Barbecued Glazed Ham

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Recipe from Atkins - Phase 1
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  • 5 pounds bone-in cooked, smoked ham, shank or butt portion
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 tablespoon granular sugar substitute (sucralose)
  • 1/3 cup no-added-sugar apricot jam
Prepare the grill for indirect heat. Place a disposable aluminum drip pan in center of bottom grate or floor of grill. For a closed gas grill, heat on high for 10 to 15 minutes, then turn off heat source directly under pan, leaving the other one or two burners on. Adjust heat to register between 375 degrees F and 425 degrees F on an oven thermometer. For a charcoal grill, build two equal piles of briquettes on either side of drip pan. Burn coals about 25 minutes, until they are covered with gray ash.
Place ham onto grill and close lid. Grill 45 minutes. Turn ham over (adding more briquettes if necessary), and grill 45 to 60 minutes more, until an instant-read thermometer inserted in center of ham (away from bone) registers 140 degrees F.
Combine chili powder, paprika, cumin, cinnamon, cloves and sugar substitute in a cup. Score top and sides of ham with a sharp knife in a crisscross pattern. Sprinkle rub over all sides.
Place ham on prepared grill over pan. Spoon or brush jam over ham. Cover and grill 5 minutes more. Let stand 15 minutes before carving.

nutrition information

Per Serving: cal. (kcal) 268, Fat, total (g) 10, fiber (g) 1, pro. (g) 40, Percent Daily Values are based on a 2,000 calorie diet
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