Glazed Ham Slice Recipe

Glazed Ham Slice RecipePhoto by: Taste of Home Glazed Ham Slice Recipe Rating 4

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This pineapple-topped ham slice is a snap to cook on top of the stove. For a fast finish, serve it with two simple side dishes. Pair a long grain and wild rice mix with frozen peas, or try scalloped potatoes and frozen green beans.—Taste of Home Test Kitchen, Greendale, Wisconsin

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Glazed Ham Slice Recipe
  • Prep/Total Time: 30 min.
  • Yield: 2 Servings
    •
30 30

Ingredients

  • 1 fully cooked ham slice (about 3/4 pound and 1/2 inch thick)
  • 1 tablespoon butter
  • 1 can (8 ounces) sliced pineapple
  • 1-1/2 teaspoons cornstarch
  • 2 tablespoons honey
  • 1 tablespoon steak sauce
  • 1 tablespoon Dijon mustard

Directions

  • Cut ham slice in half. In a skillet, cook ham in butter for 3-4 minutes on each side or until heated through. Meanwhile, drain pineapple, reserving the juice. Set aside two pineapple slices; refrigerate remaining pineapple for another use.
  • In a bowl, combine cornstarch, pineapple juice, honey, steak sauce and mustard until smooth. Remove ham and keep warm. Add honey mixture to skillet. Bring to a boil over medium-low heat; cook for 1-2 minutes. Return ham to skillet; top with the reserved pineapple slices. Spoon glaze over the top; heat through. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 381 calories, 12 g fat (7 g saturated fat), 76 mg cholesterol, 1,856 mg sodium, 43 g carbohydrate, 1 g fiber, 31 g protein.

Originally published as Glazed Ham Slice in Quick Cooking March/April 2000, p34

Healthy Cooking

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Reviews for Glazed Ham Slice (4)

Glazed Ham Slice Recipe

Glazed Ham Slice

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Reviewed on Nov. 28, 2011 by bmcnichol

Sorry but we did not care for this. I made exactly as written.


Reviewed on Dec. 30, 2010 by brazenlove

just perfect! :)


Reviewed on Dec. 06, 2009 by deltadog

I have made this recipe 2 times so far exactly as they did ; except the second time I doubled up on the sauce since it was so good . I got this in my keeper files , also being single its great to have something this good so simple .


Reviewed on May. 25, 2008 by BarbPalmer

this recipe is very quick to make

 
 
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