Ham With Chutney
1 semi-boneless fully cooked ham half (6–8 lbs)
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
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).
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%
Red Pepper Cauliflower
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
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.
Carrot Sugar Snaps
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
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.
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