- 1 (6- to 7-pound) 30%-less-sodium, smoked, fully cooked, bone-in, spiral-cut ham half
- 1/2 cup cranberry chutney* or raspberry or apricot preserves
- 2 tablespoons horseradish mustard or Dijon-style mustard
*Look for cranberry chutney in the condiment section of your supermarket.
Preheat oven to 350°F.
Place ham on rack of broiler pan. Cover with foil. Bake 1 1/2 to 2 hours or until internal temperature reaches 120°F.
Combine chutney and mustard in small bowl. Mix well. Remove ham from oven. Discard foil. Spread chutney mixture evenly over surface of ham. Return to oven. Bake uncovered 30 minutes or until internal temperature reaches 140°F.
Let stand 5 minutes before slicing.
Cook’s Note: Leftovers keep up to 1 week in the refrigerator.
Yield: 24 servings. Serving size: 3 ounces.
Nutrition Facts Per Serving:
Calories: 200, Carbohydrates: 3 g, Protein: 25 g, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 65 g, Sodium: 1,103 mg, Fiber: 0 g
Exchanges per serving: 3 Meat.
Copyright Diabetic Cooking.