Grilled Mango Glazed Ham

Grilled Mango Glazed Ham, Lt04, 5 points for steak & 2 pts for glaze or 8 points total

Ingredients

1-1/2 cups red wine vinegar or cider vinegar
1/2 cup sugar
1 teaspoon finely chopped jalapeno pepper
1 teaspoon minced fresh gingerroot
1 medium ripe mango or 2 medium ripe peaches, peeled and cut into wedges
1 bone-in fully cooked lean ham steak (about 2 pounds)
1/8 teaspoon pepper

Directions

In a small saucepan, combine the vinegar, sugar, jalapeno and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until glaze is thick and caramelized. Strain and cool. Place mango in a food processor or blender; cover and process until smooth. Stir into glaze; set aside.

Coat grill rack with cooking spray before starting the grill. Sprinkle both sides of ham steak with pepper. Grill, covered, over medium heat for 10 minutes on each side or until heated through. Brush both sides of ham with mango glaze; grill 5 minutes longer. Serve ham with remaining glaze. Yield: 8 servings.


Nutritional Analysis: One serving (4 ounces cooked ham with 2 tablespoons glaze) equals 251 calories, 10 g fat (3 g saturated fat), 60 mg cholesterol, 1,454 mg sodium, 20 g carbohydrate, trace fiber, 21 g protein.
Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fruit.

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Made March 6th. Points were a little tricky to calculate for this. If I entered the recipe as written (with my ham substituted), the points equaled 8. I opted not to do it that way though because we had 1 cups of glaze left that didn't come anywhere near the steak. So, I calculated points for the glaze (2 pts based on the 8 servings in the recipe) and then points for the ham steak (4). The recipe includes 2 TB of glaze, so I figured I had 1/4 serving = .5 points. So, this entree cost me 4.5 points. I rounded up for the purpose of this post to be on the safer side. With all that noted, I've tagged this recipe at 8 points for the entire recipe as given. Clear as mud?

Now onto the recipe.... I had bought peaches to use instead of mangos, but when I decided to make the Creamed Spinach as a side dish I needed to make a run to the store for the cream cheese. In the process, I found a "quick sale' bag of 3 mangos for 99 cents. Score! So, I ended up with mangos after all. There was one medium and two smaller ones, so I used the big one and the smallest one. The third one I threw in for a fruit salad with the peaches I'd originally purchased - yum!

I did not add the jalepenos, and I think soaking the flavor out of them is part of the point of simmering for 30 minutes because simmering the vinegar, sugar and ginger didn't seem to do much except make the liquid content go down. Maybe I didn't simmer them correctly because I never really saw a carmelizing - and it was on the heat for almost 45 minutes.

This is another grill recipe that never went to the grill. The ham steak I had had microwave directions, and since it was still frozen, that was the route I took. The steak came from angel food and was only 1 pound. I had some ham filets from a spiral ham I bought, so I added those to the dish too. So, to cook this I put the steak in the microwave for 5 minutes, took it out and put it in a baking dish, added the pepper (because I forgot I was supposed to do that before cooking it) and the glaze, then stuck it in the oven until the rest of dinner was ready.

Grilled certainly would have changed the flavor a little bit, but I enjoyed this anyway. The jalepenos probably would have added a fun spice to the flavor, but I don't think the boys would have appreciated it too much.

I served the steak with corn on the cob, creamed spinach and chips/crackers, and fruit salad (1 mango, 2 peaches, 1 apple, 1/4 fresh pineapple). It ended up being a very high point meal. Oops. But it was a delicious one!