AIP Friendly Honey Glazed Ham
A showstopping centerpiece roast that feeds a crowd of ten, this glazed ham is the kind of dish that makes a table look genuinely celebratory. The glaze is where the magic happens — honey, apple cider vinegar, coconut aminos, and a warm trio of Ceylon cinnamon, ginger, and turmeric come together in a saucepan to create a deep, caramelized lacquer that's brushed on in three generous layers during roasting. That layering technique is what builds the gorgeous amber crust you see on the finished ham, with the scored skin soaking up every bit of flavor. Following an autoimmune protocol usually means navigating around soy, refined sugars, nightshades, and grains — and every single ingredient here clears those hurdles without any workarounds or substitutions that feel like a compromise. Coconut aminos stand in beautifully for soy-based sauces, delivering that savory depth without the problematic ingredients. After a long, slow roast and a proper rest on the cutting board, the meat is juicy and tender all the way through, with a sticky-sweet exterior that tastes far more complex than the short ingredient list suggests.
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Learn more →Ingredients
10 servings
For the ham
- 1 bone-in fully cooked ham (7–8 lb), skin-on
For the glaze
- ½ cup honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~2 1/3 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 3 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tsp ground ceylon cinnamon
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- ½ tsp fine sea salt
For roasting
- 1 cup water
Instructions
- 1
Remove the ham from the refrigerator 30 minutes before roasting to take the chill off. Preheat the oven to 325°F (165°C).
- 2
Place the roasting rack inside the roasting pan and pour the water into the bottom of the pan. Set the ham cut-side down on the rack. Using a sharp knife, score the skin in a crosshatch pattern, cutting about 1/4 inch deep and spacing the cuts roughly 1 inch apart.
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