Fresh mint and ground ginger flavor the fruity sauce served over the ham steak. The sweetness of the pears contrasts nicely with the saltiness of the ham.—Holly Ewan Nordheden, Champaign, Illinois
Recommended: 35 Easter Dinners That Aren’t a Big Hunk of Ham
- 1 can (15-1/4 ounces) sliced pears
- 1 fully cooked ham steak ( 1/2 inch thick and about 1 pound)
- 1 tablespoon olive oil
- 2 teaspoons cornstarch
- 1 teaspoon ground ginger
- 1 tablespoon cold water
- 1 to 3 teaspoons minced fresh mint
- Drain pears, reserving the juice; set pears and juice aside. In a large skillet, brown ham steak in oil on both sides; drain. Remove ham from pan and keep warm.
- Combine cornstarch, ginger and water until smooth; stir in reserved pear juice. Gradually add to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until thickened. Add ham and reserved pears; cook until heated through. Sprinkle with mint. Yield: 4 servings.
Originally published as Pear-Topped Ham Steak in Taste of Home June/July 2003, p15
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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