NUTRITION

SERVINGS

INGREDIENTS

7 oz Lean ham steak

1 cup Fresh pineapple rings

1 tbsp Raw honey

1 tsp Dijon mustard

1 tsp Extra virgin olive oil

1 cup Asparagus spears

0.25 tsp Ground cinnamon

0.13 tsp Ground cloves

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Place the fresh pineapple rings and trimmed asparagus spears on the baking sheet. Drizzle with olive oil and season with sea salt and black pepper.

• 3

  Roast the pineapple and asparagus in the oven for 12 to 15 minutes until the pineapple is slightly browned and the asparagus is tender-crisp.

• 4

  While the vegetables roast, whisk together the raw honey, Dijon mustard, ground cinnamon, and ground cloves in a small bowl to create the glaze.

• 5

  Heat a non-stick skillet over medium-high heat. Place the ham steak in the pan and sear for 3 minutes per side until golden brown and heated through.

• 6

  During the last minute of cooking the ham, brush half of the honey-mustard glaze over the top of the steak.

• 7

  Remove the pineapple from the oven and brush the remaining glaze over the rings.

• 8

  Plate the ham steak alongside the roasted pineapple and asparagus, drizzling any remaining juices from the pan over the meat.