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Ingredients
- 2 cups sliced carrots (4 medium)
- 1 cup fresh or frozen sugar snap peas
- 1 cup packaged shredded broccoli (broccoli slaw mix)
- 1 to 1 1/2 pound cooked center-cut ham slice
- 1 teaspoon cooking oil
- 1/2 teaspoon five-spice powder
- 1 tablespoon honey
- 1 tablespoon reduced-sodium soy sauce
Details
Preparation
Step 1
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 Facts
Calories 222, Total Fat (g) 7, Saturated Fat (g) 2, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 53, Sodium (mg) 1465, Carbohydrate (g) 16, Total Sugar (g) 10, Fiber (g) 4, Protein (g) 24, Vitamin C (DV%) 39, Calcium (DV%) 6, Iron (DV%) 10, Vegetables (d.e.) 3, Lean Meat (d.e.) 3, Percent Daily Values are based on a 2,000 calorie diet
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