Fried Ham Steak With Cider Ginger Glaze Recipes

HAM STEAK WITH CIDER GLAZE

Steps:

• Place ham in an ungreased 13x9 baking dish and set aside.
• Mix remaining ingredients together and pour over ham steak.
• Bake at 350º for 30 minutes, basting often.

FRIED HAM STEAK WITH CIDER GINGER GLAZE

Steps:

• For the Glaze:
• (1½ cups glaze. 12-15 minutes.)
• Bring all ingredients to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer over medium-low heat until mixture is syrupy (220F) and has reduced to 1½ cups. (12-15 minutes). If the sauce thickens too much before ready to use, reheat over low heat until desired consistency.
• Prepare steak while glaze is cooking.
• Remove cloves before serving.
• -------------------------
• For the Ham:
• (8 minutes, Serves 2)
• Heat butter and oil on medium-high heat until butter foam hot, but not burned (right after butter foam has subsided).
• Place ham steak in skillet and cook, without moving, 3-4 minutes until browned.
• Flip steak over to brown steak on other side, 3-4 minutes.
• Transfer steak to serving dish.
• Serve with Apple Cider, Brown Sugar & Ginger Glaze.
• This dish works well for any meal of the day.
• Enjoy!

GLAZED HAM STEAKS

Steps:

• Place ham steaks and butter in a large frying pan over medium heat. Cook 2-3 minutes per side.
• Combine remaining ingredients and brush over the steaks.
• Cook an additional 2-3 minutes per side or until heated through and glaze is sticky.
• Serve warm with mustard.

HAM STEAK WITH CIDER GLAZE

Steps:

• 1. Place ham steak in an ungreased 13 by 9 inch baking pan; set aside. Mix remaining ingredients together and whisk together. Then pour over ham steak. Bake, uncovered, at 350 degrees for 30 minutes, basting often. I cooked mine in an electric skillet. I think I might increase the amount of liquid smoke next time to 3/4 teaspoon.

GLAZED HAM WITH PEACH-GINGER SAUCE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Use a serrated knife to score the top of the ham in a diamond pattern. Press whole cloves into the ham and place on a roasting rack in a roasting pan.
• Bake for 1 1/2 to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140 degrees F (60 degrees C). Cover with aluminum foil if the ham starts to look dry.
• While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl. Set aside. In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil and then stir in the sliced peaches, ginger, cherry pepper and the cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes.
• Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 350 degrees F (175 degrees C) and return the ham to the oven, uncovered.
• Bake for an additional 20 to 30 minutes, or until glaze is bubbly. Allow the ham to rest for 15 to 20 minutes before carving. Serve with hot Peach-Ginger sauce.