Escape the dinner doldrums with this tropical-inspired slow-cooked ham recipe. The sweetness of mango and pineapple is nicely offset by the jalapeño’s subtle heat.
1/2-pound fully cooked smoked boneless ham
jar (24 ounces) mango in extra-light syrup, drained
jar (12 ounces) pineapple preserves
jalapeño chili, seeded and chopped
tablespoons white wine vinegar
cup chopped fresh cilantro
can (20 ounces) sliced pineapple, drained and cut into sixths
Spray inside of 4- to 5-quart slow cooker with cooking spray. Place ham in slow cooker; sprinkle with pepper. Place mango, preserves, chili and vinegar in blender. Cover and blend on high speed 30 seconds; pour over ham.
Cover and cook on Low heat setting 6 to 8 hours.
Remove ham from cooker; place on serving platter. Sprinkle ham with 1 tablespoon of the cilantro. Stir remaining 3 tablespoons cilantro and the pineapple into sauce in cooker. Serve sauce with ham.
Out of cilantro? Chopped Italian parsley is a good substitute.
Freeze leftovers in a freezer-friendly container for up to 4 months. To thaw, place the container in the fridge for about 8 hours, or thaw in the microwave.
For an easy yet elegant Easter dinner, serve this ham with Spring Rice Pilaf, steamed snap pea pods and an assortment of bakery-bought rolls.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.