My friend Nancy mentioned she cooked a baked ham for Canadian Thanksgiving a few weeks ago and the thought of it upped my crave quotient considerably. It's not something we have very often which is really a shame but likely the reason we enjoy it so much. Not wanting to buy a whole ham so close to the holidays, we picked up a ham steak instead.
It's kind of funny how we tend to classify ham steak as a breakfast item, but thanks to a sweet and sour peach sauce our lowly steak was elevated to dinner worthy and I do mean ELEVATED!
Sweetened with sugar and peaches, spiced with dry mustard and soured with a touch of orange juice and vinegar, the sauce is perfect with ham and best of all it took a mere 5 minutes to make from start to finish.
Just so you know the whole menu took all of 20 minutes to prep including a tossed salad that I forgot to serve. The potatoes are a simple gratin made from 1 lowly Idaho (Russet), a half onion, sliced, 2 ounces of sharp cheddar and some heavy cream and a touch of salt, pepper and freshly ground nutmeg. I gave it a head start in the microwave to heat it all up, then finished it in a 350 oven for a half hour.
The bacon for the asparagus got a head start in the microwave too, and topped the asparagus before it joined the potatoes during their last 12 minutes in the oven. As for the ham steak, since it's already cooked and just needs to be warmed, it took all of 5 minutes in the grill pan.
Ham Steak with Peach Sauce (Adapted from Celebrated Seasons, Minneapolis Junior League)
Note – double sauce recipe if you’re serving it with a large ham.
1 ham steak, warmed per package directions
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon seasoned salt
1 teaspoon dry mustard
1/4 teaspoon paprika
1/2 cup cold water
3 tablespoons orange juice (freshly squeezed is best)
2 tablespoons white vinegar
1 egg yolk, beaten
1 cup sliced fresh peaches (or frozen, thawed and drained)
In a small saucepan combine sugar, cornstarch, salt, mustard, paprika, water, orange juice and vinegar. Heat, whisking constantly, until thickened. Remove from heat and stir a small amount of mixture into egg yolk. Return yolk/sauce mixture to pot and heat on low for 1 minute. Do not boil. Before serving stir peaches into sauce and heat through. Serve with ham. Download Ham Steak with Peach Sauce
A year ago - Fillet of Beef with Stilton Sauce