Super-Easy Fried Ham Steak With Cranberry Mustard Sauce
photo by Bergy
- Ready In:
2 ham steaks
- 2 ham steaks (about 1/2-inch thick)
- black pepper
- 4 tablespoons butter
- 1⁄4 cup minced shallot (can use minced yellow onions in place of shallots)
- 4 teaspoons mustard powder (can use a little more)
- 1⁄2 cup whole berry cranberry sauce (can use a couple tablespoons more of cranberry sauce)
- 1⁄4 cup water
- 3 tablespoons red wine vinegar
- salt and black pepper
- Sprinkle the ham steaks with black pepper.
- Melt about 2 tablespoons butter in a medium skillet over medium heat.
- Add in ham and saute until brown on the edges (about 2 minutes per side).
- Transfer to plates and cover with foil to keep warm.
- Reduce heat slightly and add in remaining 2 tablespoon butter to the skillet.
- Add in shallots and mustard powder; stir until the shallots begin to soften (about 2-3 minutes).
- Add/mix in the whole-berry cranberry sauce, water and red wine vinegar; stir with a wooden spoon until sauce thickens (about 1 minute).
- Season the sauce with salt and pepper to taste.
- Spoon the sauce over ham and serve.
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This turned out fantastic! I admit to being a little skeptical, but I'm so glad I tried this recipe. I had leftover cranberry sauce from last night's Swedish Meatballs, and this was a perfect way to use that up. I did as another reviewer suggested and put my ham steaks in the oven after searing them while I made the sauce. I had no mustard powder, so I used prepared Dijon (my favorite!) and was a little loose with my measurements. My ham gave off enough juices during the searing process that I felt no need to add water. Two thumbs up for flavor, I'll make this often; I'm so excited to have another excuse to make cranberry sauce, which in my opinion should not be regulated only to Thanksgiving! ;) Thanks Kitten. :)
Made this for lunch today - very nice sauce and an easy recipe. I followed the recipe ingredients but changed the directions slightly. I had 2 thick cut ham steaks so after 2 minutes on each side in a skillet, I placed the steaks in a 300F oven while making the sauce. After sauteing the onion with mustard, I simmered the remaining sauce ingredients with the onion for approximately 5 minutes longer to help the balance flavors with red wine vinegar. When the sauce was completed, I placed the steaks (and juices) back into the skillet to coat both sides of the steaks. I believe this sauce would work well with skillet chicken, and perhaps I will add some tarragon next time.