Sarasota's Sweet/Spicy Ham Steaks With Fall Fruits

"Easy and quick ham steaks with a spicy glaze. Takes just minutes on a grill pan or even in a saute pan. Serve with some sliced onions and fruit on the side, I like to use pears and apples. This is literally takes 2 minutes to make the glaze, 5 minutes for the ham and 5 for the fruit. Saute some spinach and microwaved sweet potato for 2 quick side dishes. Stuff the potato with some brown sugar and butter and you having an amazing quick dinner. You could easily serve this for company or just a quick midweek dinner. You wouldn't know how quick this meal can be put together"
 
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Ready In:
25mins
Ingredients:
16
Serves:
3-4
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ingredients

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directions

  • Glaze -- Mix the plum preserves, mustard, lemon juice and cinnamon and set to the side. This will be brushed on the ham and it cooks.
  • Fruit -- Slice up your fruit and place in a small bowl with the lemon juice and toss well.
  • Ham -- Now, I like to use a grill pan but you can easily use a saute pan for this. I add the oil to my pan and bring to medium heat. Season the ham with pepper and then add the ham steak and brush on the glaze. Make sure you brush on the glaze often. This is also great on a indoor grill, outdoor grill or George Foreman type grill.
  • Fruit -- As the ham cooks, cook the fruit and onions. I prefer a small non-stick pan heated to medium. Add the apples, pears, onions, butter, honey, apple juice, salt and pepper. Cook 4-5 minutes until tender and the apple juice slightly thickens.
  • Serve -- Just cut the steak in slices and then serve with the fresh fruit and onions on the side. As I mentioned. Sauteed spinach is great with this and a sweet potato on the side makes this a quick inexpensive easy dinner.
  • ENJOY!

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RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
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