Dishing Up the Dirt

Ham Steaks with Glazed Apples & Mustard-Maple Port Sauce

Tis the season for ham and I could not be more excited to share this simple recipe with you all! To be completely honest, before we raised pigs I wasn’t the biggest ham lover. I knew once we got our pigs back from the butcher that I would probably go through the bacon, sausage, shoulders, chops, and belly before tackling the ham roasts and steaks. But here I am with one of my favorite recipes to date beaming with pride. As it turns out, I actually do love ham and I hope you all do too.

Before you judge the title of this recipe and think this dish will be way too sweet hear me out. The sauce is just to be drizzled lightly (or to taste) on the ham so you can adjust how much you want. Taylor and I went to town and liberally drizzled our steaks but you can definitely go light here. It’s a lovely compliment to the ham and I can’t think of a better way to enjoy the rest of the steaks taking up room in our freezer. The sauce is not only delicious on the ham but I know it would be great on another cut of meat. Pork chops, turkey breast or even grilled chicken would all be lovely.  I’m just so stinking happy that I’m a ham lover because hot damn! We’ve got a lot of ham to go through this winter. Split pea soup is comin’ at ya soon. Stay tuned!

Happy (almost) December everyone. Cheers to eating well, and enjoying the flavors of the season.

 

Ham Steaks with Glazed Apples & Maple-Mustard Port Sauce

Prep Time: 20 minutes    Cook Time: 40 minutes    Serves: 4

  • 2 1-pound ham steaks, patted dry (about 1/2 inch thick)
  • 2 cups apple cider, divided
  • 3 tablespoons maple syrup, divided
  • 2 tablespoons Dijon mustard
  • black pepper
  • 1/2 cup ruby Port
  • 1 tablespoon unsalted butter
  • 1 tart apple (such as Granny Smith or Braeburn), very thinly sliced
  • 8 sage leaves

Preparation

  1. Preheat the oven to 350F. In a large baking dish place the ham steaks side by side (it's okay if they overlap a bit) and pour in 1 cup of the apple cider. In a small bowl whisk together 1 1/2 tablespoons of the maple syrup and Dijon mustard together. Drizzle over ham steaks and sprinkle with black pepper. Place in the oven and bake for about 40 minutes.
  2. In a medium sized saucepan combine the remaining 1 cup of apple cider with the remaining 1 1/2 tablespoons maple syrup and Port. Bring to a boil, reduce heat and simmer until the sauce has reduced to roughly 1/2 cup and thickened up a bit, about 15 minutes.
  3. Heat the butter in a medium-sized frying pan over medium heat. Add sliced apples in a single layer and cook until crisp tender, about 1 minute. Flip the apples and continue to cook for about 45 seconds on the second side (you don't want them to become mushy). Transfer the apples to a plate. Add the sage leaves to the pan and cook until they turn bright green. Remove them from the pan and set them aside with the apples.
  4. Slice the ham steaks in half and divide between 4 plates. Drizzle with the sauce and top with the apples and fried sage leaves.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary from kitchen to kitchen


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3 thoughts on “Ham Steaks with Glazed Apples & Mustard-Maple Port Sauce

  1. Ashley says:

    I’m looking forward to trying this! We get a half a pig from my best friends parents, who raise them in Maine completely natural from food grown on their farm. When they stop raising them, I don’t know what I’ll do!! Ham steaks are my favorite. And I’m always looking to spruce up my sauce – I usually do mustard glaze. We tried the cranberries on pork chops the other night and my husband loved it. I’ll post a thumbs up there! Love that you are posting great pork recipes! And yes, I bought your cookbook along with a few others for gifts, even 1 to my vegan friend!

  2. Carissa says:

    This recipe sounds delicious!! I happen to love cured ham, but just a note that the hams also make excellent fresh roasts. We were turned on to them by a customer, and always keep some of our hams fresh for roasts now. They have less marbling than a shoulder roast, so really need to be cooked low and slow. We love to braise them with cider!

  3. Carissa says:

    This recipe sounds delicious!! I happen to love cured ham, but just a note that the hams also make excellent fresh roasts. We were turned on to them by a customer, and always keep some of our hams fresh for roasts now. They have less marbling than a shoulder roast, so really need to be cooked low and slow. We love to braise them with cider!

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