Ingredients

• 1 semi-boneless ham half (about 6 lb)
• Aluminum foil
• 1 (0.87 oz) packet onion gravy mix
• 1 (8 oz) can crushed pineapple in juice
• ⅓ cup honey
• ⅓ cup cream sherry
• 2 tablespoons deli-style mustard
• ⅓ cup water

Steps

1. Preheat oven to 325°F. Line roasting pan with foil; place ham flat-side down in pan (wash hands). Cover pan with foil, sealing tightly around edges.
2. Bake 1 hour or until ham is 145°F (or cook following per pound package instructions). Remove ham from oven and let stand 10–20 minutes before slicing; temperature will rise 10–15°F during this time.
3. Meanwhile, combine in medium saucepan: gravy mix, pineapple (do not drain), honey, sherry, mustard, and water; bring to a boil on medium-high, stirring occasionally, then remove from heat. Slice ham and serve with sauce.

Ingredients

• 2 (12 oz) bags snipped fresh green beans
• 8 oz sliced fresh baby portabella mushrooms
• ¾ cup water
• 2 tablespoons garlic-herb butter
• 1 tablespoon sesame seeds
• 1 teaspoon seasoned salt

Steps

1. Cut bean into bite-size pieces if desired. Place beans, mushrooms, and water in microwave-safe bowl. Cover and microwave on HIGH 12–14 minutes, stirring halfway through cook time, until beans are crisp-tender; drain.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan; swirl to coat. Add sesame seeds; heat 1–2 minutes, stirring often, until lightly browned.
3. Add beans and mushrooms to pan; sprinkle with seasoned salt. Reduce heat to medium; cover and cook 6–8 minutes, stirring occasionally, until desired tenderness. Serve.