rack, drain the water and place the ham directly on the sheet pan, this time, fat cap up. Baste the ham with ½ of the remaining sauce. Place the onions all around it again.

6

Bake at 400F for 20 minutes. Remove from the oven, serve with the remaining sauce and tender onions. I like to garnish with sesame seeds! You can serve it over shredded cabbage or with green onion to go along with the Asian flair!

Soy + Sugar Free Teriyaki Glazed Holiday Ham

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