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MY COOKBOOK
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13.11.17

MAPLE GLAZED HAM STEAK

This really is a delicious way to cook ham. Ham steaks have a tendency to dry out, but prepare it this way and you will always get a tender, juicy ham steak. Even though you cook the ham with pears and maple syrup, this will not be a sweet dish, certainly not if you use real maple syrup. The thicker the ham steak, the longer the cooking time will be. However, keep an eye on it, the ham will be ready much sooner than you think. And please… use real maple syrup! 


Maple Glazed Ham Steak

thick ham steak
2 Tbsp extra virgin olive oil
1 Tbsp good quality mustard
1/8 cup real maple syrup
2 fresh pears, peeled, cored and sliced

  • Preheat oven to 350F.
  • Add olive oil to an ovenproof fry pan.
  • Place the ham steak in the fry pan.
  • Spread the ham steak with mustard.
  • Turn it over several times until the mustard covers both sides.
  • Place the fry pan on medium-high heat.
  • Cook the ham for 5 minutes, turning once to sear both sides.
  • Remove from heat and pile the sliced pears on the top.
  • Drizzle with the real maple syrup.  
  • Place in the preheated oven and cook for 25 minutes or as long as the ham is tender. Actual time depends on how thick the ham steak is.
  • Remove from the oven and tent it for 10 minutes.
  • Find the direction of the grain and then slice the ham across the grain rather than parallel with it. 
  • Serve with the pear slices and spoon some pan juice over it.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!