Ham, spam and spam

M

Mino

Northern Dreamer
Inside every DVXuser is a chef wanting to get out....I hope. Yep, it’s my night to coo...And yep, I forgot to take anything out of the freezer. Everything in the freezer is too ****ing big to defrost by the time the storm gets home....Except, A ham steak. I have the greatest way of cooking ham steaks; I put a ring of cooked pineapple on top. This method of culinary expertise has been in my family for generations. I, however have over used it! So! I call on my DVX brothers to inform me of a new way to cook a Ham steak that is both quick and delicious so I can live this forgetful experience down.
:thumbsup:
 
Grilled Ham Steaks with Sauteed Sweet Potatoes, Corn and Caramelized Apples
Difficulty: Easy
Prep Time: 30 minutes
Cook Time: 1 hour

1/4 cup brown sugar
2 tablespoons ground cinnamon
1 whole smoked ham, sliced
1 (12-ounce) can pineapple chunks
Lettuce, for garnish
Sauteed Sweet Potatoes and Corn, recipe follows
Caramelized Apples, recipe follows

Combine the brown sugar and cinnamon in a small bowl. Sprinkle the sugar mixture over the ham slices to coat all of the pieces. Heat a large grill pan over medium-high heat. Drain the pineapple chunks from the juice in the can. Add the ham and the pineapple chunks to the hot pan, and cook for approximately 20 minutes, or until the slices are golden brown. Reserve the liquid in the pan for the Sauteed Sweet Potatoes and Corn.
Serve over lettuce with the Sauteed Sweet Potatoes, Corn, and Caramelized Apples.


Sauteed Sweet Potatoes and Corn:
1 sweet potato
2 tablespoons olive oil
2 tablespoons fresh rosemary leaves, minced
2 ears corn
1 green bell pepper
1 red bell pepper

Bring a medium-sized pot of water to a boil. Peel and cut the sweet potato into small chunks. Add the sweet potato to the boiling water, and boil until tender. Drain the sweet potato into a colander. In the same pot, heat the olive oil over medium heat. Return the sweet potato to the pot, and add the rosemary. Saute until the sweet potato has developed nicely browned crusts on the cut sides, and then remove it to a large serving bowl.

In another medium-sized pot, place 2 ears of corn in just enough water to cover, and bring to a boil. Continue boiling until kernels are soft and tender. Meanwhile, slice the green and red peppers into 1/4-inch strips. Add the peppers to the pan with the liquid from the sauteed ham, and cook over medium-high heat. Slice the corn off the cob, and add it to the pan with the peppers. Continue sauteing until vegetables are crisp yet tender. Add the corn and pepper mixture to the bowl with the sweet potato, and toss gently until combined.


Caramelized Apples:
4 red apples, sliced into wedges
2 tablespoons butter
1/4 cup brown sugar
In a large pot, add the apples and enough water to cover. Bring to a boil and cook until apples are tender. Drain in a colander. To the same pot, add the butter and brown sugar, and return the apples. Over low heat, stir with a wooden spoon until the apples absorb the sugar and the butter has melted.
 
Sauteed or Grilled Ham Streak with Apples

1 pound, 1 inch thick ham steak
2 tbsp butter
1 granny smith apple, peeled, cored, finely diced
1 tsp Dijon mustard
1/4 cup hard or apple cider
1/4 cup heavy cream, optional
Salt and freshly ground black pepper

Remove rind and trim off all but 1/4-inch of outer fat. Cut ham into two serving pieces. Score the fat edge at 1-inch intervals so the steak does not curl during cooking. Lightly saute ham on both sides in butter for 3 to 4 minutes a side. Remove ham steak to a plate.

Add apple and saute until somewhat soft. Stir in mustard and cider and reduce until the cider has almost entirely evaporated. Add the heavy cream and reduce until slightly thickened. Season to taste with salt and pepper and spoon sauce over steak.
 
Thanks Larry.

I will attempt to turn this

ham.jpg


Into your suggestion:thumbup:
 
Just for you KOVAROVA :thumbsup:

Green Eggs and Ham à la Sam-I-Am

Ingredients
----------------------
1-2 tablespoons of butter or margarine
4 slices of ham
8 eggs
2 tablespoons of milk
1-2 drops of green food coloring
1/4 teaspoon of salt
1/4 teaspoon of pepper

Directions
----------------------
1. Melt a teaspoon of butter in a large frying pan over medium heat. Add sliced ham and brown until edges are slightly crisp. Remove the ham from the pan, cover with aluminum foil, and set aside.

2. In a medium-size mixing bowl, combine the eggs, milk, salt, and pepper. Beat with a whisk until frothy. Then add 1-2 drops of green food coloring until you reach the desired shade of green.

3. Heat a tablespoon of butter or margarine in a large frying pan over medium heat until the butter begins to sizzle. Then add the egg mixture to the pan.

4. Stir the egg mixture with a spatula until the eggs are firm and not too runny.

5. Transfer the eggs to individual plates. Garnish with a sprig of parsley. Add the ham prepared earlier. Serve with toast or warm rolls.

Feeds 4 hungry green-egg lovers.



--------------------------------------------------------------------------------

Green Eggs and Ham Deluxe

Ingredients:
----------------------
2-4 ounces of ham
8 eggs
2 tablespoons of milk
1/4 cup of chopped chives
1/8 cup of chopped fresh parsley
1/4 teaspoon of salt
1/4 teaspoon of pepper
1 tablespoon of butter or margarine


Directions
----------------------
1. Cut the ham into small pieces.

2. In a medium-size mixing bowl, combine the eggs, milk, ham, salt, pepper, chives, and parsley. Beat with a whisk until frothy.

3. Heat a tablespoon of butter or margarine in a large frying pan over medium heat until the butter begins to sizzle. Then add the egg mixture to the pan.

4. Stir the egg mixture with a spatula until the eggs are firm and not too runny.

5. Transfer the eggs to individual plates. Garnish with a sprig of parsley. Serve with toast or warm rolls.

Feeds 4 hungry green-egg lovers.



--------------------------------------------------------------------------------

Green Eggs-travaganza!

Ingredients
----------------------
4 eggs
3 teaspoons of mayonnaise
1 teaspoon of mustard
1/4 teaspoon of salt
1/4 teaspoon of pepper
2 drops of green food coloring

Directions
----------------------
1. Place the eggs in a saucepan and cover with cold water. Cook over high heat until the water starts to boil. Then turn the heat to low and simmer (low boil) for 10 minutes.

2. Place the cooked eggs in cold water. When they are cool enough to touch, crack the eggshells all over by rolling them on a hard surface. Peel away the shells carefully and cut the eggs in half widthwise.

3. Remove the yolks from the eggs and place them in a mixing bowl. Add the mayonnaise, salt, pepper, and mustard.

4. Stir the egg mixture with a spatula until it is creamy. Add green food coloring until you reach the desired shade.

5. Scoop the egg mixture back into the egg whites. Place the eggs on top of individual ham rounds and serve with toast points if desired.

Feeds 4 hungry green-egg lovers. (Double or triple quantities if you're serving this as fun finger food at an eggs-travagant party!)
 
I do not like them in a box.
I do not like them with a fox.
I do not like them in a house.
I do not like them with a mouse.
I do not like them here or there.
I do not like them anywhere.
I do not like green eggs and ham.
I do not like them, Sam-I-am.


Seuss was/is wonderful :)
 
Siht dude!...We ended up walking around a closeout sale in a local department store abbout ten laps in search of bargains. I won her over by OOooohing and AHhhhing over the new silverware we got for 20% off....We came home and ordered pizza. Damn...And you really tried to help Larry. I will do the cooking tomorrow and use your shzizzle I promise!!!!:)
 
Hey, no sweat...the truth is I just went to http://www.foodtv.com and typed in Ham Steaks into the search box. Then I copied and pasted the two best sounding recipes :)

That's how I find most of my great recipes! :thumbsup:

Peace,
Larry
 
Ham Steak Southern style: Just fry that baby up in a cast iron skillet, and serve it with Pinto Beans (cooked with ham hocks) and fried taters. (ummhmm) Don't forget the cornbread.
 
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