Pineapple Glazed Ham Steak

 

 

Easter is just a few weeks away and I wanted to come up with a viable option for the smaller family to enjoy for Easter Dinner.

When I was growing up and for all of the years I was raising my family we always enjoyed Ham at Easter.  When mom cooked it, it was always cooked the day before and served cold and sliced, whereas in my own family we always enjoyed it hot.

 

As a person living on my own now, I didn't want to have to be eating ham for days on end after the holiday meal.  I know many others are in the same situation and there are also many of us who are still not comfortable gathering together in large groups.

Some of us may be empty nesters as well, or living far away from family, so a smaller sized option is certainly welcome.

 

This delicious Pineapple Glazed Ham Steak is perfectly sized for two people.

 

I adapted the recipe from one I found on Call me PMc.  It feeds four people and uses a full ham steak.  If you are looking for a meal to serve four, I suggest you check them out.

If you are like me, and looking to downsize, then stay right where you are because I have you covered. This is perfectly sized for two and is every bit as delicious as a full sized glazed ham!

 

What you have here is juicy tender pieces of a full ham steak (you freeze half for another purpose) that are perfectly cooked and served with a brown sugar, mustard and pineapple glaze, that is a little bit sweet and fruity, a little bit tangy, a bit spicy and totally delicious!

I served it with scalloped potatoes and green beans for a lovely meal. I used a boxed scalloped potato mix (by Betty Crocker). I cut it in half, keeping the oven temperature and the bake time about 3/4 of the original bake time.  It turned out beautiful as you can see, and makes a great option for the smaller family. 

 

WHAT YOU NEED TO MAKE PINEAPPLE GLAZED HAM STEAK

Very simple ingredients.  I usually have most of these things in my cupboard/larder at all times, but they are very easily picked up.

• 1/2 half of a bone in full slice of ham (about 1/2 inch thick) (freeze the other half for another time.)
• 1 tsp butter
• 1/4 cup (50g) of soft light brown sugar
• 1/4 cup (60ml) pineapple juice
• 1/4 cup (52g) of chopped pineapple
• 5 maraschino cherries, drained and patted dry
• pinch ground cloves
• 1 TBS Dijon mustard

 

The ham slice/steak I am talking about is the one you can buy in the shops that is a full slice of a ham, usually with the small circular bone in the center. Just cut it in half, freeze one half and then cut the other half into two portions.

I used tinned crushed pineapple. I drained off some of the juice to use in the glaze and then some of the crushed pineapple to use as well. The remainder can be frozen for later or eaten in a fruit cup, put into coleslaw (delicious), etc. It will not and should not be wasted.

 

I froze the remainder of my ham steak in two pieces. Very convenient for me to thaw out and use in a casserole, or even just as a protein option for some supper meal. 

Its very nice popped into the electric grill, cooked and then served as is, glazed or not! It always makes a lovely supper, served with some fried potatoes and corn on the cob.  Yummy yummy!

 

HOW TO COOK PINEAPPLE GLAZED HAM STEAK

It may look complicated, but I can promise you that it isn't complicated at all and it really is delicious. 

Heat the butter in a medium sized skillet over medium high heat. Cut the ham in half yet again to make two servings. Brown them in the hot butter.

Whisk the sugar, pineapple, pineapple juice, mustard and cloves together. Spoon this sauce over top of the ham slices.

Turn the heat to low and simmer the ham steaks in the sauce for 20 to 25 minutes, until the ham is cooked through and glazed, turning them several times.

Add the maraschino cherries and heat through. Serve hot with some of the sauce spooned over top with a few cherries decorating each serving.

 

Now doesn't that look special?  I think it makes for a really pretty dinner option. Quick and easy to make and oh so delicious. I think I have a new favorite way to cook my ham for special occasions!

I guarantee you are sure to fall in love with this simple and tasty entrée whether you are feeding one, or two, or many people.  Much quicker and easier than a full baked ham.  Deliciousness without having all those leftovers!

 

Here are a few other recipes which make use of ham steaks that you might enjoy!

HAM STEAKS SHEET PAN DINNER - A complete dinner for four cooked on one large sheet pan. If you line the sheet with foil cleanup is at a  minimum.  With a delicious honey mustard glaze, roasted potatoes, butternut squash and green beans. A fabulous dinner to enjoy at any time.

PROPER HAM AND EGGS - This simple way of cooking ham and eggs makes for either a simple supper or a beautiful breakfast. You decide! One nice thick slice of ham/gammon.  Fried in butter until golden brown on both sides.  The fatty edge getting all stick and sweet from the marmalade glaze. OH so good, especially when you add two perfectly cooked farm fresh eggs!

Yield: 2 servings

Author: Marie Rayner

Pineapple Glazed Ham Steak

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

All the delicious flavors of a holiday ham without the leftovers. Perfectly sized for just two people

Ingredients

• 1/2 half of a bone in full slice of ham (about 1/2 inch thick) (freeze the other half for another time.)
• 1 tsp butter
• 1/4 cup (50g) of soft light brown sugar
• 1/4 cup (60ml) pineapple juice
• 1/4 cup (52g) of chopped pineapple
• 5 maraschino cherries, drained and patted dry
• pinch ground cloves
• 1 TBS Dijon mustard

Instructions

1. Heat the butter in a medium sized skillet over medium high heat. Cut the ham in half yet again to make two servings. Brown them in the hot butter.
2. Whisk the sugar, pineapple, pineapple juice, mustard and cloves together. Spoon this sauce over top of the ham slices.
3. Turn the heat to low and simmer the ham steaks in the sauce for 20 to 25 minutes, until the ham is cooked through and glazed, turning them several times.
4. Add the maraschino cherries and heat through.
5. Serve hot with some of the sauce spooned over top and a few cherries on each serving.

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