Spiced Ham Steak Recipe
Spiced Ham Steak Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"My husband loves ham, but I get bored cooking it the same old way," says Karla Foisy from Minneapolis, Minnesota. "I wanted something easy and tasty, so I came up with this zippy sauce that really perks up a plain ham steak."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 fully cooked ham steak (about 8 ounces and 1/2 inch thick)
  • 4-1/2 teaspoons lime juice
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon sour cream
  • 1-1/2 teaspoons all-purpose flour
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon Cajun seasoning
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon dried savory

Directions

Place ham steak on a lightly greased broiler pan; broil 4 in. from the heat for 5 minutes. In a small bowl, combine the remaining ingredients; mix well. Turn ham steak; spread with sauce. Broil 5 minutes longer or until lightly browned and bubbly. Cut in half to serve. Yield: 2 servings.
Originally published as Spiced Ham Steak in Taste of Home June/July 2001, p10

Nutritional Facts

4 ounce-weight: 242 calories, 14g fat (5g saturated fat), 67mg cholesterol, 1809mg sodium, 6g carbohydrate (1g sugars, 0 fiber), 22g protein.

  • 1 fully cooked ham steak (about 8 ounces and 1/2 inch thick)
  • 4-1/2 teaspoons lime juice
  • 1 tablespoon grated Parmesan cheese
  • 1 tablespoon sour cream
  • 1-1/2 teaspoons all-purpose flour
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon Cajun seasoning
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon dried savory
  1. Place ham steak on a lightly greased broiler pan; broil 4 in. from the heat for 5 minutes. In a small bowl, combine the remaining ingredients; mix well. Turn ham steak; spread with sauce. Broil 5 minutes longer or until lightly browned and bubbly. Cut in half to serve. Yield: 2 servings.
Originally published as Spiced Ham Steak in Taste of Home June/July 2001, p10

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