Ingredients
1 semi-boneless fully cooked ham half (6–8 lbs)
aluminum foil
1 (16-ounce) can whole cranberry sauce
1/2 cup dried tropical fruit bits (mango, pineapple, papaya)
1/4 cup cream sherry
2 tablespoons brown sugar
2 tablespoons balsamic vinegar

Steps

1. Preheat oven to 325°F. Remove all packaging and wrap ham in foil; place in shallow baking pan. Bake about 20 minutes per pound or just until internal temperature at center of ham is at least 130°F. Use meat thermometer to accurately ensure doneness. Remove ham from oven and let stand 10–20 minutes before slicing (temperature will rise during stand time to 140°F).
2. While ham stands, combine remaining ingredients in medium saucepan until blended; bring to boil on medium-high. Boil chutney 2 minutes.
3. Reduce heat to low; simmer 10–12 minutes, stirring occasionally, or until sauce thickens and fruit softens. Slice ham and serve with chutney. (Ham makes 12–16 servings; chutney makes 2 cups.)

CALORIES (per 1/14 ham [7 lb] and 1/10 sauce) 450kcal; FAT 26g; CHOL 100mg; SODIUM 1540mg; CARB 26g; FIBER 1g; PROTEIN 24g; VIT A 2%; VIT C 0%; CALC 0%; IRON 8%

Ingredients
1–1 1/2 cups water
16 ounces frozen cauliflower florets
1/4 cup roasted red peppers
1 tablespoon butter
3/4 teaspoon garlic salt
1/4 teaspoon seasoned pepper blend

Steps

1. Place steamer insert and water (about 1/2-inch deep, but below bottom of insert) in medium saucepan. Add cauliflower; cover and bring to boil on high.
2. Steam 4–5 minutes or until desired doneness. Meanwhile, cut peppers into thin strips.
3. Carefully remove steamer basket with cauliflower from saucepan (will be very HOT); discard water. Place all ingredients in same saucepan. Stir until butter melts (over residual heat only). Serve.

CALORIES (per 1/6 recipe) 40kcal; FAT 2g; CHOL 5mg; SODIUM 170mg; CARB 4g; FIBER 7g; PROTEIN 2g; VIT A 8%; VIT C 70%; CALC 2%; IRON 2%

Ingredients
16 ounces fresh baby-cut carrots
2 tablespoons butter
1/2 teaspoon seasoned salt
8 ounces fresh sugar snap peas (rinsed)
1/4 cup guava jelly

Steps

1. Place carrots, butter, and seasoned salt in microwave-safe bowl. Cover and microwave on HIGH 4 minutes or until carrots begin to soften. Meanwhile, snip ends of snap peas, if needed.
2. Stir in snap peas; cover and microwave on HIGH 4 more minutes or until desired tenderness. Stir in jelly and serve.

CALORIES (per 1/6 recipe) 170kcal; FAT 6g; CHOL 15mg; SODIUM 330mg; CARB 27g; FIBER 3g; PROTEIN 2g; VIT A 330%; VIT C 35%; CALC 8%; IRON 10%