Fruit Glazed Ham Steaks

Christy Rost


14-pound ham loaf, sliced into ¼-inch thick slices
1 ½cups peach nectar
¼cup brown sugar
½teaspoon molasses
¼teaspoon ground cloves
1/8teaspoon cinnamon
1 ¼cups dried apricots
18-ounce can pineapple chunks, drained, juice reserved
¼cup dried cranberries
¼cup raisins
1teaspoon 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