Call us superstitious Southerners, but we always serve pork, black-eye peas and greens on New Year's Day. There's nothing easier than ham — but sometimes we don't want to deal with leftovers for the whole week following. Suppliers are catching on, and now you can buy ham "steaks" that provide just enough meat to feed a family of four.
These steaks are actually a large ham slice — usually about half an inch thick — and often are called "center-cut slices" on the package. This large steak typically weighs about a pound and fits easily into a 12-inch skillet for pan-frying. The meat can be quickly carved into individual servings after cooking.
Look for these center-cut ham slices in the fresh meat department alongside whole hams, or try the luncheon meat section.
We've also seen smaller individual-cut ham steaks, but these seem to be less common. (If you do buy individual steaks, the exact same procedure in today's recipe for Maple-Glazed Ham Steak can be used.)
Pan-fried ham is plenty flavorful plain, but for an extra zip, we like to add an effortless glaze of maple syrup and balsamic vinegar. The entire entree is table-ready and tantalizing in just 10 minutes.
MAPLE-GLAZED HAM STEAK
Start to finish: 10 minutes
Cook's note: If you do not have real maple syrup, substitute honey, microwaving it for about 30 seconds so it becomes fluid enough to pour and stir easily. (Imitation maple syrup is sometimes labeled "pancake" syrup. Do not use this.)
1 thick center-cut ham slice (about 1 pound)
2 tablespoons real maple syrup (see Cook's note)
2 teaspoons balsamic vinegar
Place the ham in a 12-inch nonstick skillet over medium-high heat. Cook on the first side until lightly browned, about 4 to 5 minutes. Turn and brown on the second side, about 4 to 5 minutes more. Reduce the heat to medium, if necessary.
While the ham cooks, stir the maple syrup and vinegar together in a small measuring cup or dish. Set aside.
When the ham has browned on both sides, pour the syrup mixture over the ham in the skillet. Turn the ham slice over several times to coat it with the syrup. Cook, turning often, until the syrup thickens just slightly, about 30 to 45 seconds. Remove the ham from the skillet to a serving plate, and spoon any remaining glaze on top. Cut the ham into 4 portions, and serve. Serves 4
Approximate Values Per Serving: 166 calories (27 percent from fat), 5 g fat (2 g saturated), 51 mg cholesterol, 22 g protein, 7 g carbohydrates, 0 g dietary fiber, 1,441 mg sodium
Beverly Mills is a former food editor of the Miami Herald food section and a mother of two; Alicia Ross, a former food columnist for The Raleigh News and Observer, also has two children. They have been living the desperate life for years and years. Send desperate tales of woe or everyday success stories and your favorite quick recipes to Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016. Or visit the Desperation Dinners Web site at www.desperationdinners.com. You can e-mail Beverly Mills and Alicia Ross at bev-alicia@desperationdinners.com. © United Feature Syndicate Inc.