Today, as I was thinking about making a ham steak, I was wondering what I could do that was new and different from the usual brown sugar, vinegar and clove glaze. I have settled on Asian coleslaw for my salad and a sweet potato and peanut soup as my starch. I also planned orange marmalade custard for desert. This is a bit unusual for me. Normally, I decide on what I will do with the main dish and that will lead me to my side dishes.
I needed something to tie this eclectic meal together. I thought that some five spice powder with a peanut orange sauce on the side might just do the trick. When I suggested this to Jan, her response was a very definite, “No!”
She suggested that Hawaiians also make sweet potato soup and I could pair it with Hawaiian pork. With a theme, I now had something to work with. A quick adjustment of spicing and the addition of coconut milk fixed the soup and gave the meal an Island flavor. Thanks to Jan’s suggestion, my meal went from a hodgepodge of random dishes to an organized meal plan.
Most “Hawaiian” ham steaks involving putting pineapple slices on the ham before broiling. My son-in-law, Chris, is allergic to raw pineapple, but he loves ham. By using crushed pineapple I could be sure that the fruit would be completely cooked for him.
Karl’s Hawaiian Ham Steak
1 small can crushed pineapple with juice
2 Tbs. brown sugar
1 tsp. orange zest
½ tsp. corn starch mixed with 1 tsp. water
1½ lb. ham steak
3 sprigs parsley
1. In a small pot heat the pineapple, sugar, zest, and salt over a medium low heat.
2. Cook the mixture until it becomes a moderately thin sauce, about bout five minute.
3. Stir in the cornstarch slurry and heat the sauce until thickened, about one minute.
4. Put the ham in a shallow baking pan and spread the sauce over the ham steak.
Tip: Lining the pan with foil will ease cleanup, but is perhaps ecologically unsound.
5. Broil the ham two inches away from the heating element for 20 minutes, until an inserted thermometer reaches 160° F.
Tip: Keep a close eye in the ham, you want it heated through and lightly crusted, but not burnt—although the slightly burnt edges of my ham steak where very popular with Eilene and Chris.
5. Transfer the ham steak to a serving platter, garnish with parsley and serve immediately.