1 (16 to 17 oz.) can sliced yellow cling peaches in unsweetened juice, drained (reserve 1/2 c. juice)
2 tbsp. packed dark brown sugar
2 tsp. Dijon mustard
4 slices (about 4 oz. each) fully cooked, boneless ham steaks
1/3 c. sliced green onions

Mix reserved peach juice, the brown sugar and mustard in a 10-inch skillet; bring to boil over medium-high heat. Cook 2 minutes or until liquid is slightly reduced. Add ham slices; cook 2 minutes per side or until heated through. Reduce heat; add peaches and green onions. Cover and cook about 3 minutes until peaches are hot.

Makes 4 servings.