THE WORKBOOK
HONEY-AND-BALSAMIC–GLAZED HAM M O H
Active 30 min. | Total 2 hr. 30 min.
½ fully cooked bone-in ham (about 7 lbs total; preferably shank end)
2 tsp black peppercorns
½ cup honey
½ cup whole-grain mustard
¼ cup Dijon mustard
¼ cup balsamic vinegar
1. Heat oven to 375°F. Place ham, cut side down, on rack set in roasting pan; add ¼ cup water to pan. Score ham on all sides in diamond pattern, cutting only ¼ to ½ in. deep. Cover ham and pan tightly with foil and bake 1½ hr.
2. Meanwhile, using heavy pan, crush peppercorns; place in bowl. Add honey, mustards and vinegar and whisk to combine. Transfer ½ cup glaze to small bowl and reserve for serving.
3. Brush one-third of glaze (about ⅓ cup) over ham and bake, uncovered, 15 min.; rotate ham in oven and repeat with another ⅓ cup glaze and bake another 15 min. Brush remaining ⅓ cup glaze over ham and bake until ham is heated through and internal temperature registers 140°F, 15 to 20 min. more. Slice and serve with remaining glaze.
SERVES 8 (with leftover ham) About 325 cal, 15.5 g fat (5 g sat), 33 g pro, 1,355 mg sodium, 12 g carb, 0 g fiber
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BRIGHT RADISH SALAD Q G M V O
Active 20 min. | Total 20 min.
1½ Tbsp fresh Meyer lemon juice
1 tsp honey Kosher salt
1 tsp Dijon mustard
2 Tbsp olive oil
1 small shallot, finely chopped
1 lb mixed colored radishes, trimmed
¼ cup small fresh mint leaves (or large ones, torn)
1. In small bowl, whisk together lemon juice, honey and ½ tsp salt to dissolve. Whisk in mustard and oil, then stir in shallot.
2. Very thinly slice radishes and arrange on platter. Drizzle with vinaigrette and top with mint.
SERVES 6 About 60 cal, 4.5 g fat (0.5 g sat), 1 g pro, 205 mg sodium, 4 g carb, 1 g fiber
CALIFORNIA ROLL SALAD Q G O
Active 15 min. | Total 15 min.
2 Tbsp mayonnaise
1 Tbsp sriracha
1 Tbsp fresh lemon juice Kosher salt
1 to 2 heads Boston lettuce,
