Ham Steaks With Gruyere Bacon Mushrooms Recipes

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.

BROWN SUGAR HAM STEAK

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.

HAM STEAKS WITH GRUYERE, BACON & MUSHROOMS

Steps:

• In a large nonstick skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir 4-6 minutes or until tender. Add garlic and pepper; cook 1 minute longer. Remove from pan; keep warm. Wipe skillet clean., In same skillet, cook ham over medium heat 3 minutes. Turn; sprinkle with cheese and bacon. Cook, covered, 2-4 minutes longer or until cheese is melted and ham is heated through. Serve with mushroom mixture. If desired, sprinkle with parsley.

GAME-DAY STEAK SANDWICHES WITH MUSHROOMS, ONIONS AND GRUYERE

Steps:

• If marinating the steak, place it in a casserole dish. Pour the Steak Marinade over the steak and turn to coat completely. Cover and refrigerate for a few hours or overnight.
• When ready to cook, remove the steak from the marinade, if using, and allow the steak to come to room temperature. Preheat a grill pan or outdoor grill to high. Season the steak with salt and black pepper. Grill the steak to the desired doneness, 10 to 15 minutes for medium rare (an instant-read thermometer inserted into the thickest part of the steak should register 130 degrees F). Place the meat on a cutting board and allow to rest at least 5 minutes.
• While the steak cooks and rests, slice the onions thinly into half moons. Slice the mushrooms very thinly. Heat a large skillet over high heat. Add 1/2 cup of oil. Once the oil is hot, add the onions and cook, stirring frequently, until lightly caramelized. Add the mushrooms. Turn the heat down to medium and continue to cook until the liquid from the mushrooms has evaporated, about 10 minutes. Season with salt and pepper.
• Drizzle a little oil on the cut sides of the ciabatta and toast on the grill.
• Stir the mayonnaise and mustard together in a small bowl. Set aside.
• To assemble the sandwiches, thinly slice the steak against the grain. Place a dollop of the mayonnaise mixture on both halves of the toasted ciabatta loaf or rolls and spread evenly. Layer the sliced Gruyere on the top half of the ciabatta. (If you want melted cheese, place the Gruyere-topped ciabatta under a preheated broiler for a minute or two.) Layer the sliced steak on the bottom half of bread. Next, top the steak with the mushrooms and onions. Close the sandwich with the top half of ciabatta, slice and serve.
• Combine the Worcestershire, oil, garlic, rosemary and chile in a large bowl and mix well.

HAM STEAKS WITH GRUYERE, BACON & MUSHROOMS

Steps:

• In a large nonstick skillet, heat butter over medium-high heat. Add mushrooms and shallot; cook and stir 4-6 minutes or until tender. Add garlic and pepper; cook 1 minute longer. Remove from pan; keep warm. Wipe skillet clean., In same skillet, cook ham over medium heat 3 minutes. Turn; sprinkle with cheese and bacon. Cook, covered, 2-4 minutes longer or until cheese is melted and ham is heated through. Serve with mushroom mixture. If desired, sprinkle with parsley.

HAM STEAKS WITH JAZZED-UP GRAVY

Steps:

• Melt the butter and brown sugar in a heavy skillet.
• Season the ham steaks with pepper.
• Cook the ham steaks in the butter/brown sugar mixture until done.
• Remove the steaks from the skillet.
• Cook the onions and mushrooms in the same skillet until the onions are translucent.
• Add the flour to the skillet.
• Cook the flour, stirring constantly, until browned.
• Add the chicken broth and coffee.
• Cook the gravy, stirring constantly, until thickened.
• Serve gravy over the ham steaks.

SHEET PAN QUICHE WITH MUSHROOMS, GRUYERE & BACON

Steps:

• Preheat oven to 425 degrees.
• Line a 15" x 10" rimmed baking sheet with parchment paper.
• On a lightly floured surface, roll puff pastry to a dimension of 16" x 11". It should come just up the sides of the pan. Prick all over with the tines of a fork. Lay a piece of parchment paper on dough and place a second baking sheet on top, to weigh down dough. You can also fill with pie weights or dried beans. Transfer to oven and bake 8 minutes, until dough is golden on the edges. Remove the second baking sheet or weights and parchment and return to oven. Bake for an additional 6-8 minutes, until dough is dry and puffed. Using your palm, flatten any parts of dough that have puffed, in order to accommodate the filling.
• Meanwhile, place bacon in a medium skillet over medium-high heat. Cook, stirring, until bacon is crisp and fat is rendered, about 8 minutes. Remove with a slotted spoon to a paper towel-lined plate. Reserve 1/4 cup bacon fat. Add half of reserved fat to skillet and increase heat to heat. Add half of mushrooms, 3 sprigs thyme, and season generously with salt and pepper, and cook, stirring, until golden brown and beginning to crisp, about 8 minutes. Remove to a plate and repeat with remaining 10 ounces mushrooms, 3 springs thyme, and 2 tablespoons bacon fat.
• Return first batch of mushrooms to skillet, add garlic, and remove from heat. Stir to combine, season to taste with salt and pepper, and let cool slightly.
• In a large bowl, whisk cream cheese and half and half until smooth. Add eggs and whisk to combine. Add gruyere, parmesan, herbs, mushroom mixture, and bacon. Stir to incorporate. Transfer to baking sheet and spread mixture to the edges of the pan. Reduce heat to 375 degrees. Transfer pan to oven and bake until egg mixture is just set, about 28-32 minutes. Slice into squares and serve.