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Peach-Glazed Ham Steak

My meat CSA this month included two pork ham steaks. I made this recipe twice since it was so fast and easy to put together that I was reluctant to look for another way to cook up a ham steak. Anyone want to recommend a favorite ham steak recipe to try next time I get this cut of meat?

small photo of dish

raw pork ham steak
The ham steaks had a big ring of fat along the edges that we trimmed off. I fried up a few smaller pieces of fat over medium low heat to render some of the fat out and used that to cook the ham steaks. I ate some of the pieces of fat and they tasted great (though I assume that's not good for you so I didn't eat too many pieces). Is there anything else I could do with that fat?

Peach-glazed Ham Steak
1/4 cup peach chutney (can use apricot jam instead)
2 teaspoons Dijon mustard
2 teaspoons white vinegar (was supposed to be cider vinegar but I didn't have any)

  1. Mix chutney, mustard, and vinegar together.

  2. Trimm fat from pork steak.

  3. Spread the sauce on one side of the pork and then place into heated pan, sauce side down.

  4. Spread sauce on other side.

  5. After 3 minutes, flip.

  6. Cook another 3 minutes until just cooked all the way through.

  • Adapted this recipe from http://www.foodreference.com/html/grilled-ham-stk.html

  • We had substituted in peach chutney instead of jam since that's what we had in the house and because Brian's not a big fan of overly sweet things.

  • I also added some nectarine slices to the pan and let them cook along with the pork steak. This was a big hunk of meat about an inch thick that took up almost the entire pan so 3 minutes per side wasn't quite enough time and I had to throw it back in the pan for a few more minutes to finish cooking through.

    bigger photo of Peach-Glazed Ham Steak

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    I'm a big fan of ham steaks by themselves, but L's thing was either applesauce, or cooking apples with the steaks the way you did with the nectarine (I never think that ham needs sweetness...in fact, sometimes I'll use crushed red pepper)

    I agree with your sweetness comment. Here in Ohio, everyone puts massive amounts of brown sugar or honey on their pig. Heresy.

    That being said, I love this recipe because the tang of the chutney and the pungency of the vinegar and mustard would balance the sweetness.

    Now that it is summer, I'm a big fan of grilling. Ham steak tastes wonderful grilled. Just be careful you don't dry it out to leather. I may use this recipe as a grilling glaze.

    I've modified the notes to mention that the original recipe had called for jam instead of chutney. But Brian doesn't like overly sweet things so we figured the chutney and nectarines would provide enough sweetness. We don't have a grill so I had cooked these on the stove top. The original recipe called for grilling too. I bet that would've been delicious!

    Edited at 2008-07-01 11:12 am (UTC)

    Well what do you know? Brian's not a big fan of sweetness so I allowed the sugar in the chutney and the nectarines to be the sweetness input. And for spiciness, the chutney we used was a spicy peach chutney that's a little too spicy by itself but when mixed with the mustard and the vinegar, it came out tasting perfect (didn't notice any spiciness heat).

    Once you cook off some of the vinegar (use rice wine vinegar for less intensive heats), with the heat of the mustard/chutney and the salt of the ham....it's all in the balance.

    But damned tasty.

    Ah..thanks for the tip on rice wine vinegar. I still have a bottle of that I've been meaning to use up. Came out balanced at damned tasty, yes :)

    It's a lot less harsh (acidic) than most vinegars. and will help you form a glaze....tasty stuff. I use it in really mild stirfries.

    ooh. I've got some Japanese eggplants I need to cook up. Maybe I'll use some rice wine vinegar with those.

    As long as you're looking for something delicate (and purge the eggplants), it can be great stuff...I use it for stirfries where I reduce the cooking liquid a lot.

    What do you mean purge the eggplants? They're not delicate enough? Is purging some kind of prep step?

    Yes...when you make (normal) eggplants, it's best if you salt them and let them leach out much of their liquid (they're little spnges) before filling them with deliciousness...not sure about japanese eggplants.

    ah ok...I'm planning to use this recipe:

    and it hadn't mentioned leaching out some of the liquid. I seem to remember it being moist and mushy in texture so maybe there's no need to reduce the moisture in this case.

    With traditional eggplants, it's not the moisture, it's the taste...it *really* helps if you purge them first (sprinkle with salt and let drain for considerable periods, then rinsing...

    heh...which ones are the traditional eggplants? The big ones or the Japanese ones? :)

    ah ok...handy tip duly noted.

    Same botanical family as tobacco....just sayin'

    I've got a hamsteak in the fridge right now that I'm gonna try that on, though I have a grill available so I'll put it to use.

    The guys at the fire station prefer canned green beans over fresh ones, and we usually use pork fat and pepper to season them - simmered on the stove for about 5-10 minutes.

    That, plus grilled ham steaks, plus baked sweet potatoes with butter, brown sugar and cinnamon makes for a standard southern fire house meal.

    I usually grill the hamsteak, with the caveat that with the large fat ring that CSA pigs have, it sometimes makes the pork cook funny - so if you do grill, I'd remove the fat ring first.

    I see you don't have a grill - I usually just prepare a paste of brown sugar and mustard to taste, and then slap it on at the end. Yum!

    You're like a gourmet...

    I would throw a ham steak on the grill...or cut it up, cover it in sawmill grave, and serve it with eggs, biscuits, and grits.

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