Ham Steaks With Pineapple Mustard Sauce Recipes

Steps:

• Preheat oven to 350°. Drain pineapple, reserving juice. Insert cloves into edges of ham steaks. Place one ham steak in a greased shallow baking pan. Spread pineapple over ham; top with the second ham steak. Pour reserved pineapple juice over ham. Combine brown sugar and mustard; sprinkle over the top. , Bake, uncovered, 40 minutes or until a thermometer reads 140°, basting occasionally with pan juices. Discard cloves.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk pineapple juice, brown sugar, and dry mustard in a bowl until brown sugar has dissolved.
• Place ham in a baking dish with cut side down and arrange pineapple rings and maraschino cherries onto the ham; secure with toothpicks if needed. Push cloves into ham and baste ham and fruit with pineapple juice glaze.
• Bake in the preheated oven until glaze has baked onto ham, 1 1/2 to 2 hours; baste with glaze every 30 minutes.
• Turn on oven's broiler.
• Broil ham until the glaze forms a crust and the pineapple slices are browned, about 5 minutes.

Steps:

• In a skillet, saute ham slices in butter until warmed. Meanwhile, in a saucepan, combine all of the remaining ingredients; simmer for 3 minutes. Serve over ham.

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Mix dark brown sugar and mustard together in a bowl. Place ham on a broiling pan rack. Spoon mustard mixture over both sides of the ham.
• Broil in the preheated oven until browned on one side, about 5 minutes. Flip, pour on pineapple juice from the can, and continue to broil for about 5 minutes more, adding pineapple rings on top in the final 2 minutes of cooking. Watch carefully as it cooks fast.

Steps:

• Drain pineapple, reserving 1 tablespoon juice; set pineapple aside (discard remaining juice or save for another use). Cut each ham steak in half; place in an ungreased baking pan. , Combine brown sugar, mustard and reserved juice; spread over ham. Top with pineapple and cherries. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Steps:

• Trim fat from ham.
• Lightly score ham slice in a diamond pattern using a sharp knife.
• Place in an 11 x 7 inch baking dish.
• Combine next 4 ingredients in a bowl, stirring well with a whisk; spread mixture over ham.
• Cover with heavy-duty plastic wrap and vent.
• Microwave at HIGH 4 minutes or until thoroughly heated.
• Remove ham from dish, and cut into 4 equal pieces; set aside, and keep warm.
• Combine pineapple juice and cornstarch in a 1-cup glass measure; stir well.
• Micowave at HIGH 1 1/2 minutes or until thick and bubbly; stir well.
• Serve pineapple sauce with ham.

Steps:

• In a small sauce pan mix the brown sugar, cornstarch and salt.
• Stir in undrained crushed pineapple, lemon juice and mustard.
• Cook over medium heat, stirring constantly until mixture thickens and comes to a boil.
• Boil while stirring for 1 minute.
• Serve warm with ham.

Steps:

• Cut outer edge of fat on ham diagonally at 1-inch intervals to prevent curling (do not cut into ham). Mix mustard, honey and preserves.
• Heat coals or gas grill for direct heat. Grill ham uncovered 4 to 6 inches from medium-high heat 4 minutes. Turn ham; brush with mustard mixture. Grill 4 minutes longer. Turn ham again; brush with remaining mustard mixture. Grill about 2 minutes longer or until heated through.

Steps:

• DIRECTIONS: From ham steak, remove rind and trim off all but 1/4-inch of outer fat. Cut ham into serving pieces. In a large saute pan set over moderately high heat, melt half 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 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 half, 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. NUTRITION: 424 calories, 19 grams fat, 29 grams carbohydrates, 35 grams protein per serving.