1 1/2 pounds fully cooked, boneless ham
2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons rum extract
1/2 peeled/cored pineapple

1. Preheat 2-sided tabletop grill. Cut four 1/2-inch thick slices from ham (reserve any remaining ham for another use). Place butter, brown sugar and rum extract in small microwave-safe bowl. Microwave on HIGH 30–45 seconds or until butter melts.
2. Brush one side of ham with glaze and place on grill with glazed side down. Brush glaze on top of ham slices. Close grill lid, pressing down firmly to sear ham. Grill 4–5 minutes, brushing once with remaining glaze, until internal temperature reaches 140°F. Remove ham from grill and cover to keep warm.
3. Cut pineapple into four 1/2- to 1-inch thick slices and place on grill; close lid. Grill 1–2 minutes until warm. Serve with ham.

CALORIES (per 1/4 recipe) 290kcal; FAT 12g; CHOL 102mg; SODIUM 1816mg; CARB 14g; FIBER <1g; PROTEIN 32g; VIT A 5%; VIT C 53%; CALC 2%; IRON 9%

1/4 cup water
1 tablespoon brown sugar
3 tablespoons apple cider vinegar
2 tablespoons vegetable oil
1 1/2 teaspoons cilantro herb paste
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10-ounce) bag shredded cabbage
1 cup matchstick carrots

1. Whisk together in medium bowl, water, brown sugar, vinegar, oil, herb paste, salt and pepper.
2. Stir in cabbage and carrots; mix well. Serve or chill until ready to serve. Stir before serving.

CALORIES (per 1/4 recipe) 107kcal; FAT 7g; CHOL 0mg; SODIUM 345mg; CARB 10g; FIBER 2g; PROTEIN 1g; VIT A 92%; VIT C 71%; CALC 4%; IRON 3%