Cranberry Jezebel Sauce with Sautéed Ham

This classic Southern sauce combines the fruitiness of cranberry sauce and pineapple preserves with the tanginess of horseradish and mustard. It is a piquant partner for ham. When you add the water and onion, don't lean over the pan because it can splatter.

Yield: 8 servings (serving size: 1 ham slice and 1/2 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 229
  • Calories from fat: 15%
  • Fat: 3.7g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 15.4g
  • Carbohydrate: 35.5g
  • Fiber: 0.5g
  • Cholesterol: 41mg
  • Iron: 1.2mg
  • Sodium: 883mg
  • Calcium: 5mg

Ingredients

  • 1/2 cup sugar
  • 1/4 cup hot water
  • 1/2 medium red onion, thinly sliced
  • 1 cup whole-berry cranberry sauce
  • 1/3 cup pineapple preserves
  • 1 tablespoon prepared horseradish
  • 1 teaspoon Dijon mustard
  • 8 (3-ounce) slices reduced-fat ham

Preparation

  1. Place sugar in a heavy skillet over medium-high heat; cook 2 minutes, stirring until the sugar dissolves. Cook 1 minute or until golden brown (do not stir). Remove from heat; gently stir in water and onion. Place in a medium bowl; cool completely. Stir in cranberry sauce, preserves, horseradish, and mustard. Cover and chill.
  2. Heat a grill pan over medium-high heat. Add 4 ham slices; cook 3 minutes on each side or until grill marks form. Repeat procedure with remaining ham slices. Serve with cranberry Jezebel sauce.
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