Ham Steaks With Jazzed Up Gravy Food

HAM WITH MAPLE GRAVY

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Combine 1/2 cup maple syrup and mustard; pour over ham. Pour apple juice into the roasting pan. Bake, uncovered, until a thermometer reads 140°, basting frequently, 1-1/2 to 2 hours. , Remove ham and keep warm. Transfer the pan juices to a saucepan. Combine cornstarch and water until smooth; add to saucepan. Bring to a boil; cook and stir for 1 minute or until thickened., In a large skillet, melt butter over medium heat. Add apples and remaining maple syrup. Cover and cook for 10-15 minutes, stirring occasionally. Slice ham; serve with apples and gravy.

MAPLE GLAZED HAM STEAK

Steps:

• Mix together maple syrup, vinegar and mustard in small bowl.
• Brush one side of ham steak with mixture and place glazed side down in skillet over medium heat.
• Brush top of ham steak.
• Cook over medium heat, turning frequently, until cooked through and glaze has thickened.

SOUTHERN HAM STEAK WITH RED-EYE GRAVY RECIPE - (4/5)

Steps:

• Brown the ham steak, including package juices, in a hot dry skillet over high heat 420°F (216°) on both sides, 5 to 7 minutes. Turn the ham steak when it releases easily from the pan. Add the butter and allow it to melt. Remove the ham steak to a warm platter and keep warm. Slowly stir in the coffee. In a small bowl, combine flour and water; mix well. Stir in the flour mixture and brown sugar until well blended. Return the ham steak to the skillet and simmer for 3 to 5 minutes.

VIRGINIA COUNTRY HAM STEAKS WITH REDEYE GRAVY

Steps:

• Heat a large cast-iron skillet or heavy saucepan over medium-high heat and melt the butter. Add the country ham steaks and sprinkle half of the brown sugar over each steak. Cook for about 1 minute. Turn the steaks and cook until the brown sugar begins to caramelize, about 1 minute more. Remove from the pan and keep warm.
• Deglaze the pan with the coffee, making sure to scrape up any brown bits, and simmer until reduced by about half. Plate the steaks and top with the redeye gravy.

HAM STEAK WITH RED-EYE GRAVY RECIPE

Steps:

• Pat dry the ham with paper towels and season on both sides with pepper. Cook the bacon in a 12-inch skillet over medium heat until crisp (about 5 minutes). Remove the bacon from the pan (leaving the bacon grease in the pan). Reserve the bacon for another use. Add the ham steak to the skillet with the bacon fat and cook until browned on the first side, (about 5 minutes). Flip and cook on the other side until lightly browned. Transfer the ham to a plate and tent loosely with aluminum foil.
• Add onion to the now-empty skillet and cook until just beginning to brown, about 1 minute. Stir in the flour and cook for 15 seconds. Whisk in the chicken broth and maple syrup, while scraping up any brown bits stuck to the bottom of the pan. Bring to a simmer and cook until the mixture is reduced to about ¾ cup and is slightly thickened, 5-7 minutes.
• Remove from the heat. Whisk in the butter and espresso powder. Season with pepper to taste. Discard any juices on the ham platter. Carve the ham steak into 4 equal portions. Pour the red-eye gravy over the ham. Serve.

GRANNY'S SWISS STEAK

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium-high heat. Dredge the cube steaks in a mixture of flour, salt and pepper, and brown them in the hot oil.
• Arrange steaks in a 9x13 inch baking dish. Sprinkle the green pepper, onion, celery, mushrooms, oregano, and onion soup mix over the steaks. Stir together the tomato juice and ketchup; pour over everything in the dish.
• Bake for about 1 hour in the preheated oven, or until the meat is cooked through, and the sauce is thickened.

HAM STEAKS WITH JAZZED-UP GRAVY

Steps:

• Melt the butter and brown sugar in a heavy skillet.
• Season the ham steaks with pepper.
• Cook the ham steaks in the butter/brown sugar mixture until done.
• Remove the steaks from the skillet.
• Cook the onions and mushrooms in the same skillet until the onions are translucent.
• Add the flour to the skillet.
• Cook the flour, stirring constantly, until browned.
• Add the chicken broth and coffee.
• Cook the gravy, stirring constantly, until thickened.
• Serve gravy over the ham steaks.

GLAZED HAM STEAKS

Steps:

• Place ham steaks and butter in a large frying pan over medium heat. Cook 2-3 minutes per side.
• Combine remaining ingredients and brush over the steaks.
• Cook an additional 2-3 minutes per side or until heated through and glaze is sticky.
• Serve warm with mustard.

12-MINUTE OLD-FASHIONED HAM STEAK WITH MAPLE GRAVY

Steps:

• In a large frying pan, heat butter over medium heat until hot.
• Add ham steak, and heat for 4 to 5 minutes on the first side; flip and heat for 2 to 3 minutes on second side.
• Remove ham steak from pan; put on a plate and cover with foil to keep warm.
• Lower heat to low; add flour to butter and stir for 1 minute.
• Add water, maple syrup, Dijon mustard and soy sauce. Stir constantly, scraping up the bits from the bottom of the pan. Stir for 2-3 minutes or until gravy is thick and smooth,
• Add ham steak to gravy, and heat until desired temperature (approximately 2 to 3 minutes).
• Serve with warm biscuits.

MUSTARD BAKED HAM WITH GRAVY

Steps:

• Combine flour, brown sugar and mustard; mix well. stir in water and vinegar to form a paste; spread 1 teaspoon on each side of ham steaks. , Place in an ungreased 13-in. x 9-in. baking dish. Pour milk over ham. Bake, uncovered, at 325° for 35 minutes. Serve immediately. , If milk gravy is desired, transfer ham to a serving platter and keep warm. Pour pan juices into a blender; process until smooth. , Transfer to a small saucepan; bring to a boil, stirring constantly. Serve immediately with ham.

OVER EASY HAM STEAK WITH RED-EYE GRAVY

Steps:

• In a medium saucepan over moderate heat, melt the butter. Add chicken and brown skin side down. Turn over and add chopped onion. Cook until soft and starting to color about 6 to 8 minutes. Cover with chicken stock, and add the coffee and brown sugar, if using. Reduce heat to medium and cook the red eye gravy until thick enough to coat the back of the spoon, about 2 to 4 hours. Strain stock into a large bowl and reserve. The chicken can be used for another recipe or discarded.
• Preheat a large heavy bottomed frying pan over medium-high heat. Season ham steaks with black pepper and add to the hot skillet. Cook until golden brown on each side, 6 to 8 minutes and transfer to serving plates.
• In the same skillet, once steaks have been removed, reduce heat to medium and fry the eggs to desired doneness.
• Cover the steaks with red-eye gravy and crown with a fried egg. This dish can be served with potatoes, hash browns or biscuits, if desired.

HAM WITH REDEYE GRAVY

Steps:

• Heat oil over medium-high heat in a cast iron skillet. Fry ham on both sides until browned. Remove ham and set aside. Stir coffee and salt into the hot oil. Return to a boil over medium heat, stirring to get any bits of ham that may be stuck to the pan. Cook until the mixture has reduced by 1/3. Remove from heat and serve over ham and biscuits.