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.
Mix brown sugar, mustard, and cloves.
Coat both sides of ham steak with mixture.
Put in broiler or on grill for 10 minutes or until sugar melts
Put pineapple on top for last few minutes.
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.
In a small bowl, mix pineapple juice with mustard and honey. Place ham steak on rack in broiling pan and spread with 1/2 of mustard mixture.
Broil 3 to 4 minutes.
Turn steak, top with pineapple slices.
Spoon remaining mixture over pineapple.
Broil 4 minutes longer or until pineapple is lightly browned.
In a large frying pan, melt butter on high. Add gammon steaks and cook for 1-2 mins each side, until beginning to brown. Place on plate.
In the same pan, add water and brown sugar. Bring to a boil. Reduce heat to low and add pineapple. Cook for 2-3 mins each side.
Return ham to pan and cook for a further 1-2 mins each side. Serve ham steaks topped with pineapple and drizzled with sauce. Serve with tomatoes, arugula and fries.
In small bowl, stir together barbecue sauce, pineapple and dry mustard until well blended.
Grill ham steak 6 inches from source of heat, brushing with sauce and turning frequently, 25 to 30 minutes.
Heat remaining sauce and serve with ham.
Makes 4 servings.
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.
Trim ends and fat from ham steak; cut into serving size pieces.<
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.
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.
ver medium-high heat. Add ham and cook until browned all
165 degrees C).
Whisk pineapple juice, brown sugar, and dry
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.
nch of outer fat. Cut ham into two serving pieces. Score
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.
about 30 seconds. Add water, ham steak, bacon, green peas, thyme, and
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.
Cut outer edge of fat on ham diagonally at 1-inch intervals to prevent curling (do not cut into ham). Mix mustard, honey and preserves.
Heat coals or gas grill for direct heat. Grill ham uncovered 4 to 6 inches from medium-high heat 4 minutes. Turn ham; brush with mustard mixture. Grill 4 minutes longer. Turn ham again; brush with remaining mustard mixture. Grill about 2 minutes longer or until heated through.
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.