Sauteed Ham Steak Pineapple

Recipe here
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 3 (8-ounce) cans pineapple chunks, reserving liquid 1/4 cup orange juice 1 tablespoon Dijon mustard Salt and freshly ground black pepper From ham steak, remove rind and trim off all but 1/4-inch of outer fat. Cut ham into 4 serving pieces. 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!