Here it is finally, the end of vacation. The family has all gone home. The christmas tree is still up but half the ornaments are off and boxed. The house is quiet. The tons of food that you spent hours cooking has been parceled up and shipped out with the different family members. Now for some peace and quiet. Until of course your family gets home and starts screaming about what's for dinner. Simple, after the holidays you need simple. Ham steaks are about as simple as it gets. Fully cooked already, all they need is a little loving and it 's dinner time. Another great thing about them, just about any side dish will do. Mash potatoes, rice, salad, string beans, brussel sprouts, corn on the cob, really just about anything. If there are leftovers then you have ham sandwiches or dice it up with some hardboiled egg over a salad or mince it up and add to scrambled eggs for a hearty breakfast. Really what could go wrong?
Serves 4 (depending on the size of the steak)
3 TBSP Fig Jam
3 tsp Orange Juice (or Apple juice)
5-6 Mint Leaves
Pepper to taste
Optional: 1/4 tsp minced garlic
1 Ham Steak
If you have a grill skillet, use that as it will raise the steak above the water.
Heat skillet to medium high heat. This will cook very fast so have your side items prepared in advance. Mix together the ingredients for the glaze. One thing to note about most ham steaks, they have been injected with water, a lot of water. What I usually do is get the pan medium hot, spray it first with a oil, and lay the ham in. In just a few moments water will come out. I usually will get rid of the water and flip it. Glaze the side you had down, wait 3 minutes and flip again. Glaze the side that is up. Wait 3-4 minutes. It should be heated through.
Heat the remaining glaze and place on table or glaze the ham one more time right be serving.
Side dishes: garlic mash potatoes made with YukonGolds, Steamed Brussel Sprouts, Salad with baby greens and a lite cheese vinaigrette.
I hope you enjoyed this recipe. If you did, leave a comment below. I also have a YouTube channel where I feature many of my recipes. If you would like to check it out, click on this link: Bristlee One
Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information obtained using Caloriecount.com
In my never ending quest to find a new dinner 6 nights a week, I decided to fall back on an old favorite. Yes only 6, as one night a week we go out. I use the term "go out" loosely as really it is my son getting Micky D's and I get Thai. The night out is always on Friday night. We have been doing this since I can remember my son first loving fast food. Over the years we have on occasion ended up at Jack in the Box. One time Burger King but they went out of business up here. Since we did our obligatory chicken on Sunday, that was out. The Lamb didn't end up being his favorite, I loved it. I didn't feel like pork chops though I did buy some for a later date (so be on the look out or rather forewarned yadda yadda yadda). We BBQ'd hamburgers last night and BBQ steak the night before. So ham steak it was. The one thing that I did notice was the difficulty in finding a ham steak that I would consider gluten free. With the help of the butcher we located one thankfully. This is a super, super, super easy dish. Really, it doesn't get any easier then this one other then maybe a peanut butter and jelly sandwich. You can either put a rub on the ham or not. I did but very, very lightly. Also, I decided to BBQ the ham steak and I knew that 10 minutes max was all I needed. It probably took longer to make the sauce then it did to actually cook it! I also made a salad with this one that I will put a link here to. A yummy none lettuce one with a Lemon Vinaigrette dressing. You'll love it or just like it a lot (Purple Cauliflower and Lemon Vinaigrette Dressing
Since Jurassic World is coming out, why not tell the kids it's a dinosaur steak, yeah that should make them happy!
1 Ham Steak
3 TBSP Apricot preserves
1/2 to 1 tsp grated Horseradish
1/2 tsp grated Ginger
1/4 tsp dry Mustard
1 tsp Chinese 5 spice
1/4 tsp sage
Lightly sprinkle the rub and rub it in. Let it sit about an hour at room temp. Heat the grill to medium. This will cook very, very fast so you might want to prepare your side dishes first! I served a purple caulflower with grapes and vinaigrette dressing with it along with watermelon. We don't eat a lot of carbs in the evening. Throw it on the grill and don't move it or glaze it yet. Let it cook for about 3 minutes and flip it. Let it cook but go ahead and glaze the side that is up. After the 3 minutes flip again and cook about 3 minutes (during that time glaze the upside) flip over, glaze again. You are done.
You can see how light the rub is here.
Here is the Purple Cauliflower with Lemon Vinaigrette that I made with it. Here is the link for the salad http://bristleeone.com/9/post/2015/06/purple-cauliflower-with-lemon-and-parmesan-vinaigrette.html
I hope you enjoyed this recipe! If you did, leave a comment below.
Thanks and remember, enjoy life.
It's the one you have,