Ham With Blueberry Sauce from Healthy Diabetic Recipes

Ham With Blueberry Sauce Recipe

Recipe Ingredients:

1 center slice of ham, cut 1 inch thick (2-lb)
1/3 cup water
1 tbsp cornstarch or arrowroot powder
1/3 cup low-sugar apricot jam
1 tbsp brown sugar
2 tbsp dry red wine
4 tsp lemon juice
1 cup blueberries

Recipe Instructions:

Preheat the oven to 350 degrees. Trim the fat from the edge of the ham slice, if necessary. Place the ham slice on a rack in a shallow baking pan and bake for 30 minutes.

In a small saucepan, combine the cornstarch or arrowroot powder and water. Stir in the apricot jam, brown sugar, wine, and lemon juice. Cook over medium-low heat for 5 to 6 minutes until the sauce is thickened and bubbly. Stir in the blueberries and cook 2 !
to 3 minutes. Spoon the sauce over the ham and serve.

Exchanges: Very Lean Meat Exchange -- 4 Fruit Exchange -- 1 Fat Exchange -- 1/2 Calories -- 224 Calories from Fat -- 56 Total Fat -- 6g Saturated Fat -- 2g Cholesterol -- 60mg Sodium -- 1463mg Carbohydrate -- 12g Dietary Fiber -- 1g Sugars -- 9g Protein -- !
27g

N: Serving size: 3 oz.
Juicy, plump blueberries form the basis of this delicious sauce. (This recipe is high in sodium.)

Notes: Recipe for Thursday, 4/9/98

In preparation for your Easter Sunday celebration this week, we are featuring tantalizing and festive recipes from the Flavorful Seasons Cookbook, featuring healthy dishes for all those special occasions throughout the year.

You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Copyright © 1998 American Diabetes Association

MC Formatted using MC Buster 2.0d & SNT by Barb at Possum Kingdom on 4/13/98


Notes: Serving size: 3 oz. Juicy, plump blueberries form the basis of this delicious sauce. (This recipe is high in sodium.)

Servings: 6

"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?"

~ Alice B. Toklas

 

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