Ham steak

biig said:

I'm making scalloped potatoes, roasted asparagus and ham steak for
our Easter dinner (just two of us). Does anyone have any tried and true
ways to prepare the ham? We are both diabetic, but will compensate by
not having dessert, so I was considering using a honey glaze/sauce after
browning the ham.

Gee, there are so many sauces one can choose for ham steak; pineapple,
peach, apricot, etc.

Don't know whose brain fart was the mustard seeds, I'd leave em out,
unless you don't value your choppers.

HAM STEAK WITH CIDER RAISIN SAUCE

Can be prepared in 45 minutes or less.

1 small onion
1 1/2 cups filtered apple cider
2 tablespoons cider vinegar
1 teaspoon mustard seeds
1 teaspoon Dijon mustard
1 tablespoon olive oil
a 1-pound fully cooked bone-in ham steak (about 1/2 inch thick)
1 teaspoon grated peeled fresh gingerroot
2 tablespoons unsalted butter
1/4 cup raisins
1 tablespoon minced fresh flat-leafed parsley leaves

Finely chop onion and in a measuring cup stir together cider, vinegar,
mustard seeds, and mustard.
In a large heavy skillet heat oil over moderately high heat until hot
but not smoking and sauté ham until golden and heated through, about 4
minutes on each side. Transfer ham to a platter and keep warm, covered.

In fat remaining in skillet cook onion over moderate heat, stirring
occasionally, until golden, about 5 minutes. Add gingerroot and cook,
stirring, 1 minute. Stir cider mixture and add to skillet. Boil sauce,
stirring occasionally, until reduced to about 2/3 cup, about 5 minutes.
Cut butter into 1/2-inch pieces. Add raisins to sauce and whisk in
butter and parsley until butter is incorporated.

Pour sauce over ham.

Serves 2 generously.

Gourmet
December 1997
---

Sheldon Redeye

biig said:

I'm making scalloped potatoes, roasted asparagus and ham steak for
our Easter dinner (just two of us). Does anyone have any tried and true
ways to prepare the ham? We are both diabetic, but will compensate by
not having dessert, so I was considering using a honey glaze/sauce after
browning the ham. ???? tia...Sharon

In the past, I've glazed ham with thawed, concentrated orange juice
mixed with a little ground cloves. Fast, easy, and we love it.

This is a very good glaze. You could divide the recipe down to just a
tiny bit (or make more and freeze the rest - that works well). Heck,
ice cube sized portions would be perfect for ham steaks, now and in
the future.

* Exported from MasterCook *

Honey Glazed Ham

Recipe By :Los Angeles Times
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---Glaze---
1 cup honey
1 cup packed brown sugar
2 2/3 tablespoons cider vinegar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
---Ham---
6 pounds cooked ham, bone-in -- OR...
4 pounds cooked ham, boneless

Combine honey, brown sugar, vinegar, nutmeg, cinnamon and cloves.

Bake bone-in ham at 350 degrees F 1 hour to heat through basting with
honey sauce occasionally. Place in broiler to glaze top.

To cook boneless ham, slice halfway through at 1/4-inch intervals,
then tie with string. Place in roasting pan. Heat honey sauce and pour
over ham to marinate 24 hours before baking. then bake at 350 degrees
F 1 hour or until heated through. Glaze top under broiler, if desired.
Source:
"http://www.latimes.com/"
Copyright:
"November 19, 1989"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 236 Calories; trace Fat (0.6%
calories from fat); trace Protein; 63g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 0 Grain(Starch); 0
Fat; 4 Other Carbohydrates.

NOTES : "The glaze recipe has been cut in half - it makes a huge
amount otherwise." ~Damsel~
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

On Sun 16 Apr 2006 05:59:58a, Thus Spake Zarathustra, or was it biig?

Quoted message said:

I'm making scalloped potatoes, roasted asparagus and ham steak for
our Easter dinner (just two of us). Does anyone have any tried and true
ways to prepare the ham? We are both diabetic, but will compensate by
not having dessert, so I was considering using a honey glaze/sauce after
browning the ham. ???? tia...Sharon

To the honey, add a teaspoon or two of balsamic vinegar and a sprinkle of
ground cloves. If you can have them, toss in a few raisins.

--
Wayne Boatwright @¿@¬
_____________________

Pomegranate molasses makes a good glaze.

Pat
http://www.cookingdownunder.com

Pat Churchill said:

Pomegranate molasses makes a good glaze.

A good waste of money.

Smoked ham steaks require sauces (not glazes) with assertive flavors,
like sorhgum with citrus, honey with mustard, dark maple syrup with
black coffee macerated raisins, maraschino cherry with pineapple...

The flavor of pomegranite mollasses (not really mollases) is much too
delicate/wussy for smoked ham (doesn't go together anyway, like
sprinkling rosewater on tube steak) and heating at cooking temperatures
kills it all together... used mostly for color in cocktails, like
grenadine... it's nice drizzled on vanilla ice cream, and makes a
lovely nipple gloss, but that's about all.

Sheldon

Sheldon said:

rosewater on tube steak

And here I thought rosewater on tube steak was your favorite dish.

--Blair