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Pear-Topped Ham Steak

 Pear-Topped Ham Steak
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
4 ServingsPrep/Total Time: 20 min.


  • 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.
Nutritional Facts: 1 serving (1 each) equals 289 calories, 13 g fat (4 g saturated fat), 60 mg cholesterol, 1,458 mg sodium, 21 g carbohydrate, 1 g fiber, 22 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot

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Pear-Topped Ham Steak (continued)

Wine (continued)