Golden Pineapple Balsamic Glazed Ham Steak
Ham steaks are an excellent choice for a quick, weeknight meal. It’s also easy for an Easter dinner dish for a small group.
The steaks are precooked so prep and cook-time are minimal. Pineapple and ham are a classic combo! Serve this dish with a side of mashed potatoes, asparagus or a simple salad.
See also: Recipe Roundup: Golden Pineapple White Balsamic
See also: In the Kitchen with Sigona’s Featuring: Local Asparagus
Golden Pineapple Balsamic Glazed Ham Steak
Ham steaks are an excellent choice for a quick, weeknight meal. The steaks are precooked so prep and cook-time are minimal. Pineapple and ham are a classic combo! Serve this dish with a side of mashed potatoes, asparagus or a simple salad. Inspired by The Olive Oil & Vinegar Lover’s Cookbook. Serves 4.
Ingredients
Ingredients:
- 1/4 cup Sigona’s golden pineapple white balsamic
- 2 Tbsp honey such as Honey Hole Honey Co. local, raw honey, found only at Sigona’s
- 2 Tbsp (divided) Sigona’s Fresh Press wild rosemary fused olive oil
- 1 tsp Dijon mustard
- Freshly ground black pepper to taste
- 1 large ham steak
Instructions
- In a small saucepan combine the balsamic, honey, 1 tablespoon oil, Dijon and pepper. Bring to a boil over medium-high heat, whisking occasionally. Reduce heat to low and continue to cook, whisking occasionally, for 7 minutes. Remove from heat.
- Heat remaining oil in a large sauté pan over medium-high heat. Add the ham steak and brush the top with some of the balsamic mixture. Cook for 2 to 3 minutes a side, flipping once, brushing the top when flipped with the balsamic mixture. Remove steak and keep warm.
- Reduce heat to medium-low and add the remaining balsamic mixture to the pan, scraping up the brown bits. Allow the mixture to cook for 1 minute then transfer to a small bowl.
- Slice the steak into serving portions and drizzle with the balsamic glaze. If the glaze has thickened too much, add 1 teaspoon of water and reheat, stirring, over low. Serve any remaining glaze on the side.
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