- The Washington Times - Tuesday, September 14, 2004

High-fiber yams and modern lean ham are combined in this gently spiced, low-fat, low-calorie dish. Green apple wedges and mellow yams add pleasing late-summer flavor and color to the dish as well as more than a pinch of good nutrition.

The recipe is in the section on main-course meat dishes in the “Vegetables for Vitality” cookbook (Reader’s Digest). Other sections offer recipes for using vegetables beneficially in most meals, breakfast through dessert treats, including vegetarian selections.

Cider-braised ham with yams and apple

1 cup plus 1 tablespoon apple cider

1 tablespoon Dijon mustard

1 tablespoon fresh ginger, peeled, finely chopped

½ teaspoon ground cloves

1 yam or sweet potato, peeled and cut into 1/8-inch-thick slices

1 pound lean ham steak

1 Granny Smith apple, peeled, cored and cut into 12 wedges

1 tablespoon cornstarch

½ cup green part of scallions, diagonally sliced

In large skillet, stir together 1 cup cider and the mustard, ginger and cloves. Bring to a simmer. Add yam slices. Cover tightly and simmer until partially tender, 15 minutes.

Add ham steak, covering with yam slices. Arrange apple wedges over top. Cover and simmer until apples and yam are tender and ham is heated through, 10 to 15 minutes.

Meanwhile, in small bowl, stir together cornstarch and the 1 tablespoon of cider until well-blended. With slotted spoon, remove ham, yams and apple from skillet to platter; cover with foil to keep warm.

Stir a little of hot pan liquid into cornstarch mixture until smooth. Stir cornstarch mixture into skillet. Cook over medium heat, stirring, until slightly thickened, about 1 minute.

Divide ham, yams and apples among 4 plates. Spoon skillet sauce over. Garnish with scallions. Makes 4 servings.


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