A delicious main course just for Easter.

1 pound reduced-sodium, lean ham steaks, 1/2 inch thick, trimmed

Mustard Sauce:
6 tablespoons Dijon-style mustard
3 tablespoons firmly packed light brown sugar
3 tablespoons honey
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary

To prepare mustard sauce, in a small glass dish, combine mustard, brown sugar, honey, pepper, and rosemary. Mix well. Reserve 1/4 cup sauce.

Add ham steaks to sauce in dish; turning to coat. Cover dish with plastic wrap and refrigerate for 30 minutes, turning once.

Preheat the broiler. Place ham steaks on a foil-lined broiler pan. Broil ham steaks, 4 inches from heat, turning once until browned and heated through, about 7 minutes.

Place ham steaks on a carving board or serving platter. Slice ham steaks diagonally into individual servings. Garnish with rosemary sprigs. Serve immediately with reserved sauce on the side.

Calories= 234 (15% from fat)
Carb= 27 g.
Protein= 20 g.
Fat= 4 g.
4 Servings