Grease skillet with butter. Put ham steak in skillet and sprinkle with brown sugar evenly.
Let cook. Turn over and sprinkle other side evenly and cook.
make sure there is enough butter in pan.
Cook to satisfaction.
Arrange your oven rack to be 2 to 3 inches from the broiler. Heat the broiler to high heat.
Dry the ham steak with paper towels and set on the broiler pan.
In a small sauce pan, combine the 6 glaze ingredients. Bring to a simmer over medium heat for 2 to 3 minutes while constantly stirring.
Brush one side of the ham with the glaze and broil until the glaze is bubbling and browned - 4 to 5 minutes.
Remove and flip the ham steak and brush the other side - repeat the process.
Serve immediately.
Bacon Potato Cakes: In large bowl, combine potatoes, bacon, Parmesan cheese, flour, garlic, eggs, green onions, and cayenne pepper; season with salt and pepper.
Heat olive oil in large skillet over medium-high heat. Scoop tablespoons of batter for each pancake, flattening with spatula, and cook until underside is nicely golden brown, about 2 to 3 minutes. Flip and cook on other side, about 2 minutes longer.
To Serve: Place bacon potato cakes on plate and top with ham steak. Top with fried eggs, followed by sliced avocado fanned on top.
Combimed ingredients in small sauce pan. Simmer for 15-20 mintues.
Preheat oven to 350.
Cut ham steak into 4th or 6th and place in baking dish. Cover with foil.
Bake for 25-35 mintue or untill bubbly.
Coat a large skillet with cooking spray and place over medium heat. Fry ham in skillet until browned and heated through, 5 to 6 minutes per side. Drain any excess grease. Add salsa, apricot nectar, apricot preserves, brown sugar, and taco seasoning to skillet.
Reduce heat to low and cover skillet. Simmer until sauce is hot and bubbly, turning ham steak once, about 5 minutes.
Transfer ham steak to a platter and cover with sauce.
Blend mustard, syrup and vinegar in small bowl; set aside. Grill or broil ham steak 3 minutes on each side.
Brush with 1/4 cup mustard mixture; cook 1 to 2 minutes more on each side.
Serve ham steak with remaining mustard mixture.
nch of outer fat. Cut ham into two serving pieces. Score
in 10\" skillet melt butter until sizzling, stir in brown sugar and mustard.
add apples, cook over medium heat stiring occasionally until apples are crispy tender.
place ham steak in same skillet, arranging apples on ham steak.
cover, continue cooking until ham steak is heated through.
Trim ends and fat from ham steak; cut into serving size pieces.<
Cook ham steak in a large skillet over medium heat until browned, 3 to 4 minutes per side. Drain and remove ham.
Heat butter in the same skillet until melted; stir in brown sugar. Return ham to skillet and cook over medium-low heat until heated through and brown sugar is dissolved, turning steak often, about 10 minutes.
Heat oil in a large soup pot over medium heat. Add ham steak, celery, salami, onion, and garlic. Cook and stir until browned, about 5 minutes. Add beans, chicken stock, cabbage, and ham stock. Stir in hot sauce and black pepper. Bring to a boil, reduce heat, cover, and simmer until vegetables are tender, about 25 minutes. Uncover and cook to desired consistency, 5 to 10 minutes more. Add spinach and savory; season with salt.
ver medium-high heat. Add ham and cook until browned all
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Coat ham steak on both sides with cooking spray; season with black pepper to taste.
Grill ham on preheated grill until meat shows good grill marks, 4 to 5 minutes per side. Cut ham into bite-size pieces.
Whisk olive oil, Dijon mustard, lemon juice, champagne vinegar, and 1/4 teaspoon black pepper in a large bowl. Toss mixed greens into dressing to coat. Divide salad onto four plates and top with ham and feta cheese.
Combine vinegar, pineapple juice, soy sauce, onion, honey, mango juice, green bell pepper, red bell pepper, ginger, sugar, bay leaf, seasoned salt, and basil in a large pot; add ham steak. Cover pot and refrigerate for 30 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade.
Cook on the preheated grill until warmed, 5 to 10 minutes.
In a large skillet, saute onion and pepper in butter until crisp tender. Remove from pan and set aside.
Cut ham steak into 4 pieces and in the same skillet, brown ham on both sides.
While ham is browning, in a small bowl, combine the cornstarch and apple juice until smooth; then pour over ham.
Bring juices to a boil and cook while stirring for 1-2 minutes or until slightly thickened.
Reduce heat and spread apple butter over ham.
Top with sauteed onion.
Cover pan and simmer for 5-7 minutes or until thoroughly heated through.
Preheat oven to 400\u00b0.
Place ham steak in a 12 x 8-inch baking dish.
Pour milk over ham.
Combine mustard and honey, spread on top of ham.
Bake 20 minutes.
Cut into 4 pieces.
Serves 4.
In skillet, melt margarine until sizzling; stir in brown sugar and mustard.
Add apples; cook over medium heat, stirring occasionally until apples are crisp-tender (5 to 7 minutes).
Place ham steak in same skillet, arranging apples on top.
Cover; continue cooking until ham steak is heated through (5 to 7 minutes).
Mix together maple syrup, vinegar and mustard in small bowl.
Brush one side of ham steak with mixture and place glazed side down in skillet over medium heat.
Brush top of ham steak.
Cook over medium heat, turning frequently, until cooked through and glaze has thickened.
In 12\" skillet, heat oil over Medium heat.
Cook ham steak in oil 6-8 minutes, turning once, until browned and hot.
Remove steak to deep serving platter; cover to keep warm.
In same skillet, cook bell pepper and onion over Medium heat 2-4 minutes, stirring frequently, until crisp-tender.
Stir in beans and barbecue sauce.
Heat until bubbly.
Pour beans over ham.
Put ham steak in a microwave baking dish.
Cover with waxed paper and cook on Medium for 4 minutes.
Remove from oven.
Drain and reserve juices.
Mix juices with brown sugar and mustard. Spread over top of steak.
Cook, uncovered, on Medium for 2 minutes.
Cover loosely and let stand for 2 or 3 minutes before serving.