Fruit Glazed Ham Steaks
Christy Rost
| Ingredients: | |
|---|---|
| 1 | 4-pound ham loaf, sliced into ¼-inch thick slices |
| 1 ½ | cups peach nectar |
| ¼ | cup brown sugar |
| ½ | teaspoon molasses |
| ¼ | teaspoon ground cloves |
| 1/8 | teaspoon cinnamon |
| 1 ¼ | cups dried apricots |
| 1 | 8-ounce can pineapple chunks, drained, juice reserved |
| ¼ | cup dried cranberries |
| ¼ | cup raisins |
| 1 | teaspoon cornstarch |
| maraschino cherries | |
Preheat a large nonstick skillet over medium-low heat. Cook the ham slices, a few at a time, until they are lightly browned. Transfer the cooked ham to a serving platter, cover, and place in a warm oven while preparing the fruit glaze.
Add the peach nectar to the skillet, scraping with a wooden spoon to loosen brown bits from the bottom. Stir in brown sugar, molasses, cloves, cinnamon, apricots, pineapple chunks, cranberries, and raisins. Cook over low heat, stirring occasionally, until the mixture is bubbly and the fruit begins to soften.
Place the cornstarch in a small bowl and whisk in 1 tablespoon of the reserved pineapple juice to form a slurry. Stir the cornstarch mixture into the fruit mixture, along with the Maraschino cherries and cook several minutes until the mixture has thickened.
To serve, spoon some of the fruit over the ham and pour the remainder into a small serving bowl.
Recipe serves 8 to 10.
Category: Meat