Ham Steaks with Baked Sweet Potatoes
by Jes Mostek
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Recipes:
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Baked Sweet Potatoes
by Jes Mostek
serves: 4
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A sweet and vitamin-packed side-dish, and an unexpected way to eat a sweet potato. |
| Ingredients: |
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4 |
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whole raw sweet potatoes |
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4 T. |
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butter, softened |
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4 T. |
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brown sugar |
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1 tsp. |
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cinnamon, divided |
| Directions: |
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Pierce the skin of the sweet potatoes in several places, place on a microwave-safe plate, and microwave on high for 5-10 minutes (times vary based on the microwave, as well as the size and number of the sweet potatoes).
After the sweet potatoes are tender, cut a slit in each and fill with a pat of butter, a spoonful of brown sugar and a pinch of cinnamon.
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Glazed Ham Steaks
by Jes Mostek
serves: 4
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| Ingredients: |
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4 |
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Ham Steaks |
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1/4 c. |
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water |
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1/2 c. |
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apricot jam |
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1 1/2 tsp. |
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dijon mustard |
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1/4 tsp. |
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ground cloves |
| Directions: |
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Snip fat from ham steaks to prevent curling. Place ham steaks in a large, heavy-bottomed frying pan, over medium heat. Heat for 1-2 minutes on each side, until lightly browned.
Meanwhile, in a small mixing bowl, whisk together water, jam, mustard, and cloves. Pour glaze over ham steaks in pan and flip all steaks a few times to make sure both sides of steaks are well-coated with glaze. Heat until glaze bubbles and cook an additional 1-2 minutes. You may wish to add additional water if you prefer a thin glaze.
Serve immediately (ham cools very quickly).
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