Asian Style Braised Ham Steak Recipes

FIESTA GRILLED HAM STEAK

Steps:

• 1. Prepare grill for medium heat.
• 2. Combine jelly and garlic in small saucepan; cook over medium heat 2 minutes, or until jelly is completely melted, stirring occasionally. Remove from heat. (Or, combine in small microwavable bowl. Microwave on HIGH 1 minute, or until jelly is melted.) Stir in cilantro. Reserve 1/4 cup jelly mixture; set aside.
• 3. Grill ham steak 5 minutes; turn over. Brush with half of the remaining jelly mixture; continue grilling 10 minutes, until ham reaches an internal temperature of 160 degrees F when tested in center with meat thermometer, turning ham steak over and brushing with remaining jelly mixture after 5 minutes.
• 4. Serve with the reserved jelly mixture.

CHINESE BRAISED BEEF AND POTATO STEW

Steps:

• In a sauce pan that has a lid (you'll use it later), bring water to a boil, add meat, bring back to a boil, then turn off and let stand while you prepare the vegetables.
• Prepare ginger, garlic, and leek or onion.
• Discard water off the beef, and add enough boiling water to almost cover the meat, along with anise, ginger, and leek or onion.
• Heat an empty wok over high heat, add lard or oil, heat and swirl in pan, then add garlic and stir quickly for a moment until the fragrance rises from the oil. Then add soy sauce and bring to a boil.
• Add soy sauce mixture to the saucepan with the beef, cover the dish, and braise for an hour or more, stirring occasionally, and discarding water that has condensed under the lid.
• While the meat and vegetables cook, peel and cut up the carrots and potatoes.
• Twenty to forty minutes before serving, add the carrots and potatoes and salt and pepper. (At this point, you may wish to enhance the flavor with a pinch of five-spice powder or ground cloves.).
• When the potatoes are cooked through and the sauce is just starting to thicken naturally from the potato starch, the dish is prepared.
• In north China, this stew is served with thick, chewy, crusty flat bread. In the south, with rice. Garlic-stir-fried spinach or other greens makes an excellent accompaniment.
• This amount serves 2 people, but may serve up to eight or ten alongside an appropriate number of other dishes as part of a family-style Chinese meal.

EASY BAKED HAM STEAKS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix water, brown sugar, Worcestershire sauce, and cloves in a baking dish. Arrange ham steaks in baking dish, coating with sugar mixture. Add more water as needed to cover ham.
• Bake in preheated oven until ham is tender, 35 to 45 minutes.

BRAISED-THEN-BAKED HAM

Steps:

• If there is tough skin covering the top of the ham, cut it off to expose the fat.
• In a large, deep pot, heat butter or oil over medium-high heat. Add carrots and onions and sauté until tender and golden brown, about 10 minutes.
• Place the ham on the vegetables, fatty side up. Add herb bundle, wine and 1 quart water and bring to a simmer.
• Cook for 2 to 3 hours at a bare simmer; baste with ladle every 20 minutes. After 2 hours, test with meat thermometer: ham is ready when internal temperature reaches 135 degrees. Turn off the heat.
• Heat oven to 450 degrees. Drain ham, reserving cooking liquid to use for stock (it freezes well). Place ham on a rack in a roasting pan, fatty side up, and score fat in a diamond pattern with tip of sharp knife. If using glaze, brush it on now.
• Place ham in oven; roast 15 to 20 minutes until lightly browned. If using glaze, brush on more after first 10 minutes of cooking.
• Remove from oven, tent with foil, and let rest 20 to 30 minutes before carving.

CHINESE BRAISED BEEF WITH GINGER

Steps:

• Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.
• Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21⁄2 hrs until the beef is really tender.
• Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.