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Maple Glazed Ham Steak

What is a ham steak?
If you love baking a whole glazed ham and slicing it into pieces but don't have a crowd to feed, a ham steak is the answer. Ham steaks are essentially just thick slices of whole ham that are sold individually.

How do you cook a ham steak?
Ham steaks are usually sold raw. You can pan-fry ham steaks in a skillet with a little bit of oil, grill them, or bake them. 

What kind of glaze works?
A glaze is essential with a ham steak. However you normally like to flavor a whole baked ham will also work with a ham steak. The glaze we love is a mix of maple, Dijon, and apple cider vinegar. We always reach for maple syrup, which brings out the sweetness of ham. Apple cider vinegar brings a nice brightness and cuts the fattiness of the ham, while Dijon brings a sharp kick.

What goes well with ham steak?
We love ham steak with a bean, like black eyed peas, or cannellini and a leafy green quickly sautéed in olive oil.

INGREDIENTS

  • 1/4 c. maple syrup 
  • 2 tbsp. brown sugar 
  • 1 tbsp. apple cider vinegar 
  • 1 tsp. Dijon mustard 
  • 5 tsp. extra-virgin olive oil, divided 
  • 6 oz. Tuscan kale, stems removed, leaves torn into 2-inch pieces 
  • 3/4 c. cooked black eyed peas
  • 1 cooked ham steak, about 1 lb. 

DIRECTIONS

  1. In a small bowl, whisk maple syrup, brown sugar, vinegar, and mustard. 
  2. In a medium skillet over medium-high heat, heat 1 tablespoon oil. Add kale and cook, tossing until wilted, about 4 minutes. Add black eyed peas and cook, tossing, until heated through, 1 minute. Transfer mixture to a plate and return skillet to medium-high.
  3. Heat remaining 2 teaspoons oil. Add ham steak and cook until golden, about 4 minutes per side. 
  4. Pour maple syrup mixture into pan and cook, turning ham a few times until fully coated in glaze. Return kale mixture to pan and toss to coat with any glaze remaining in skillet.

 

Caprese Steak

INGREDIENTS

  • 3/4 c. balsamic vinegar
  • 3 cloves garlic, minced
  • 2 tbsp. honey
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. dried thyme
  • 1 tbsp. dried oregano
  • 4 (6-oz.) filet mignon, or 4 large pieces of sirloin 
  • 2 beefsteak tomatoes, sliced
  • kosher salt
  • 4 slices mozzarella
  • Fresh basil leaves, for serving

DIRECTIONS

  1. In a small bowl, whisk together balsamic vinegar, garlic, honey, olive oil, dried thyme, and dried oregano.
  2. Pour over steak and let marinate 20 minutes.
  3. Season tomatoes with salt and pepper.
  4. Heat grill to high. Grill steak 4 to 5 minutes per side, then top with mozzarella and tomatoes and cover grill until cheese is melty, 2 minutes.
  5. Top with basil before serving.

Creamy Steak Fettuccine

INGREDIENTS

  • 12 oz. fettuccine
  • Kosher salt
  • 1 lb. sirloin steak
  • Freshly ground black pepper
  • 2 tbsp. butter
  • 2 garlic cloves, minced
  • 2 tbsp. all-purpose flour
  • 2 c. milk
  • 1 tbsp. freshly chopped parsley
  • 1/2 c. freshly grated parmesan
  • 1 1/2 c. halved cherry tomatoes
  • 2 c. baby spinach
  • Balsamic glaze, for drizzling

DIRECTIONS

  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
  2. Season steak generously with salt and pepper. In a large skillet over medium-high heat, cook steak until your desired doneness, 3 minutes per side for medium rare. Transfer to a plate to let rest, 10 minutes, then thinly slice.
  3. Meanwhile, make alfredo sauce: Add butter to skillet and let melt, then add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more, then add milk and simmer until thickened, 5 minutes then add parsley and parmesan. Add tomatoes and cook down 2 minutes. 
  4. Add cooked pasta to sauce and toss until coated, then add spinach and toss until wilted.  
  5. Top with sliced steak and drizzle with balsamic glaze.