It's hard to make this great Easter staple healthy but using a low-sodium ham and great spices is a great start:-)
Sweet and Spicy Glazed Ham
Ingredients:
8 lb. Ham, smoked or cured, low sodium, lean, cooked
1/2 cup packed brown sugar
1/3 cup maple-flavored syrup
1/2 tsp ground mustard
1/8 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground cloves
1 dash ground nutmeg
1. Heat oven to 325°F. Line shallow roasting pan with foil. Place ham, cut side down, on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of ham and does not touch bone.
2. Bake uncovered about 1 hour 30 minutes or until thermometer reads 135°F to 140°F. Meanwhile, in small bowl, mix remaining ingredients. Brush over ham during last 30 minutes of baking.
3. Cover ham loosely with foil and let stand 10 to 15 minutes for easier carving.
Servings: 20
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 2 hours and 25 minutes
Total Time: 2 hours and 35 minutes
Nutrition Facts
Serving size: 1/20 of a recipe (6.8 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 298.58
Calories From Fat (32%) 94.12
% Daily Value
Total Fat 10.04g 17%
Saturated Fat 3.3g 30%
Cholesterol 96.16mg 48%
Sodium 1762.4mg 73%
Potassium 551.52mg 16%
Total Carbohydrates 11.76g 5%
Fiber 0.04g <1%
Sugar 8.51g
Protein 37.93g 59%
Recipe Type: Easter, Healthy, Main Course, Pork
Source
Source: Eat Better America
Web Page: http://www.eatbetteramerica.com/recipes/sweet-and-spicy-glazed-ham/f9c299f2-7636-46fc-a899-b8dab96c024f#?st=7&term=Easter
Recipe Cost: $13.55
Serving Cost: $.68
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3 comments:
The glaze on ham is one of my favorite parts about having it! YUMMY!
You have so many yummy looking recipes. I am going to try this one for sure.
I've never glazed a ham because the packet that comes with it looks kinda gross. I'm SO going to make my own glaze this year! And I feel like an idiot for not thinking of doing it homemade before now. So thank you, not only for a great recipe, but for reminding me to do it myself in the first place!
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