Pear Topped Ham Steak Recipes

Steps:

• Drain pears, reserving the juice; set pears and juice aside. In a large skillet, brown ham steak in oil on both sides; drain. Remove ham from pan and keep warm., Combine cornstarch, ginger and water until smooth; stir in reserved pear juice. Gradually add to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until thickened. Add ham and reserved pears; cook until heated through. Sprinkle with mint.

Steps:

• Cook ham steak in a large skillet over medium heat until browned, 3 to 4 minutes per side. Drain and remove ham.
• Heat butter in the same skillet until melted; stir in brown sugar. Return ham to skillet and cook over medium-low heat until heated through and brown sugar is dissolved, turning steak often, about 10 minutes.

Steps:

• Coat a large skillet with cooking spray and place over medium heat. Fry ham in skillet until browned and heated through, 5 to 6 minutes per side. Drain any excess grease. Add salsa, apricot nectar, apricot preserves, brown sugar, and taco seasoning to skillet.
• Reduce heat to low and cover skillet. Simmer until sauce is hot and bubbly, turning ham steak once, about 5 minutes.
• Transfer ham steak to a platter and cover with sauce.

Steps:

• Drain pears, reserving the juice.
• Set the pears& juice aside. In skillet, brown the ham steak on both sides in oil Remove & keep warm. Drain the skillet. Combine cornstarch, ginger and water until smooth. Stir in reserved pear juice. Add to the skillet. Bring to a boil. Reduce heat, simmer uncovered 1-2 minutes or until thickened. Add ham and reserved pears, heat through. Sprinkle with mint.

Steps:

• Remove rind and trim off all but 1/4-inch of outer fat. Cut ham into two serving pieces. Score the fat edge at 1-inch intervals so the steak does not curl during cooking. Lightly saute, ham on both sides in butter for 3 to 4 minutes a side. Remove ham steak to a plate.
• Add apple and saute until somewhat soft. Stir in mustard and cider and reduce until the cider has almost entirely evaporated. Add the heavy cream and reduce until slightly thickened. Season to taste with salt and pepper and spoon sauce over steak.

Steps:

• Brush one side of each bread slice with oil; spread mustard on other side. Layer half the cheese on mustard side of 4 bread slices and top with ham, arugula, pear, a sprinkle of pepper, and remaining cheese. Sandwich with remaining bread slices, mustard side down.
• Heat a large skillet over medium. Working in batches if necessary, place sandwiches in skillet and weight with another skillet. Reduce heat to medium-low and cook sandwiches, pressing down firmly with skillet, until bread is golden and cheese is melted, 3 to 4 minutes per side, flipping once. Serve warm.

Steps:

• In a skillet, heat butter and brown sugar together until butter is melted and brown sugar is dissolved. Add ham steak into pan and cook 3 - 4 minutes on each side until cooked through. Place ham steak on plate and top with fresh or warmed up sauteed apples.

Steps:

• Tip the couscous into a heatproof bowl and pour over 140ml boiling water from the kettle. Cover and leave for 4 mins. Meanwhile, whisk the olive oil, mustard, vinegar and honey together in a bowl. Set aside.
• Toss the spinach, rocket and pears with the dressing. Fluff the couscous with a fork, then mix into the salad while still warm (this will wilt the greens slightly). Divide between two plates.
• Combine the ricotta and 2 tbsp water with most of the chives and the lemon zest. Top the salad with spoonfuls of the ricotta mixture, the ham and remaining chives. Finish with a grinding of black pepper, if you like.

Steps:

• Mix pineapple, orange juice, and brown sugar in a large Zip-Lock bag.
• Place ham Steaks and marinate for at least 2 hrs., (I have let them sit overnight and it is better.) This is not included in prep. time.
• Cook on the grill over indirect heat until sugar caramelizes or melt butter inside of frying pan over medium heat. I usually use the frying pan cover for the first half of the cooking time.