Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Sauteed Ham Steak With Pineapple
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- #78739
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 ham steaks (1/2-inch thick)
4 tablespoons butter
1 tablespoon whole-grain mustard
3 cans (8 ounce size) pineapple chunks, reserving liquid
1/4 cup orange juice
1 tablespoon Dijon mustard
salt and freshly ground black pepper
directions
From ham steak, remove rind and trim off all but 1/4-inch of outer fat. Cut ham into serving pieces.
In a large saute pan set over moderately high heat, melt half of butter. Add ham steaks and saute for 3 minutes on each side, until steaks are lightly browned. Transfer ham steaks to plate.
Blot the pineapples as dry as possible. Add remaining butter to saucepan. Add pineapple and saute until the edges begin to caramelize, about 4 to 5 minutes. Remove the pineapple and reserve.
Add orange and pineapple juices to the pan and reduce by half, for about 5 to 6 minutes. Whisk in Dijon and whole-grain mustards.
Transfer ham steaks back into saute pan. Add caramelized pineapple chunks and toss. Heat through thoroughly. Season, to taste.
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nutrition data
424 calories, 19 grams fat, 29 grams carbohydrates, 35 grams protein per serving.
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