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01/31/2013

~ Grandma Ann's 6-Minute Maple-Glazed Ham Slice~

IMG_1218When I think of ham, I think of a holiday or special occasion.  That's because the only time my mother and grandmother made ham, it was a holiday or special occasion.  I think of a whole, bone-in, Berkshire ham that feeds a whole lot of people, and, I remember them ordering it from the butcher well in advance.  Ham was a very big deal -- all 16-20 pounds of it!  

6a0120a8551282970b014e880406bf970d-800wiWhen my now 87-year-old mother-in-law Ann moved to Happy Valley five years ago, I was a bit surprised to see how often ham showed up on her grocery list.  She adores ham with green beans and scalloped potatoes as a meal (who doesn't), and, she adores ham sandwiches with the leftovers.  That being said, Joe and I don't eat that much ham, and, I had to come up with a "ham plan for Ann", so she could eat real-deal ham once a week.  The ham slice/ham steak was my solution and she adores it!

IMG_1157The whole slice, which weighs about one pound, takes less than 10 minutes to prepare (including the glaze and cleanup), enough for 2-3 meals for Ann, which is convenient for her to reheat for herself for breakfast or lunch the next day.  Yes, I said breakfast, because this maple-glazed ham slice is fantastic served alongside eggs and pancakes or waffles too!

 It never occurred to me to post this recipe, until two days ago... when:

 Q.  Julian asks:  Melanie, I am a single bachelor.  I am a big guy with a big appetite.  I bought a ham steak last week and broiled it according to the package directions.  It came out really dry and disappointing.  Do you have any tips or an easy recipe for a better way to cook this piece of meat?  I can cook a little, and, I follow instructions well.  Thanks in advance.  PS:  I made your chicken and rice dinner with Uncle Ben's rice mix last week and I loved it!

IMG_8506A.  Kitchen Encounters:  Julian, this is your lucky day.  If you've got a big skillet, I have got a recipe for you and your ham slice.  It's extremely easy, as well as moist and delicious!

(Note to readers:  My recipe for ~ Mel's E-Z Chicken & Rice Dinner "a la Uncle Ben" ~, can be found in Categories 3, 19 and 20, or, by clicking on the Related Articles link at the very end of this post!)

IMG_1088Four ingredients + one skillet = an easy to make great ham steak!

1  1-pound, center-cut, 1/2"-thick, bone-in, fully-cooked ham slice, at room temperature

4  tablespoons butter (1/2 stick)

4  tablespoons pure maple syrup

freshly ground peppercorn blend or black pepper, to taste

IMG_1092~ Step 1.  In a 12" nonstick skillet, melt the butter into the maple syrup over low heat.  

IMG_1110 IMG_1096

 

 

~ Step 2. Place the ham slice in the pan. Increase heat to medium-high and saute, until ham is beginning to brown around the edges, about 2 1/2 minutes per side, turning only once. Using a fork and a wide-spatula, remove the ham slice from the pan and place on a warmed platter.

IMG_1138~ Step 3.  Continue to vigorously simmer/saute the butter/maple syrup mixture, stirring constantly, until it darkens in color and thickens to into a sweet glaze, about 1 minute.  Large bubbles will appear in the mixture as the sugar caramelizes, which is a sign it is thickened and done.  

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IMG_1121                                         ~ Step 4. Pour the hot glaze over the still warm ham slice.  

Using a spoon or a spatula, spread the glaze evenly over the top of the ham, allowing it to drizzle down over the sides in some spots. Generously grind peppercorn blend evenly over the top, slice, and serve immediately.  Yum-a-licious!

IMG_1190Grandma Ann's 6-Minute Maple-Glazed Ham Slice:  Recipe yields 2-4 servings.

Special Equipment List:  12" skillet, preferably nonstick; fork; wide spatula

6a0120a8551282970b01538e17e98c970b-800wiCook's Note:  In case you are in the mood for one of those big, beautiful, whole Berkshire hams I spoke about earlier on,  you can find my recipe for ~ "A,B,C", That's As Easy as Easter Ham Can Be! ~ in Categories 3, 11, 12 or 20.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2013

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