EASY BAKED HAM STEAKS
Quick and easy ham for any day of the week. Goes great with scalloped potatoes or mac and cheese! Also great in slow cooker!
Provided by chrissy_592
Categories Main Dish Recipes Pork Ham Brown Sugar
Time 40m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 24.7 g, Cholesterol 38.3 mg, Fat 3.7 g, Fiber 0.8 g, Protein 16.8 g, SaturatedFat 1.2 g, Sodium 1261.2 mg, Sugar 21.5 g
GLAZED HAM STEAKS
This Ham Steak is covered in a sweet glaze and served with mustard for a quick & easy dish!
Provided by Holly Nilsson
Categories Main Course
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 285 kcal, Carbohydrate 13 g, Protein 33 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 84 mg, Sodium 2229 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
STUFFED STEAK ROLLS RECIPE BY TASTY
Here's what you need: canola oil, garlic, sweet onions, mushrooms, kosher salt, freshly ground black pepper, flank steak, fresh baby spinach, provolone cheese
Provided by Tasty
Categories Dinner
Yield 6 rolls
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (175°C).
- Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
- Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
- Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
- Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
- Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
- Remove the toothpicks, then serve!
- Enjoy!
Nutrition Facts : Calories 390 calories, Carbohydrate 7 grams, Fat 19 grams, Fiber 1 gram, Protein 45 grams, Sugar 3 grams
STUFFED HAM, SOUTHERN MARYLAND STYLE
There are as many recipes for southern Maryland stuffed ham as there are families in St. Mary's County. It shows up on Christmas and Easter tables, and at almost every community fund-raising supper. This recipe, compiled from cooks whose families have been making it for generations, uses raw stuffing and is spiced with plenty of black and red pepper. Because the ham boils for so long, the spiciness will mellow. The most challenging part is the finding the ham itself. Corned hams - which are simply fresh hams that have been cured in salt or brine - aren't usually in the grocery meat case, and butchers will often require advance orders. Corning your own fresh ham is not hard, but it can take several days and turns this into even more of a project.
Provided by Kim Severson
Categories dinner, lunch, meat, project, main course
Time 5h30m
Yield 8 to 12 servings, plus leftovers
Number Of Ingredients 12
Steps:
- If corning the ham: Cut slits about 3 inches deep in a few places around the bone. Push salt into the incisions and, with a light hand, rub salt all over the surface of the ham. Reserve any remaining salt to rub into the ham as it corns, adding more if needed later in the process. Place the ham in a nonreactive pan, cover tightly with plastic wrap and then aluminum foil and place it in refrigerator for a week. Unwrap and turn it every couple of days, sprinkling with more reserved salt and pouring off any juice that collects each time. Rewrap. The day before you are going to stuff the ham, rinse off the salt and soak the ham overnight in cold water in the refrigerator.
- Make the stuffing: The goal is to chop all the vegetables so the pieces are small and relatively uniform in size. Begin by chopping the cabbage. A food processor with a shredding blade is helpful. Place the cabbage in a large pan or bowl. Remove large stems from the kale and other greens, if you are using them, and chop. (Tip: Freeze cleaned, whole kale leaves overnight in plastic bags, then break up the frozen leaves while still in the bag and add to the stuffing mixture.) Chop the yellow onions and scallions, and add them to the cabbage and kale.
- Mix the vegetables well and add the spices. Mix again. (Your hands will work best for this, but wear gloves if your skin is sensitive to pepper.) Taste the stuffing and adjust, adding more cayenne or red-pepper flakes for a more intense spiciness. Keep in mind that the long boiling time will soften the heat.
- Stuff the ham: Remove the bone, or have the butcher remove it for you. The ham should be almost butterflied. Add the bone to a pot large enough to hold the ham, fill with enough water to cover it and begin to heat the water to a boil.
- While the water heats, set the ham on a sheet pan and cut slits about 3 inches long and 2 inches deep in a few places to make pockets, being careful not to slice through the meat completely. The number of slits will depend on the size of the ham. The goal is an even distribution of stuffing. Pack the slits tightly with stuffing, and add stuffing to the center of the ham where the bone was. Close the ham and secure it with kitchen string.
- Prepare a large square of cheesecloth at least 3 layers thick. Spoon a layer of stuffing over the cheesecloth and set the ham on it. Pack more stuffing on the top and sides of the ham. Gather the corners of the cheesecloth to the top and twist tightly to form a compact package. Tie the top tightly with string.
- Lower the ham into boiling water, reduce heat to a simmer and add any juice that has collected from the stuffing. Skim any foam that rises. Cook, covered, for about 15 minutes per pound, or until the internal temperature reaches 165 degrees.
- Turn off the heat and let the ham cool slightly in the water, about an hour. (Old-timers simply put the whole pot on the porch overnight if the weather was cool, or left it on the stove until completely cooled.) Drain the ham in a colander and refrigerate for at least 6 hours or overnight. Remove the cheesecloth and string, and reserve any stuffing around the ham.
- To serve, slice the ham across the grain, so each slice contains stuffing and meat. Pile additional stuffing around the slices. The ham can be reheated, but more often it is served cold.
Nutrition Facts : @context http, Calories 893, UnsaturatedFat 28 grams, Carbohydrate 35 grams, Fat 48 grams, Fiber 6 grams, Protein 79 grams, SaturatedFat 16 grams, Sodium 4752 milligrams, Sugar 7 grams
STUFFED HAM STEAK
I thought this would be a change from the usual ham steak with pineapple. I am putting this here to try this week.
Provided by ohgal
Categories Ham
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- Remove the fat from around the ham steaks; using whole cloves stud the ham and keep aside.
- Add celery and onion to butter and sauté for about 10 minutes. Toss slightly after adding bread cubes, cinnamon, egg, parsley and salt.
- Take a big double-thick square aluminum foil, put one of the ham steaks in the middle and cover using stuffing mixture. Arrange the other ham steak on the top. Use toothpicks, if required, to secure the second ham.
- Pull up the aluminum foil, cover the ham and seal. Fold the ends so that ham is completely secured inside.
- Put on on the oven rack and bake for25 minutes.
- Unwrap the foil and bake for 10 more minutes.
- Arrange on the platter and serve hot.
Nutrition Facts : Calories 115.6, Fat 7.5, SaturatedFat 4.2, Cholesterol 61.8, Sodium 733.9, Carbohydrate 9.3, Fiber 1.1, Sugar 1.8, Protein 3
STUFFED HASSELBACK HAM
A show-stopping holiday centerpiece combining three different sides with a hearty main. What more do you need?
Provided by Food Network Kitchen
Time 2h20m
Yield 12 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F. Butter two 9-by-13-inch baking dishes with 1 tablespoon butter each.
- Stir together the Parmesan, thyme leaves, 1/3 cup of the heavy cream, half of the garlic, 1/2 teaspoon salt and some pepper in a medium bowl. Add the Yukon gold potatoes, toss to coat and spread evenly in one of the prepared baking dishes.
- Stir together the brown sugar, maple syrup, cinnamon and 1/2 teaspoon salt in a medium bowl. Add the yams, toss to coat and spread evenly in the other prepared baking dish.
- Cover both baking dishes with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the potatoes and yams are tender when pierced with a fork, an additional 5 to 8 minutes. Let cool slightly. Reduce the oven temperature to 325 degrees F.
- Stir together the cream cheese, Gruyere, nutmeg, remaining 1/4 cup heavy cream, remaining garlic, 1/2 teaspoon kosher salt and a few cracks pepper in a medium bowl. Add the spinach and stir to combine and coat.
- Position the ham flat-side down on a cutting board with the fat cup facing up. Using a sharp knife, cut 1/2-inch-wide slices across the length of the ham about three-quarters of the way down through the ham.
- To assemble: Fill the space between the first 2 slices of ham with some of the creamed spinach, pressing to even out the filling. Skip 3 slices (so there are 2 spaces in between) and fill the next space with more of the creamed spinach. Continue in the same manner, dividing the creamed spinach evenly among every third space. Fill each space next to the creamed spinach with a layer of the scalloped potatoes, dividing the scalloped potatoes evenly among every third space. Fill each space next to the scalloped potatoes with a layer of the candied yams, until all the spaces are filled.
- Place the ham on a rack in a roasting pan, add 2 cups of water to the bottom and tent the ham loosely with aluminum foil. Bake until the ham is heated through and the potatoes are slightly golden, about 1 hour 15 minutes.
- In the meantime, melt the remaining 2 tablespoons butter in a skillet over medium-low heat. Add the shallot and cook until softened, about 5 minutes. Add the honey and heat through, whisking to combine. Season with a few cracks of pepper.
- Remove the foil and brush about half the glaze over the top of the ham. Return to the oven until the glaze is thick, glossy and deep golden, about 10 minutes more. Carefully transfer to a platter and pour the remaining glaze over top.
SHEET PAN HOLIDAY HAM DINNER
No stove-top cooking is required for this beautiful holiday dinner, complete with glossy marmalade-glazed ham, herby stuffed mushrooms, roasted garlic green beans and buttery rolls. We used bone-in ham steaks, but you could easily swap in boneless. In just one hour, you can have a full and satisfying dinner spread that's easy, elegant and stress-free--perfect for those smaller festive gatherings.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Arrange 2 oven racks in the middle part of the oven and preheat to 375 degrees F.
- For the green beans: Add the green beans, olive oil, garlic, 1/4 teaspoon salt and a few grinds of pepper to a sheet pan. Toss to coat and spread out evenly. Bake on the upper rack until starting to get tender, about 15 minutes.
- For the stuffed mushrooms: Meanwhile, pop the stems from the mushrooms and use a measuring spoon to scoop out any remaining stem. Reserve the stems and bits for another use.
- Combine the breadcrumbs, Parmesan, cream cheese and parsley in a medium bowl. Season with salt and pepper. Divide the filling evenly among the caps.
- For the ham: Line another sheet pan with foil and spray with nonstick spray.
- Microwave the marmalade in a microwave-safe bowl until melted, about 45 seconds. Add the orange juice, cornstarch, rosemary, 1/4 teaspoon pepper and 2 tablespoons water and whisk to combine.
- Arrange the ham on the prepared sheet pan and brush the glaze on both sides of each ham steak.
- After the green beans have cooked for 15 minutes, remove them from the oven and push them over to the right side of the sheet pan. Add the mushrooms to the left side and drizzle the filling evenly with the olive oil.
- Place the ham on the upper rack and the green beans and mushrooms on the lower rack. Bake, frequently brushing the ham with the glaze, until the glaze starts to thicken up, about 25 minutes.
- For the rolls: Remove the green beans and mushrooms from the oven. Push the green beans to the middle of the sheet pan and arrange the dinner rolls on the right side. Brush the rolls with the melted butter.
- Bake until the dinner rolls are softened, the ham glaze is thickened and glossy, the green beans are tender and the mushroom filling is golden, about another 10 minutes.
STUFFED HAM STEAK WITH SWEET POTATOES
Another recipe from the Mennonite Cookbook! This one hails from PA. I was so happy to find this old cookbook and am just as happy to share some of the 1150 recipes with you! Some of them are.... well something I don't think most of us would want to eat - think offal - so I will stick with these short ones. Have not tried this one...
Provided by Patty Ward
Categories Steaks and Chops
Time 2h15m
Number Of Ingredients 8
Steps:
- 1. Combine crumbs, raisins,celery,sugar,dry mustard and melted butter to form stuffing. Add a little milk if not wet enough.
- 2. Spread between ham slices and tie securely with kitchen twine. Stick a few cloves in the fat of ham. put into a baking dish and place in oven.* * I would tent loosely with foil, add a 1/4 cup of water to keep meat moist. *
- 3. Bake @ 325 D/F for 2 hours. Thirty minuets before serving, add sweet potatoes to rolled ham steaks in pan and continue cooking.* *probably would remove tent now to allow browning. Add more water if too dry. * Or you could use a little chicken broth!! Just trying to add "parts" I think this recipe did not provide.... :)
STUFFED HAM ROLLS
Need a break from turkey during the Thanksgiving holiday? These savory ham rolls are filled with stuffing and cheese, rolled in a tasty crumb coating and then cooked in a skillet.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the stuffing, boiling water and 2 teaspoons butter. Cover and let stand for 5 minutes. Fluff with a fork. Top each ham slice with a cheese slice. Place 1/4 cup stuffing off-center over cheese. Roll up and secure with a toothpick. , In a shallow bowl, combine egg and water. In another shallow bowl, add bread crumbs. Dip ham rolls in egg mixture, then roll in crumbs., In a large skillet, saute ham rolls in remaining butter for 4-5 minutes or until golden brown, turning once. Discard toothpicks.
Nutrition Facts : Calories 472 calories, Fat 27g fat (16g saturated fat), Cholesterol 144mg cholesterol, Sodium 1123mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.
STUFFED HAM SLICES
Make and share this Stuffed Ham Slices recipe from Food.com.
Provided by WiGal
Categories Meat
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Melt butter in medium sized saute pan.
- Saute onion, celery, and green pepper in butter until vegetables are tender; remove from the heat.
- Stir in bread crumbs, corn, and poultry seasoning.
- Place half the ham slices in a greased 13X9" baking dish; spread stuffing over ham.
- Top with remaining ham.
- Bake, uncovered, at 350 degrees for 10 to 20 minutes, until everything is hot.
- Brush top slices with honey and thyme if you like; return to the oven for 5 to 10 minutes or until heated through.
BROWN SUGAR HAM STEAK
Sweet ham steak recipe. Pairs great with roasted potatoes and green beans.
Provided by CassieB
Categories Main Dish Recipes Pork Ham Brown Sugar
Time 25m
Yield 2
Number Of Ingredients 3
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.
Nutrition Facts : Calories 521.3 calories, Carbohydrate 33.3 g, Cholesterol 127.2 mg, Fat 33.6 g, Protein 22.4 g, SaturatedFat 19.9 g, Sodium 1647.9 mg, Sugar 32.9 g
GRILLED STUFFED FLANK STEAK
Time 45m
Number Of Ingredients 12
Steps:
- In a small bowl, combine garlic, shallot, parsley, sage, and olive oil. Set aside. Lay out two long pieces of plastic wrap side by side and place flank steak on plastic wrap. Butterfly cut steak. (Lay flank stake out flat and slice in half horizontal, from side to side, stopping before you get to the edge. Open it up and your steak will suddenly be twice as the size). Ask your butcher or store butcher to do this to save you time! Place two more pieces of plastic wrap on top of steak. Pound flank steak into rough rectangle with a meat hammer or gently with a clean nail hammer so as to not pound a hole in it . Remove top plastic wrap. Spread garlic and herb oil over steak. Top with prosciutto. Place provolone on top of prosciutto, leaving a boarder around steak without cheese. Like cinnamon rolls, working with the wide end, roll up steak into a pinwheel. Cut 12 (8 inch) pieces of string. Tie up each end of steak roll. Then use the remaining string to tie up the steak into 1 inch pieces, working from outside edges to inside. Once steak is tied up, then roll log so that the seam is facing you. Place a skewer between each of the strings and on each end, making sure to skewer the edges to secure them. Slice the steak between the skewers and snip off the strings. Salt and pepper each side of the pinwheels. Cook on a preheated and oiled grill for approximately 4 - 5 minutes per side, depending on how done you want your steaks. You can also cook these on foil or a grilling mat. Once cooked, remove from grill, and let sit for 3 - 5 minutes. You can cover them with foil if you wish. Remove the skewers and devour!
Nutrition Facts : ServingSize 2
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