This easy-to-prep entree from Sharon Deane of Powell River, British Columbia serves up the lively taste of ginger in each bite. “Other kinds of tart jelly work just as well in this recipe,” she writes. “I often use my homemade huckleberry or crabapple jelly.”
Recommended: 40 Quick Dinners for Surprise Guests
- 2 boneless fully cooked ham steaks (4 ounces each)
- 1/4 cup apple jelly
- 1 teaspoon ground mustard
- 1/2 teaspoon ground ginger
- In a large skillet coated with cooking spray, cook ham over medium heat for 1-2 minutes on each side or until heated through. Remove from the skillet and keep warm. Stir in the jelly, mustard and ginger. Return ham to the skillet; heat through. Yield: 2 servings.
Originally published as Ginger Ham Steaks in Cooking for 2 Fall 2008, p18
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Ginger Ham Steaks
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Mar. 6, 2011
"Didn't care for the flavor of the sauce."
Reviewed Nov. 14, 2010
"YUM! We used extra jelly, mustard, & ginger to have additional sauce. SO GOOD!~ Theresa"