16 Delicious Low Carb Ham Recipes for Healthy Eating

Ready to transform your healthy eating goals into delicious reality? Dive into our roundup of 16 Delicious Low Carb Ham Recipes that promise to keep your meals exciting without the carb overload. Perfect for home cooks looking for quick, satisfying options, these recipes are your ticket to a flavorful, health-conscious table. Let’s make every bite count—keep scrolling for inspiration that’s too good to pass up!

Low Carb Ham and Cheese Roll Ups

Kindly imagine a quiet afternoon, the kind where the light slants just so, and the kitchen beckons with the promise of something both simple and satisfying. It’s in these moments that ‘Low Carb Ham and Cheese Roll Ups’ come to mind, a dish that marries convenience with the comfort of familiar flavors, all while keeping things light and mindful.

Ingredients

• 4 large, pasture-raised eggs, lightly beaten
• 1/4 cup heavy cream
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp clarified butter
• 8 slices of thinly sliced, uncured ham
• 4 oz sharp cheddar cheese, thinly sliced
• 1 tbsp Dijon mustard
• 1/4 cup fresh chives, finely chopped

Instructions

1. In a medium bowl, whisk together the lightly beaten eggs, heavy cream, sea salt, and black pepper until fully combined.
2. Heat the clarified butter in a 10-inch non-stick skillet over medium-low heat until it shimmers, about 2 minutes.
3. Pour the egg mixture into the skillet, tilting to spread evenly. Cook undisturbed for 4 minutes, or until the edges begin to set.
4. Using a spatula, gently lift the edges of the egg mixture, allowing the uncooked portions to flow underneath. Continue cooking for another 3 minutes, or until the top is just set but still slightly moist.
5. Transfer the cooked egg sheet to a cutting board. Evenly spread the Dijon mustard over the surface.
6. Layer the ham slices over the mustard, followed by the thinly sliced cheddar cheese, ensuring even coverage.
7. Sprinkle the finely chopped chives over the cheese.
8. Starting at one end, tightly roll the egg sheet into a log, using the ham and cheese as filling.
9. Slice the log into 1-inch thick pieces, using a sharp knife for clean cuts.

Vivid in both presentation and taste, these roll ups offer a delightful contrast between the creamy interior and the tender, slightly crisp exterior. Serve them atop a bed of mixed greens for a light lunch, or as an elegant appetizer at your next gathering, where their layers will surely invite curiosity and compliments.

Keto Ham and Egg Cups

Mornings like these call for simplicity, a moment to savor the quiet before the day unfolds. These Keto Ham and Egg Cups are a tender embrace of flavors, perfect for a reflective start.

Ingredients

• 6 slices of thinly sliced, uncured ham
• 6 pasture-raised eggs, lightly beaten
• 1/4 cup of heavy cream
• 1/2 cup of shredded sharp cheddar cheese
• 1 tbsp of clarified butter
• 1/4 tsp of sea salt
• 1/8 tsp of freshly ground black pepper
• 1 tbsp of finely chopped chives

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 6-cup muffin tin with clarified butter.
2. Carefully line each muffin cup with a slice of ham, ensuring the edges slightly overlap the tin for easy removal.
3. In a mixing bowl, whisk together the lightly beaten eggs, heavy cream, sea salt, and black pepper until fully combined.
4. Evenly distribute the egg mixture among the ham-lined cups, filling each about three-quarters full to allow room for rising.
5. Sprinkle the shredded sharp cheddar cheese and finely chopped chives over the top of each cup.
6. Bake in the preheated oven for 18-20 minutes, or until the eggs are set and the edges of the ham are slightly crispy.
7. Allow the cups to cool in the tin for 2 minutes before gently removing them with a spoon or spatula.

Rich in flavor and delightfully textured, these cups offer a crispy ham exterior with a soft, cheesy egg center. Serve them warm, perhaps with a side of avocado or a light salad, for a meal that feels both indulgent and nourishing.

Low Carb Ham and Broccoli Casserole

Evenings like these call for something comforting yet mindful, a dish that wraps you in warmth without weighing you down. This low carb ham and broccoli casserole is just that—a tender embrace of flavors, simple to prepare, and deeply satisfying.

Ingredients

• 2 cups diced, cooked ham (preferably from a nitrate-free source)
• 4 cups fresh broccoli florets, blanched
• 1 1/2 cups heavy cream
• 3 pasture-raised eggs, lightly beaten
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp ground nutmeg

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with clarified butter.
2. In a large mixing bowl, combine the blanched broccoli florets and diced ham, spreading them evenly in the prepared baking dish.
3. In another bowl, whisk together the heavy cream, lightly beaten eggs, sea salt, black pepper, and ground nutmeg until fully incorporated.
4. Pour the cream mixture over the ham and broccoli, ensuring it seeps into all the crevices for even cooking.
5. Sprinkle the shredded sharp cheddar and grated Parmesan cheeses evenly over the top, creating a golden crust as it bakes.
6. Bake in the preheated oven for 25-30 minutes, or until the casserole is set and the top is bubbly and lightly browned.
7. Let the casserole rest for 5 minutes before serving to allow the flavors to meld and the texture to firm up slightly.

Silky from the cream, with a slight crunch from the broccoli and a rich, cheesy top, this casserole is a study in contrasts. Serve it alongside a crisp green salad for a meal that feels both indulgent and light.

Sugar-Free Glazed Ham

Fondly recalling the warmth of family gatherings, this sugar-free glazed ham brings a touch of sweetness without the guilt, perfect for those mindful of their sugar intake yet unwilling to compromise on flavor.

Ingredients

• 1 (8-10 lb) fully cooked, bone-in ham
• 1/2 cup unsweetened apple juice
• 1/4 cup Dijon mustard
• 2 tbsp clarified butter
• 1 tbsp smoked paprika
• 1 tsp ground cloves
• 1/2 tsp xanthan gum

Instructions

1. Preheat your oven to 325°F (163°C), ensuring the rack is positioned in the lower third of the oven for even cooking.
2. Using a sharp knife, score the ham in a diamond pattern, about 1/4 inch deep, to allow the glaze to penetrate.
3. In a small saucepan over medium heat, whisk together the unsweetened apple juice, Dijon mustard, clarified butter, smoked paprika, and ground cloves until well combined.
4. Simmer the glaze for 5 minutes, then sprinkle in the xanthan gum, whisking continuously to prevent clumping, until the glaze thickens slightly.
5. Brush half of the glaze over the ham, ensuring it gets into the scored lines, then place the ham in the oven.
6. Bake the ham for 1 hour and 30 minutes, brushing with the remaining glaze every 30 minutes, until the internal temperature reaches 140°F (60°C).
7. Let the ham rest for 15 minutes before slicing to allow the juices to redistribute.

Lusciously tender with a subtly sweet and smoky crust, this ham pairs beautifully with roasted autumn vegetables or sliced thin for sandwiches. The glaze creates a glossy finish that’s as visually appealing as it is delicious.

Low Carb Ham and Cauliflower Fried Rice

Gently, the evening light fades, casting a warm glow over the kitchen where the promise of a comforting, low-carb meal begins to take shape. This dish, a harmonious blend of savory ham and tender cauliflower, offers a lighter take on the classic fried rice, inviting a moment of quiet satisfaction in the midst of a bustling life.

Ingredients

• 1 1/2 cups finely diced ham, preferably nitrate-free
• 4 cups riced cauliflower, fresh or frozen
• 2 tbsp clarified butter
• 3 pasture-raised eggs, lightly beaten
• 1/4 cup finely chopped scallions
• 2 tbsp coconut aminos
• 1 tsp toasted sesame oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp of clarified butter, allowing it to melt and coat the pan evenly.
2. Add the diced ham to the skillet, sautéing for 3-4 minutes until lightly browned, then transfer to a plate and set aside.
3. In the same skillet, add the remaining tbsp of clarified butter, then pour in the lightly beaten eggs. Stir constantly for 1-2 minutes until softly scrambled, then remove from the skillet and set aside with the ham.
4. Increase the heat to high and add the riced cauliflower to the skillet, spreading it out in an even layer. Allow it to cook undisturbed for 2 minutes to achieve a slight crispness, then stir and cook for an additional 3 minutes.
5. Reduce the heat to medium, then add the scallions, coconut aminos, toasted sesame oil, sea salt, and black pepper to the cauliflower, stirring to combine evenly.
6. Return the ham and scrambled eggs to the skillet, gently folding them into the cauliflower mixture until everything is heated through, about 2 minutes.

Here, the dish comes together with a delightful contrast of textures—the cauliflower offers a satisfying bite, while the ham and eggs lend a rich, savory depth. Serve it in a warmed bowl, perhaps topped with an extra sprinkle of scallions for a burst of color and freshness.

Keto Ham and Avocado Salad

Now, as the quiet of the evening settles in, let’s turn our attention to a dish that marries simplicity with sophistication—a keto ham and avocado salad that’s as nourishing as it is delightful. This recipe is a testament to the beauty of combining a few quality ingredients to create something truly special.

Ingredients

• 2 cups diced, cooked ham (preferably sugar-free)
• 1 large ripe avocado, cubed
• 1/4 cup extra virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup finely chopped red onion
• 2 tbsp fresh cilantro, chopped

Instructions

1. In a large mixing bowl, combine the diced ham and cubed avocado gently to avoid mashing the avocado.
2. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, sea salt, and black pepper until emulsified.
3. Drizzle the dressing over the ham and avocado mixture, tossing lightly to coat evenly.
4. Add the finely chopped red onion and fresh cilantro to the bowl, folding them in with care to distribute throughout the salad.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

But the true magic of this salad lies in its contrasts—the creamy avocado against the savory ham, the sharpness of the red onion softened by the richness of the olive oil. Serve it atop a bed of crisp lettuce for an extra crunch, or enjoy it as is for a simple, satisfying meal.

Low Carb Ham and Spinach Stuffed Mushrooms

Just as the evening settles in, there’s something profoundly comforting about preparing a dish that feels both indulgent and nourishing. These low carb ham and spinach stuffed mushrooms are a testament to the beauty of simple ingredients coming together to create something unexpectedly delightful.

Ingredients

• 12 large cremini mushrooms, stems removed and reserved
• 1 tablespoon clarified butter
• 1/2 cup finely diced ham
• 1 cup fresh spinach, finely chopped
• 1/4 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Finely chop the reserved mushroom stems.
3. In a skillet over medium heat, melt the clarified butter. Add the chopped mushroom stems and sauté until they release their moisture and become golden, about 5 minutes.
4. Add the diced ham and chopped spinach to the skillet. Cook until the spinach wilts, approximately 2 minutes. Remove from heat.
5. In a mixing bowl, combine the sautéed mixture with cream cheese, Parmesan cheese, garlic powder, sea salt, and black pepper. Stir until well blended.
6. Generously fill each mushroom cap with the mixture, pressing lightly to ensure it’s compact.
7. Arrange the stuffed mushrooms on the prepared baking sheet. Bake for 20 minutes, or until the tops are golden and the mushrooms are tender.
8. Tip: For an extra crispy top, broil the mushrooms for the last 2 minutes of baking.
9. Tip: Ensure the cream cheese is fully softened to avoid lumps in your filling.
10. Tip: Let the mushrooms cool for a few minutes before serving to allow the flavors to meld beautifully.

Upon first bite, the earthy mushrooms give way to a creamy, savory filling with just the right amount of saltiness from the ham. Serve these warm, perhaps with a drizzle of truffle oil for an elevated touch, and watch as they disappear from the plate.

Slow Cooker Low Carb Ham and Bean Soup

Lazing into the heart of comfort food, this slow cooker ham and bean soup is a tender embrace of flavors, perfect for those quiet evenings when time seems to stretch endlessly before you.

Ingredients

• 1.5 cups dried navy beans, soaked overnight
• 1.5 lbs smoked ham hock, bone-in
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 6 cups low-sodium chicken stock
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika

Instructions

1. Drain the soaked navy beans and rinse under cold water until the water runs clear.
2. In a large skillet over medium heat, warm the olive oil. Add the diced onion, minced garlic, carrots, and celery, sautéing until the onions are translucent, about 5 minutes.
3. Transfer the sautéed vegetables to the slow cooker. Add the rinsed beans, ham hock, chicken stock, bay leaf, thyme, black pepper, and smoked paprika.
4. Cover and cook on low for 8 hours, or until the beans are tender and the ham is falling off the bone.
5. Remove the ham hock from the slow cooker. Let it cool slightly, then shred the meat, discarding the bone and any excess fat.
6. Return the shredded ham to the slow cooker, stirring to combine. Remove the bay leaf before serving.

Each spoonful of this soup offers a velvety texture, with the smokiness of the ham hock weaving through the creamy beans. Serve it with a sprinkle of fresh parsley or a side of crusty low-carb bread for a complete meal.

Low Carb Ham and Cheese Omelette

Just as the morning light filters through the kitchen window, there’s something deeply comforting about crafting a meal that’s both nourishing and indulgent. This low carb ham and cheese omelette is a testament to the beauty of simplicity, blending rich flavors with a lightness that feels just right for a reflective morning.

Ingredients

• 3 pasture-raised eggs, lightly beaten
• 1 tbsp clarified butter
• 1/4 cup diced smoked ham
• 1/4 cup shredded Gruyère cheese
• 1 tbsp fresh chives, finely chopped
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat a 10-inch non-stick skillet over medium-low heat and add the clarified butter, swirling to coat the pan evenly.
2. Once the butter is shimmering but not smoking, pour in the lightly beaten eggs, tilting the pan to ensure an even layer.
3. Allow the eggs to set slightly at the edges, then using a silicone spatula, gently push the set edges towards the center, letting the uncooked eggs flow to the edges. Repeat this process until the eggs are mostly set but still slightly runny on top, about 2 minutes.
4. Evenly distribute the diced smoked ham and shredded Gruyère cheese over one half of the omelette. Season with a pinch of salt and a grind of black pepper.
5. Carefully fold the other half of the omelette over the filling, using the spatula to tuck in any escaping ingredients. Cook for an additional 30 seconds to melt the cheese.
6. Slide the omelette onto a warm plate, garnish with fresh chives, and serve immediately.

Silky and rich, this omelette offers a perfect balance of smoky ham and nutty Gruyère, with the fresh chives adding a bright finish. For an extra touch of elegance, serve alongside a simple arugula salad dressed with lemon and olive oil.

Keto Ham and Cheese Fat Bombs

Evenings like these call for something indulgent yet simple, a bite that comforts without complication. Keto ham and cheese fat bombs are just that—a savory, satisfying treat that feels like a warm hug on a cool night.

Ingredients

• 1 cup finely diced, high-quality smoked ham
• 1/2 cup full-fat cream cheese, softened
• 1/4 cup unsalted butter, clarified
• 1/4 cup sharp cheddar cheese, finely grated
• 1 tbsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Sea salt, to taste

Instructions

1. In a medium mixing bowl, combine the softened cream cheese and clarified butter, whisking until smooth and fully incorporated.
2. Add the diced ham, grated cheddar cheese, Dijon mustard, smoked paprika, garlic powder, and onion powder to the bowl. Mix thoroughly until all ingredients are evenly distributed.
3. Using a small cookie scoop or a teaspoon, portion the mixture into small balls, placing them on a parchment-lined baking sheet. Tip: For easier handling, chill the mixture for 10 minutes if it becomes too soft.
4. Once all portions are shaped, refrigerate the fat bombs for at least 30 minutes, or until firm. Tip: This step is crucial for achieving the perfect texture.
5. Before serving, sprinkle lightly with sea salt for an extra flavor boost. Tip: For a decorative touch, roll the chilled fat bombs in finely chopped herbs or additional smoked paprika.

Melt-in-your-mouth tender with a smoky, cheesy depth, these fat bombs are a keto dieter’s dream. Serve them atop a crisp lettuce leaf for a playful contrast or alongside a bold red wine for an elegant appetizer.

Low Carb Ham and Zucchini Fritters

Floating through the quiet of the morning, the thought of a dish that marries simplicity with nourishment comes to mind—a recipe that whispers of comfort without the weight, perfect for those reflective moments when you crave something both light and satisfying.

Ingredients

• 1 cup finely grated zucchini, moisture squeezed out
• 1/2 cup diced ham, preferably from a heritage breed
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup almond flour
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh chives, finely chopped

Instructions

1. In a large mixing bowl, combine the grated zucchini, diced ham, lightly beaten eggs, almond flour, sea salt, and black pepper. Stir until the mixture is uniformly mixed.
2. Heat the clarified butter in a non-stick skillet over medium heat (350°F) until it shimmers but does not smoke.
3. Using a tablespoon, drop portions of the mixture into the skillet, flattening slightly to form fritters. Cook for 3-4 minutes on each side, or until golden brown and crispy at the edges.
4. Transfer the cooked fritters to a plate lined with paper towels to absorb any excess butter. Sprinkle with fresh chives before serving.

Offering a delightful contrast between the crispy exterior and the tender, flavorful interior, these fritters are a testament to the beauty of low-carb cooking. Serve them atop a bed of mixed greens for a light lunch, or alongside a dollop of crème fraîche for an elegant appetizer.

Baked Low Carb Ham and Eggs

Dawn breaks softly, and with it comes the quiet comfort of preparing a meal that feels both nourishing and indulgent. This baked low carb ham and eggs dish is a testament to the beauty of simplicity, where each ingredient is allowed to shine in harmony.

Ingredients

• 1 cup diced, uncured ham
• 4 pasture-raised eggs, lightly beaten
• 1/4 cup heavy cream
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp finely chopped chives

Instructions

1. Preheat your oven to 350°F (175°C) to ensure a consistent cooking environment.
2. In a 9-inch cast-iron skillet, melt the clarified butter over medium heat, swirling to coat the bottom evenly.
3. Add the diced ham to the skillet, sautéing for 3-4 minutes until lightly browned and fragrant.
4. In a mixing bowl, whisk together the lightly beaten eggs, heavy cream, sea salt, and black pepper until fully combined.
5. Pour the egg mixture over the sautéed ham in the skillet, ensuring an even distribution.
6. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the eggs are set and the edges are lightly golden.
7. Remove the skillet from the oven and let it rest for 2 minutes before sprinkling with finely chopped chives.
8. Serve directly from the skillet for a rustic presentation, or slice into wedges for easy sharing.

Every bite of this dish offers a delightful contrast between the creamy eggs and the savory ham, with the chives adding a fresh, aromatic finish. Consider pairing it with a crisp, green salad for a balanced meal that satisfies both the palate and the soul.

Keto Ham and Cream Cheese Pinwheels

Now, as the quiet of the evening settles in, let’s turn our attention to a dish that marries simplicity with indulgence, perfect for those moments when you crave something both comforting and elegant.

Ingredients

• 8 oz thinly sliced deli ham, preferably Black Forest
• 4 oz full-fat cream cheese, softened to room temperature
• 1 tbsp fresh chives, finely minced
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika

Instructions

1. In a medium mixing bowl, combine the softened cream cheese, minced chives, garlic powder, and smoked paprika. Stir until the mixture is smooth and all ingredients are fully incorporated.
2. Lay out the slices of ham on a clean work surface. Using a small offset spatula, evenly spread a thin layer of the cream cheese mixture over each slice, covering the surface entirely but avoiding the edges to prevent spillage.
3. Starting at one end, tightly roll each ham slice into a spiral. For easier rolling, slightly overlap the slices if they are too thin.
4. Once all pinwheels are rolled, wrap them individually in plastic wrap and refrigerate for at least 30 minutes to firm up. This step ensures they hold their shape when sliced.
5. After chilling, unwrap the rolls and, using a sharp knife, slice each into 1/2-inch thick pinwheels. For clean cuts, wipe the knife blade between slices.

Zesty and creamy, these pinwheels offer a delightful contrast between the smoky ham and the rich, herbed cream cheese. Serve them chilled on a platter garnished with extra chives for a touch of color, or pack them as a sophisticated snack for your next outing.

Low Carb Ham and Cabbage Stir Fry

Evenings like these call for something simple yet satisfying, a dish that whispers comfort without weighing you down. This low carb ham and cabbage stir fry is just that—a humble melody of flavors that dance lightly on the palate.

Ingredients

• 1 tablespoon clarified butter
• 8 ounces smoked ham, diced into 1/2-inch cubes
• 4 cups green cabbage, thinly sliced
• 1/2 cup yellow onion, finely julienned
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Heat a large skillet over medium-high heat and add the clarified butter, allowing it to melt evenly across the surface.
2. Add the diced ham to the skillet, stirring occasionally, until lightly browned, about 3-4 minutes.
3. Introduce the julienned onion and minced garlic to the skillet, sautéing until the onion becomes translucent, approximately 2 minutes.
4. Incorporate the thinly sliced cabbage and red pepper flakes, stirring to combine all ingredients evenly.
5. Continue to cook, stirring frequently, until the cabbage wilts slightly but retains a crisp texture, about 5 minutes.
6. Drizzle the apple cider vinegar over the stir fry, followed by the sea salt and black pepper, tossing gently to distribute the seasonings.
7. Remove from heat and let sit for 1 minute to allow the flavors to meld.

You’ll find the cabbage offers a delightful crunch against the smoky richness of the ham, while the hint of vinegar brightens each bite. Try serving it atop a bed of riced cauliflower for an extra layer of texture and to keep it beautifully low carb.

Keto Ham and Mozzarella Stuffed Chicken

Gently, as the evening light fades, we find comfort in the simplicity of a dish that feels both indulgent and mindful. This keto ham and mozzarella stuffed chicken is a tender embrace of flavors, perfect for those moments when you seek something satisfying yet uncomplicated.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 4 slices of thinly sliced prosciutto
• 4 oz fresh mozzarella cheese, sliced into 4 pieces
• 1 tbsp clarified butter
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a consistent cooking environment.
2. Using a sharp knife, carefully create a pocket in each chicken breast by slicing horizontally, being cautious not to cut through completely.
3. Season the inside of each pocket with a pinch of sea salt, black pepper, garlic powder, and dried oregano for a flavorful base.
4. Place one slice of prosciutto and one slice of mozzarella inside each chicken breast pocket, folding the cheese if necessary to fit snugly.
5. Secure the openings of each chicken breast with toothpicks to prevent the filling from escaping during cooking.
6. Heat a large oven-safe skillet over medium-high heat and add the clarified butter and olive oil, swirling to coat the pan evenly.
7. Sear the chicken breasts for 3-4 minutes on each side, or until a golden-brown crust forms, enhancing the dish’s texture and flavor.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
9. Allow the chicken to rest for 5 minutes before removing the toothpicks and serving, ensuring the juices redistribute for maximum tenderness.

Creating this dish is a reminder of how simple ingredients can transform into something extraordinary. The melted mozzarella and salty prosciutto meld beautifully with the juicy chicken, offering a dish that’s as pleasing to the palate as it is to the eye. Consider serving it alongside a crisp arugula salad for a contrast in textures that elevates the entire meal.

Low Carb Ham and Green Bean Almondine

Holding onto the last whispers of summer, this dish brings together the crispness of green beans and the savory depth of ham, all kissed by the nutty elegance of almonds. It’s a low-carb embrace of flavors that feels both indulgent and nourishing.

Ingredients

• 1 lb fresh green beans, trimmed
• 4 oz diced ham, preferably nitrate-free
• 2 tbsp clarified butter
• 1/4 cup sliced almonds
• 1 tbsp fresh lemon juice
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the green beans and blanch for 3 minutes, until bright green and slightly tender. Immediately transfer to an ice bath to halt cooking.
3. In a large skillet over medium heat, melt the clarified butter until it shimmers.
4. Add the diced ham and sauté for 2 minutes, until lightly browned and fragrant.
5. Stir in the sliced almonds and cook for an additional 1 minute, toasting them lightly.
6. Drain the green beans thoroughly and add them to the skillet, tossing to combine with the ham and almonds.
7. Sprinkle with sea salt and freshly ground black pepper, then drizzle with fresh lemon juice, tossing gently to coat.
8. Cook for another 2 minutes, just until the green beans are warmed through and everything is well combined.

Unassuming yet elegant, this dish offers a delightful crunch from the almonds, a tender bite from the beans, and a rich savoriness from the ham. Serve it atop a bed of cauliflower rice for a complete low-carb meal that doesn’t skimp on flavor or satisfaction.

Conclusion

Craving something delicious yet healthy? Our roundup of 16 low-carb ham recipes is your ticket to tasty, guilt-free meals. Perfect for home cooks looking to keep it light without sacrificing flavor, these dishes are sure to impress. Don’t forget to try them out, drop a comment with your favorite, and share the love on Pinterest. Happy cooking!

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