Sweet-and-Sour Black-Eyed Peas with Ham
If you’ve been on the lookout for new ways to use leftover ham, here’s a main dish to try. Pineapple slices are a great complement as a side dish or for dessert. Replace the spicy brown mustard with a flavored mustard, such as orange, horseradish, or honey, if you wish.
Recipe information
Yield
serves 4, 1 cup per serving
Ingredients
2 15.5-ounce cans no-salt-added black-eyed peas, rinsed and drained
1 cup low-fat, lower-sodium ham, all visible fat discarded, cut into 3/4-inch cubes (about 4 ounces)
3 tablespoons all-fruit black cherry spread
2 tablespoons light brown sugar
1 1/2 tablespoons spicy brown mustard
1 tablespoon cider vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons snipped fresh parsley (optional)
Preparation
Step 1
In a medium saucepan, stir together all the ingredients except the parsley. Cook over medium heat for 5 minutes, or until warmed through, stirring occasionally. Sprinkle with the parsley.
nutrition information
Step 2
(Per Serving)
Step 3
Calories: 279
Step 4
Total Fat: 1.0g
Step 5
Saturated: 0.5g
Step 6
Trans: 0.0g
Step 7
Polyunsaturated: 0.0g
Step 8
Monounsaturated: 0.5g
Step 9
Cholesterol: 12mg
Step 10
Sodium: 367mg
Step 11
Carbohydrates: 49g
Step 12
Fiber: 9g
Step 13
Sugars: 20g
Step 14
Protein: 17g
Step 15
Dietary Exchanges
Step 16
2 1/2 Starch
Step 17
1 Carbohydrate
Step 18
1 1/2 Very Lean Meat
