Pear-Topped Ham Steak Recipe

Pear-Topped Ham Steak Recipe
Pear-Topped Ham Steak Recipe photo by Taste of Home
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Pear-Topped Ham Steak Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 each: 289 calories, 13g fat (4g saturated fat), 60mg cholesterol, 1458mg sodium, 21g carbohydrate (16g sugars, 1g fiber), 22g protein.

  • 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
  1. 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.
  2. 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

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