From the kitchen of One Perfect Bite...It's that time of year. The days may be getting shorter but a glance at the calendar shows an inverse relationship between demands on your time and the number of hours in a day. Scientists have yet to determine how many angels can dance on the head of a pin, but chances are you have the precise number at your fingertips. Family, work and community all have claimed your time and won't release their grasp until the holidays have passed and the new year wipes the ledger clean. So, you take a deep breath and soldier on, simplifying where you can and smiling where you can't. We all share the dilemma. I've found it helps to keep weekday meals as easy as is possible. This is the time of year I dig into the freezer for soups and stews or thumb through the recipes that simplified meals when I was still working. Today's recipe is an example of an old recipe that is given new life at this time of year. It is not gourmet fare but it was created by Jacques Pepin, a gourmet chef if ever there was one. I found the recipe in his The Short-Cut Book which was published in 1990. It is for a ham steak that can be on the table in 15 minutes. It gets no easier than that. If, by chance, you don't like the glaze featured here, substitute a favorite of your own. The occasional use of a ham steak for a quick meal is what I want to emphasize here and the Pepin recipe is a great way to illustrate that. I hope you'll give it a try.
Glazed Ham Steak...from the kitchen of One Perfect Bite courtesy of Jacques Pepin
Ingredients:
1 (approximately 1 pound) ham steak, cut 1/2-inch thick
2 tablespoons ketchup
4 teaspoons brown sugar
1/4 teaspoon sriracha or other hot sauce
1 teaspoon dry mustard
Directions:
1) Preheat broiler. Wrap some foil around a broiler pan and place ham steak on foil.
2) Mix ketchup, brown sugar, hot sauce, and dry mustard until smooth. Brush on top of ham steak.
3) Place pan about 5 inches from broiler element. Cook until sauce caramelizes and the ham is heated through, about 5 minutes. Yield: 3 servings.
One Year Ago Today: Manhattan Clam Chowder
Two Years Ago Today: Chicken with Morels
26 comments :
Love Jacques Pepin and still miss him on TV. The hot sauce was a welcome surprise. The ease of this makes it a "must-do."
Very timely. Woman says we are having ham tonight---gonna show her this.
My husband has "discovered" Jacques Pepin on our local PBS station and has done several of his recipes quite successfully. I'm going to pass this along to him. One would think I got my fill of ham while in Virginia but, no, I could eat it every day but would have to have a cardiologist on retainer!!
Best,
Bonnie
This is so off topic, but do you think the Crock-pot mushroom soup from Nov 5, 2009 could be 'assembled'the night before, and then cooked, or I guess I could cook it overnight and then reheat it. The recipes you post are really very exciting! Thank you, Lois.
This is great, Mary, I've avoided ham steaks because I grew up with a mom who made them all the time, and they were always completely plain, unless you count the canned pineapple rings she served with them ;) I'll give this one a try.
I love Jacques Pépin and as soon as I saw the name ; I knew I would it. Thank you Mary.
Rita
Would you believe I have never cooked ham? It just kind of scares me, that I can't get the whole one heated, that it won't really be pre-cooked, etc. I guess all the ham steaks in the store are pre cooked. So I rely on the kindness of strangers and restaurants. But maybe I will try this one, I used to watch Jacques Pepin many, many years ago. and this looks fast and easy.
I watch Jacques quite often, nearly daily, and enjoy his "Fast Food My Way." I would add just one thing to this recipe - poach the ham in boiled water off heat for 10minutes. Otherwise it is too salty.
I watch Jacques Pepin on public television every so often and love his show. The addition of hot sauce would make this glaze delicious. Thanks Mary, I"m always looking for easier meals.
Autumn brings on both the good and bad, doesn't it?
This is one gorgeous ham recipe. Lovely rendition of JP's recipe.
Visiting with you via Peggy's Hidden Haven blog. The oatmeal cookies a few posts back are making me hungry. Thanks for all the great recipes. Have a great evening.
I love ham steaks so much. I haven't had one in forever, though. Thanks for the inspiration!
Jacques Pépin's recipe presented by you! It doesn't get much better than that, Mary!
Thank you so much for sharing...
I've actually never had a ham steak but that glaze sounds fantastic!
I have never seen this before or heard of Mr Pepin. Interesting!
I love Pepin to and his cooking:) Loved his TV programmes with his daughter;0
Thank you, Mary. I could use a few 15 minute ideas!! blessings ~ Tanna
Beautiful steak recipe, Mary! And I love the presentation...so elegant! Gorgeous flavors and BTW that clam chowder looks scrumptious :) Have a wonderful day :)
HUGS <3
Mmmm...Haaaamm! I prefer ham over turkey...so un-American I know...
I bet the sriracha sauce adds a nice kick to the ham steak. You're right, everyone needs a quick meal like this. And Jacques Pepin was one of my first inspirations!
Oh Jacques, I could listen to him all day and eat his food all night. Beautiful!! ~Megan
I have had a crush on Monsieur Pepin for quite a while!
I'm always looking for easy weeknight meals and I love a ham steak - especially if it has a nice glaze on it like this. I love Siracha, too. I just pinned this and will definitely be making it soon!
Mmm I never think to make ham steak, but this looks SO delightful! I love Jacques Pepin, too :)
Sues
This was so good and I am making it again for supper; thank you Mary and Jacques.
Rita
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