FOOD & SUPPS MEAL OF THE MONTH BY JENNIFER ISERLOH
HAM IT UP Americans purchase an estimated 318 million pounds of ham around the holidays.
Baked Ham With Kale-Parmesan Pesto
SERVES 6
3 lbs low-sodium, uncured, smoked ham
4 cups kale leaves, packed ¼ cup walnuts or pine nuts 2 garlic cloves 2½ cups extra-virgin olive oil ¼ cup Parmesan cheese
BRIAN KLUTCH; FOOD & PROP STYLING BY SUSAN OTTAVIANO
CHEWING THE FAT
AMAZE YOUR GUESTS WITH A GARLICKY, CHEESY, YET SURPRISINGLY HEALTHY HAM.
HAM GETS A BAD RAP from bodybuilders since most ham products are high in sodium and contain more fat than chicken or turkey. However, baked ham is an extra-lean, high source of protein. Ham is also high in B vitamins: B6, which supports a healthy nervous system and adrenal glands, and B3( niacin), which can help lower cholesterol and fat levels in the blood. This festive dish is better in two ways: It cuts back on the salt, just by going for a low-sodium ham, and adds in a super healthy sauce powered by kale, one of the top super foods. The garlicky kale- Parmesan pesto is also a versatile condiment that can be used in eggs and sandwiches as well as soups and salads.
1. Heat oven to 350 ° F. Line a baking sheet with aluminum foil. Set ham on top of baking sheet. 2. Place kale, nuts, and garlic in a food processor and process until kale is finely chopped. Add olive oil and cheese and process until smooth. Spread 2 tbsp pesto over ham and bake 40 to 45 minutes, or until ham is hot and pesto starts to brown. 3. Rest ham 5 minutes on the counter top. Slice ham and serve remaining pesto on the side.
356
CALORIES
29 g
PROTEIN
7 g
CARBS
23 g
FAT
JANUARY 2018 | FLEX 35