#AllergyFreeThanksgiving : Ham from @esquiremag and @foodnetwork #glutenfree #foodallergy #thanksgiving #allergy #nickelallergy #nickelychallenged #Soyallergy #soyfree #onionintolerance #onionallergy #onionfree #nutallergy #nutfree #specialdiets #peanutallergy #peanutfree #sesameallergy #sesamefree #cornallergy #cornfree #treenutallergy #treenutfree #lactoseallergy #lactosefree #nickelfree
I bring you a low nickel thanksgiving ham. I made a few adjustments to make this meal nickel free. I removed the mustard and canned products from the recipe. The mustard because it is made from seeds and the canned products because it has nickel. Also the Maraschino cherries because they had corn syrup. I am so glad that is all I needed to do. It took me a while to find a recipe that fit my allergy, and I had to combine two recipes since I couldn’t buy cooked ham.—————————————————————ENJOY————————————————————
Photo Credit: Paula Deen via food network
Author: Paula Deen
Recipe type: Main Dish
Cuisine: Gluten Free, Nickel Free, Nut Free, Soy Free, Onion Free, Seed Free, Corn Free
Serves: 12 Serving
Prep time
1 hr 30 min
Cook time
30 min
Total time
2 hrs

Ingredients for ham

  • 1 fresh ham*, 8 to 10 lbs
  • 1 cup olive oil
  • 4 tbsp rosemary
  • 2 tbsp sage
  • 3 cloves garlic
  • Zest of two lemons
  • 1 cup kosher salt
  • 1 tbsp black pepper

 

Ingredients for glaze

  • 1 pineapple
  • Real cherries (maraschino cherries have corn syrup)
  • 3/4 cup packed light brown sugar
  • Pineapple Juice

Instructions for Ham – From Chef Michael White

  1. Preheat oven to 325 degrees.
  2. Get the real cherries and soak them in a bottle of water in a jar, put 1/8 of McCormick vanilla extract (corn syrup free) and add sugar as taste desires. This is your low nickel maraschino cherries. And let it soak for 2-3 days of after the ham is done. The taste will differ.
  3. Place about an inch of water in the bottom of a big roasting pan fitted with a rack.
  4. Brush ham with olive oil and season liberally with herbed salt mix. (If you want you can cover and save the extra mix in the refrigerator for up to one month.)
  5. Place ham on roasting-pan rack and put in the oven. Let cook until the skin is golden and crackling and the internal temperature at the bone is 160 degrees, about 2 1/2 to 3 hours (based on 18 to 22 minutes per pound).
  6. Remove from oven, cover lightly with foil, and let rest at least 20 minutes. Slice and eat with a drizzle of high-quality olive oil and extra herbed salt.

 

Instruction for Glaze -From Paula Dean

  1. Remove the ham from the oven about 30 minutes before the end of the warming time.
  2. Decoratively arrange the pineapple slices on top of the ham, securing them with whole cloves, if using, or toothpicks. Place a cherry in the center of each pineapple ring and secure with a clove or toothpick.
  3. In a small bowl, combine the brown sugar, orange juice and just enough of the pineapple juice to make a thick glaze. Spoon the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven, transfer to a cutting board and carve.

 

Till next timeShare your Thanksgiving meals via social media and #AllergyFreeThanksgiving so you can be featured.
Get your allergy tips

*Look for the subscribers only monthly newsletter*

Barbara
Follow me

Barbara

Thank You for stopping by, it is much appreciated.I am neurotically Nickely Challenged😫, food lover 🍱, social rock🙍, & trying to navigate this adult life as nickel free as possible😓 I would love to hear what you thought about the post, so comment below.
Barbara
Follow me

Latest posts by Barbara (see all)

Tell me what you think?