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.
At Christmas, I was experimenting with adding cranberries to my Christmas marmalade. It was such a success that, when I was orange bombed in January, I decided to make a batch with whole cranberries. You can do more with marmalade than simply spreading it on toast, you can spread it on a ham steak.
Karl’s Ham Steak with Cranberry Orange Marmalade
1½ lb. ¾ inch ham steak
2 Tbs. Karl’s Super-Concentrated Fine-Shred Orange and Cranberry Marmalade
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. Broil the ham steak for 15-20 minutes on the middle rack of the oven.
Tip: Do not leave the steak under the broiler for too long or the meat will turn tough and dry.
4. Put the steak on a serving plate and serve warm.
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