Ham Steak With Pineapple Chunks Recipes

Steps:

• Preheat oven to 350°. Drain pineapple, reserving juice. Insert cloves into edges of ham steaks. Place one ham steak in a greased shallow baking pan. Spread pineapple over ham; top with the second ham steak. Pour reserved pineapple juice over ham. Combine brown sugar and mustard; sprinkle over the top. , Bake, uncovered, 40 minutes or until a thermometer reads 140°, basting occasionally with pan juices. Discard cloves.

Steps:

• Melt the butter in a large skillet over medium heat. Saute the ham, onions and pineapple chunks in the butter for about 5 minutes.
• In a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard and cornstarch. Stir this together well and pour over the ham mixture in the skillet. Stir well and allow to heat through and thicken, about 5 minutes.

Steps:

• Preheat the oven to 375 degrees F.
• Slice ham into thick slices.
• Place the ham steak in a shallow ovenproof pan and place the pineapple slices on top. Pour the pineapple juice over all.
• Place the ham steak in the oven and bake for 20 minutes (uncovered).
• After 20 minutes, remove the pan from the oven and turn the oven up to broil.
• Baste the ham with the pan juices. Sprinkle a little brown sugar over the pineapple slices and dust with cinnamon.
• Return to oven and broil for 3 to 5 minutes or until the pineapple is lightly browned. Serve each ham steak with a pineapple slice.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Mix dark brown sugar and mustard together in a bowl. Place ham on a broiling pan rack. Spoon mustard mixture over both sides of the ham.
• Broil in the preheated oven until browned on one side, about 5 minutes. Flip, pour on pineapple juice from the can, and continue to broil for about 5 minutes more, adding pineapple rings on top in the final 2 minutes of cooking. Watch carefully as it cooks fast.

Steps:

• Cut ham into cubes.
• Put oil into non stick fry pan and gently fry ham cubes and onion.
• Add the pineapple and the juice, the stock, rice and the water.
• Bring to boil.
• Cover and cook for about 15 minutes or until rice is tender and most of the liquid is absorbed.
• Add more boiling water during cooking if necessary.
• Stir in peas, red pepper and soy sauce and season to taste.
• Heat through and serve immediately.

Steps:

• Drain pineapple, reserving juice. Add enough water to juice to measure 1/2 cup; set aside. In a large nonstick skillet, lightly brown pineapple and ham. Remove and keep warm. , In the same skillet, melt butter. Whisk in cornstarch and mustard until smooth. Stir in sherry or apple juice and reserved pineapple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ham and pineapple.

Steps:

• Drain pineapple, reserving 1 tablespoon juice; set pineapple aside (discard remaining juice or save for another use). Cut each ham steak in half; place in an ungreased baking pan. , Combine brown sugar, mustard and reserved juice; spread over ham. Top with pineapple and cherries. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Steps:

• Heat 12-inch skillet over medium-high heat. Remove skillet from heat; spray with cooking spray. Add ham; cook 6 to 8 minutes, turning once, until browned. Remove from skillet; keep warm.
• In medium bowl, toss pineapple, syrup and curry powder.
• In same skillet, melt butter over medium heat; add pineapple mixture. Cook 4 minutes, stirring frequently, until pineapple is tender. Add brown sugar; cook 1 minute or until sugar is melted. Serve glazed pineapple over ham.