Ham with Five-Spice Vegetables
It takes just 20 minutes to get this Asian-inspired ham and vegetable dinner on the table.
Ingredients
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2 cups sliced carrots (4 medium)
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1 cup fresh or frozen sugar snap peas
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1 cup packaged shredded broccoli (broccoli slaw mix)
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1 to 1 1/2 pound cooked center-cut ham slice
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1 teaspoon cooking oil
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1/2 teaspoon five-spice powder
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1 tablespoon honey
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1 tablespoon reduced-sodium soy sauce
Directions
1.
In a covered medium saucepan cook carrot in a small amount of boiling water for 5 minutes. Add snap peas and broccoli; return to boiling. Cook, covered, 2 minutes more or until vegetables are crisp-tender; drain.
2.
Meanwhile, trim fat from ham. Cut ham into four serving-size pieces. In a large skillet cook ham in hot oil over medium heat until heated through, turning once. Transfer ham to a serving platter; keep warm. Stir five-spice powder into drippings in skillet. Stir in honey and soy sauce. Bring to boiling. Gently stir in cooked vegetables; heat through. Spoon vegetable mixture over ham.
3.
Makes 4 servings
Nutrition information
Calories 222, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 53 mg, Sodium 1465 mg, Carbohydrate 16 g, Total Sugar 10 g, Fiber 4 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 39%, Calcium 6%, Iron 10%. Exchanges: Vegetable 3, Lean Meat 3.
Percent Daily Values are based on a 2,000 calorie diet
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