Oh no! The link no longer works! But my sneaky internet searching skills have turned up the original recipe, which comes from Sara Moulton. Here ya go!
2 (1/2-inch thick) ham steaks 4 tablespoons butter 1 tablespoon whole-grain mustard In a large saute pan set over moderately high heat, melt 2 tablespoons of butter. Add ham steaks and saute for 3 minutes on each side, until steaks are lightly browned. Transfer ham steaks to plate. Blot the pineapples as dry as possible. Add remaining 2 tablespoons of butter to saucepan. Add pineapple and saute until the edges begin to caramelize, about 4 to 5 minutes. Remove the pineapple and reserve. Add orange and pineapple juices to the pan and reduce by 1/2, for about 5 to 6 minutes. Whisk in Dijon and whole-grain mustards. Transfer ham steaks back into saute pan. Add caramelized pineapple chunks and toss. Heat through thoroughly. Season, to taste. |
I didn't plan to make this, but the recipe I did plan to make called for something I didn't have. I quickly found this on the internet and got to making it. I use a 1 pound ham steak and also used canned pineapples.
We were very pleased with this recipe; it will certainly go into our ham steak rotation. It was a really nice dish and very easy to make.
It also went great with the au gratin potatoes!
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