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carrots (chopped): 2 cups |
sugar snap peas: 2 oz |
broccoli (chopped): 1 cup |
diced ham: 1 lb |
olive oil: 1 tsp |
baking powder: 1/2 tsp |
honey: 1 tsp |
soy sauce: 1 tsp |
Credit: www.bhg.com
1. In a covered medium saucepan cook carrot in a small amount of boiling water for 5 minutes. Add snap peas and broccoli; return to boiling. Cook, covered, 2 minutes more or until vegetables are crisp-tender; drain.
2. Meanwhile, trim fat from ham. Cut ham into four serving-size pieces. In a large skillet cook ham in hot oil over medium heat until heated through, turning once. Transfer ham to a serving platter; keep warm. Stir five-spice powder into drippings in skillet. Stir in honey and soy sauce. Bring to boiling. Gently stir in cooked vegetables; heat through. Spoon vegetable mixture over ham.
3. Makes 4 servings