When Safeway has a half price sale on hams (after a holiday) I buy a half a ham and cut it into ¾ inch ham steaks to freeze for later. A ham steak is pretty much just a slab of meat. The trick is what glaze do you put on it to dress it up. I have been experimenting with ways to use my marmalades—in other ways than just slathering it on toast and pancakes in the morning.
Note: To go with my ham steak, I made a three bean salad.
Karl’s Lemon Ham Steak
1½ lb. ¾ inch ham steak
2 Tbs. Karl’s Micro Lemon Marmalade
10 cloves, crushed
¼ tsp. black pepper
1-2 sprigs of parsley
1. Pat ham steak dry and put it on a small lipped baking sheet.
Tip: Covering the pan in aluminum foil is an ecologically unsound method of making clean up easier.
2. Spread the marmalade over the top of the steak.
3. Sprinkle the cloves and pepper over the steak.
4. Broil the ham steak for 15 minutes on the middle rack of the oven.
Tip: Do not leave the steak under the broiler too long or the meat will turn tough and dry.
5. Put the steak on a serving plate and tent with foil.
6. Pour any pan juices into a small pan and reduce them to a thick sauce over a high heat, about 5-10 minutes.
7. Pour the pan sauce over the ham and garnish with parsley.