HAM STEAKS WITH SAUTEED APPLES
Time 30m
Number Of Ingredients 4
Steps:
- In a skillet, heat butter and brown sugar together until butter is melted and brown sugar is dissolved. Add ham steak into pan and cook 3 - 4 minutes on each side until cooked through. Place ham steak on plate and top with fresh or warmed up sauteed apples.
APPLE-TOPPED HAM STEAK
Sweet apples combine nicely with tangy mustard in this dish to create a luscious topping for skillet-fried ham steak. I especially like to serve this to guests in fall. -Eleanor Chore, Athena, Oregon
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet coated with cooking spray, brown ham steaks in batches over medium heat; remove and keep warm., In same skillet, saute onion until tender. Stir in apple juice and mustard; bring to a boil. Add apples. Reduce heat; cover and simmer for 4 minutes or until apples are tender., Combine cornstarch and water until smooth; stir into apple juice mixture. Bring to a boil; cook and stir for 2 minutes. Stir in sage and pepper. Return steaks to skillet; heat through.
Nutrition Facts : Calories 219 calories, Fat 4g fat (1g saturated fat), Cholesterol 58mg cholesterol, Sodium 1213mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 2g fiber), Protein 21g protein.
SAUTEED OR GRILLED HAM STEAK WITH APPLES
Steps:
- 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.
SAUTéED BRUSSELS SPROUTS AND APPLE WITH PROSCIUTTO
At the elegant restaurant Piora in the West Village, the chef Chris Cipollone separates each brussels sprout into individual leaves to make this autumnal dish. Thinly slicing the sprouts is faster, though less refined. The slivered sprouts are then sautéed with cubes of sweet apples, and garnished with an icy, porky snow made from frozen prosciutto grated on a microplane. Grated pecorino cheese can be used instead for a meatless version.
Provided by Melissa Clark
Categories side dish
Time 30m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Stack prosciutto slices on top of one another. Cut stack in half crosswise, then layer stacks on top of one another. Starting at the shorter end of the stack, tightly roll the prosciutto into a compact cigar shape. Wrap in plastic wrap and freeze for at least 3 hours or up to 3 days.
- Heat oil in a 12-inch skillet over medium-high heat until lightly smoking. Add apples and cook, barely moving, until lightly colored, about 5 minutes. Stir in brussels sprouts and continue cooking, stirring occasionally, until tender and golden, 3 to 4 minutes. Season with salt and pepper.
- Remove prosciutto from the freezer and use a hand grater to finely shave ham over the brussels sprouts before serving.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 6 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 352 milligrams, Sugar 7 grams
BRUSSELS SPROUTS AND APPLES
Don't shy away from trying this deliciously different dish featuring brussels sprouts and apples. Even folks who aren't fond of brussels sprouts won't be able to resist it!
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Place 1 in. of water in a large saucepan; add brussels sprouts. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. Stir in the remaining ingredients. , Arrange in a single layer in a greased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15-20 minutes or until sprouts and apples are tender, stirring occasionally.
Nutrition Facts :
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SUNNY ANDERSON'S 1-PAN GLAZED HAM WITH APPLES AND …
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- 2. In a large bowl add the apples, sprouts, a hefty pinch of salt and a few grinds of pepper. Toss to distribute. Drizzle with olive oil and toss again. Add to the bottom of a roasting pan, beneath the rack.
- 3. Make the glaze. In a medium pot add the brown sugar, pumpkin pie spice, cloves, apple cider and bourbon. Turn the heat to medium high and cook while stirring until the liquid reduces and becomes slightly thickened like a glaze, about 15 minutes. Add the butter and stir to melt. Taste and season with salt and pepper.
- 4. Preheat the oven to 325°F. Pour over and brush on half the glaze getting it in the spirals. Tightly wrapping the pan with non-stick aluminum foil and cook in the oven until the internal temperature reaches about 140°F (gauge about 10 to 15 minutes per pound), remember it is already cooked, you just need to bring it to temperature without drying it out.
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- Preheat oven to 425°F. Line a 15x10x1-inch baking pan with foil; lightly coat with cooking spray. Set pan aside. In a large bowl combine sweet potatoes and Brussels sprouts. Sprinkle with salt and pepper. Add 1 tablespoon of the oil; toss to coat. Spread vegetables in a single layer in the prepared pan. Roast, uncovered, for 20 to 22 minutes or until tender and lightly browned, stirring once.
- Meanwhile, for vinaigrette, in a screw-top jar combine apple butter, vinegar, and the remaining 1 tablespoon oil. Cover and shake well. Set aside 2 tablespoons of the vinaigrette. Toss the remaining vinaigrette with roasted vegetables; cover to keep warm.
- Heat a grill pan over medium-high heat. Add ham slice to hot pan; cook about 8 minutes or until browned and heated through, turning once. Drizzle the 2 tablespoons reserved vinaigrette over ham. Serve with vegetables, and, if desired, baguette slices.
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