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Ingredients
- Nonstick aluminum foil
- 1 boneless sliced honey-cured ham (about 2 lb)
- 1 large Gala apple
- 1 fresh peeled and cored pineapple
- 1 teaspoon garlic stir-in paste
- 1 teaspoon ground ginger
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground cloves
- 1 ½ cups + 1 tablespoon spiced (or regular) apple cider
- 2 teaspoons cornstarch
Steps
- Preheat oven to 325°F. Line baking sheet with foil; remove ham from packaging and place on foil. Bake following package instructions until heated.
- Meanwhile, peel apple and pineapple, then cut into ½-inch cubes (about 1 cup each). Combine in medium saucepan on medium: apples, pineapples, garlic paste, ginger, coriander, paprika, pepper, allspice, salt, cloves, and 1 ½ cups cider. Simmer 12–15 minutes, stirring occasionally, until fruit is tender and mixture has reduced by two-thirds.
- Combine cornstarch and remaining 1 tablespoon cider; pour slowly into chutney, whisking until blended. Cook and stir 1 minute until thickened. Reduce heat to low and keep warm. Serve chutney with ham. (Makes about 1 cup chutney.)
Chef's Tip: Ham is fully cooked and can be served cold or warm. The chutney is delicious chilled and served on a ham sandwich.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ⅛ recipe serving: Calories 200, Total Fat 3.5g, Sat Fat 0.5g, Trans Fat 0g, Chol 55mg, Sodium 1250mg, Total Carb 24g, Fiber 1g, Total Sugar 18g, (Incl. 8g Added Sugars), Protein 22g, Vitamin D 6%, Calc 0%, Iron 0%, Potassium 20%