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Ingredients
- 1 tsp yellow mustard seeds
- 1 c. fresh rhubarb in 1/2" pcs
- 1/2 c. minced red onion
- 1/4 c. water
- 1/4 c. cherry preserves
- 1/4 c. dry cherries
- 3 Tbsp. sugar
- 2 Tbsp. balsamic vinegar Salt to taste Freshly-grnd black pepper to taste
- 1 x ham steak - (13 ounce) cut into 4 pcs
Directions
- Toast mustard seeds in medium saucepan over medium heat till beginning to pop, about 2 min. Add in next 7 ingredients. Simmer till rhubarb is tender, 5 min. Increase heat to high; boil till mix thickens, stirring often, about 5 min. Season with salt and pepper.
- Preheat broiler. Broil ham (don't turn) till brown at edges, about 3 min. Serve with chutney.
- This recipe yields 2 servings;
- can be doubled.
- Comments: Serve the ham with baked sweet potatoes and buttered baby peas. Finish with wedges of sponge cake topped with fudge sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 2 servings | |
| Calories 145 | |
| Calories from Fat 13 | 9% |
| Total Fat 1.47g | 2% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 397mg | 17% |
| Potassium 323mg | 9% |
| Total Carbs 27.4g | 7% |
| Dietary Fiber 1.7g | 6% |
| Sugars 23.94g | 16% |
| Protein 6.66g | 11% |
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