Orange Spiced Ham Steak Recipes

ORANGE SPICED HAM STEAK

Steps:

• In a large greased cast-iron or other heavy skillet, brown ham 3-4 minutes on each side; remove and set aside., In the same skillet, combine remaining ingredients; bring to a boil. Add ham; cook, covered, until heated through, 1-2 minutes.

ORANGE-GLAZED HAM STEAKS

Steps:

• In a small bowl, combine the marmalade, syrup, orange juice and chili powder., Grill ham steaks, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until heated through, brushing occasionally with marmalade mixture.

SWEET AND SPICY HAM STEAK

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.

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.

CELEBRATION SPICED BAKED HAM WITH ORANGE AND MARMALADE GLAZE

Steps:

• If the ham or gammon needs soaking, place in cold, clean water and soak overnight or for up to 24 hours.
• Boiling the Ham:.
• Place ham joint in a roomy saucepan - there should be plenty of space to add the liquids plus the vegetables and spices.
• Stick the cloves into the onion halves - 5 cloves in each half.
• Pour in the cider if using and top up with water - the liquids should just cover the ham.
• Add the onion halves, carrots, bay leaves and black peppercorns.
• Bring to the boil, and remove any scum that rises to the surface.
• Reduce the heat and cook on a rolling simmer for 20 minutes per lb, plus 20 minutes extra; a 3 lb ham will take 1 hour and 20 minutes to cook.
• Take off the heat, and allow to cool slightly.
• Take out the onions and discard the cloves. Skim out the black peppercorns and discard them as well as the bay leaves.
• Allow to cool completely; the ham can be stored in its cooking liquor in a cool place for up to 48 hours now, before baking.
• Before baking, remove the ham and set aside. Skim off any fat that has risen to the surface of the stock, it will be easy once the stock is cold.
• Take out the carrots and onions and chop them up finely, then add them back to the stock.
• The stock can be frozen now or kept in the fridge for about 3-4 days before being cooked and used for soups or a stew base.
• Baking the Ham:.
• Pre-heat the oven to 200C/400F or gas mark 6.
• If the ham has any skin, peel the skin off and discard it, trim any excess fat off the joint as well.
• Take an ovenproof dish large enough to take the ham with ease; skewer the sliced oranges with the cocktail sticks all over the surface of the ham.
• Spoon over the marmalade and then spoon the sugar over the oranges, patting it down firmly.
• Bake in the oven for between 30 and 45 minutes for a 3 lb ham - or until the glaze is sticky, glossy and the oranges are slightly caramelised.
• Serve slices of ham with some of the marmalade glaze over the top, garnished with a slice of orange. (Be careful to remove all the cocktail sticks before serving!).
• You can make extra glaze by heating up some marmalade with a little water or cider in a small saucepan, and serving it in a gravy boat.
• Wonderful with boiled or mashed potatoes, steamed greens or red cabbage. We often eat this with sauerkraut as well!