Prep 5 mins
Cook 13 mins
- 14.79 ml unsalted butter
- 566.99 g ham steaks, cut into 4 portions
- 118.29 ml orange juice
- 4.92 ml Dijon mustard
- 473.18 ml cubed fresh pineapple or 473.18 ml canned pineapple
- In a large skillet over medium-high heat, melt butter. When foaming subsides, add ham and cook, turning once, until well browned on both sides, about 8 minutes total. Transfer ham to a plate and reduce heat to medium.
- Pour orange juice into skillet and, with a wooden spoon, scrape up any browned bits on bottom of skillet. Stir in mustard and cook until liquid thickens slightly, about 3 minutes. Add pineapple and cook 2 minutes longer, then return ham to skillet and turn to coat with sauce.