Stuffed Ham Steak Food

STUFFED HAM ROLLS

Steps:

• In a large bowl, combine the stuffing, boiling water and 2 teaspoons butter. Cover and let stand for 5 minutes. Fluff with a fork. Top each ham slice with a cheese slice. Place 1/4 cup stuffing off-center over cheese. Roll up and secure with a toothpick. , In a shallow bowl, combine egg and water. In another shallow bowl, add bread crumbs. Dip ham rolls in egg mixture, then roll in crumbs., In a large skillet, saute ham rolls in remaining butter for 4-5 minutes or until golden brown, turning once. Discard toothpicks.

EASY BAKED HAM STEAKS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix water, brown sugar, Worcestershire sauce, and cloves in a baking dish. Arrange ham steaks in baking dish, coating with sugar mixture. Add more water as needed to cover ham.
• Bake in preheated oven until ham is tender, 35 to 45 minutes.

SWEET AND SPICY HAM STEAK

Steps:

• Coat a large skillet with cooking spray and place over medium heat. Fry ham in skillet until browned and heated through, 5 to 6 minutes per side. Drain any excess grease. Add salsa, apricot nectar, apricot preserves, brown sugar, and taco seasoning to skillet.
• Reduce heat to low and cover skillet. Simmer until sauce is hot and bubbly, turning ham steak once, about 5 minutes.
• Transfer ham steak to a platter and cover with sauce.

STUFFED STEAK ROLLS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
• Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
• Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
• Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
• Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
• Remove the toothpicks, then serve!
• Enjoy!

HAM AND CHEESE-STUFFED PORK CHOPS WITH DIJON SAUCE (COOKING FOR 2)

Steps:

• Heat oven to 400°F.
• Using small sharp knife, make pocket in each pork chop by cutting into side of chop toward bone. Season chops with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Place Swiss cheese slices on top of ham slices, and starting from one of the short ends, roll up. Tuck 1 ham and cheese roll into each pork chop pocket.
• In shallow pan, stir flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of pork chops with flour mixture. Beat egg in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip pork chops into beaten egg; turn to coat. Dredge in bread crumb mixture, coating completely.
• In 12-inch skillet, heat vegetable oil over medium-high heat. Add pork chops; cook 4 to 5 minutes or until golden brown, turning once. Transfer to lightly greased 15x10x1-inch pan. Bake 18 to 20 minutes or until pork is no long pink (at least 145°F).
• Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat. Add shallots; cook 2 to 3 minutes, stirring occasionally, until tender. Add broth and wine; cook 10 to 15 minutes or until reduced by three-fourths. Stir in cream; cook 3 to 4 minutes, stirring occasionally, until slightly thickened. Stir in mustard and parsley. Remove from heat.
• Place pork chops on serving plates. Serve with sauce.

STUFFED HAM, SOUTHERN MARYLAND STYLE

Steps:

• If corning the ham: Cut slits about 3 inches deep in a few places around the bone. Push salt into the incisions and, with a light hand, rub salt all over the surface of the ham. Reserve any remaining salt to rub into the ham as it corns, adding more if needed later in the process. Place the ham in a nonreactive pan, cover tightly with plastic wrap and then aluminum foil and place it in refrigerator for a week. Unwrap and turn it every couple of days, sprinkling with more reserved salt and pouring off any juice that collects each time. Rewrap. The day before you are going to stuff the ham, rinse off the salt and soak the ham overnight in cold water in the refrigerator.
• Make the stuffing: The goal is to chop all the vegetables so the pieces are small and relatively uniform in size. Begin by chopping the cabbage. A food processor with a shredding blade is helpful. Place the cabbage in a large pan or bowl. Remove large stems from the kale and other greens, if you are using them, and chop. (Tip: Freeze cleaned, whole kale leaves overnight in plastic bags, then break up the frozen leaves while still in the bag and add to the stuffing mixture.) Chop the yellow onions and scallions, and add them to the cabbage and kale.
• Mix the vegetables well and add the spices. Mix again. (Your hands will work best for this, but wear gloves if your skin is sensitive to pepper.) Taste the stuffing and adjust, adding more cayenne or red-pepper flakes for a more intense spiciness. Keep in mind that the long boiling time will soften the heat.
• Stuff the ham: Remove the bone, or have the butcher remove it for you. The ham should be almost butterflied. Add the bone to a pot large enough to hold the ham, fill with enough water to cover it and begin to heat the water to a boil.
• While the water heats, set the ham on a sheet pan and cut slits about 3 inches long and 2 inches deep in a few places to make pockets, being careful not to slice through the meat completely. The number of slits will depend on the size of the ham. The goal is an even distribution of stuffing. Pack the slits tightly with stuffing, and add stuffing to the center of the ham where the bone was. Close the ham and secure it with kitchen string.
• Prepare a large square of cheesecloth at least 3 layers thick. Spoon a layer of stuffing over the cheesecloth and set the ham on it. Pack more stuffing on the top and sides of the ham. Gather the corners of the cheesecloth to the top and twist tightly to form a compact package. Tie the top tightly with string.
• Lower the ham into boiling water, reduce heat to a simmer and add any juice that has collected from the stuffing. Skim any foam that rises. Cook, covered, for about 15 minutes per pound, or until the internal temperature reaches 165 degrees.
• Turn off the heat and let the ham cool slightly in the water, about an hour. (Old-timers simply put the whole pot on the porch overnight if the weather was cool, or left it on the stove until completely cooled.) Drain the ham in a colander and refrigerate for at least 6 hours or overnight. Remove the cheesecloth and string, and reserve any stuffing around the ham.
• To serve, slice the ham across the grain, so each slice contains stuffing and meat. Pile additional stuffing around the slices. The ham can be reheated, but more often it is served cold.

STUFFED HAM STEAK

Steps:

• Preheat oven to 450°F.
• Remove the fat from around the ham steaks; using whole cloves stud the ham and keep aside.
• Add celery and onion to butter and sauté for about 10 minutes. Toss slightly after adding bread cubes, cinnamon, egg, parsley and salt.
• Take a big double-thick square aluminum foil, put one of the ham steaks in the middle and cover using stuffing mixture. Arrange the other ham steak on the top. Use toothpicks, if required, to secure the second ham.
• Pull up the aluminum foil, cover the ham and seal. Fold the ends so that ham is completely secured inside.
• Put on on the oven rack and bake for25 minutes.
• Unwrap the foil and bake for 10 more minutes.
• Arrange on the platter and serve hot.

STUFFED HASSELBACK HAM

Steps:

• Preheat the oven to 400 degrees F. Butter two 9-by-13-inch baking dishes with 1 tablespoon butter each.
• Stir together the Parmesan, thyme leaves, 1/3 cup of the heavy cream, half of the garlic, 1/2 teaspoon salt and some pepper in a medium bowl. Add the Yukon gold potatoes, toss to coat and spread evenly in one of the prepared baking dishes.
• Stir together the brown sugar, maple syrup, cinnamon and 1/2 teaspoon salt in a medium bowl. Add the yams, toss to coat and spread evenly in the other prepared baking dish.
• Cover both baking dishes with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the potatoes and yams are tender when pierced with a fork, an additional 5 to 8 minutes. Let cool slightly. Reduce the oven temperature to 325 degrees F.
• Stir together the cream cheese, Gruyere, nutmeg, remaining 1/4 cup heavy cream, remaining garlic, 1/2 teaspoon kosher salt and a few cracks pepper in a medium bowl. Add the spinach and stir to combine and coat.
• Position the ham flat-side down on a cutting board with the fat cup facing up. Using a sharp knife, cut 1/2-inch-wide slices across the length of the ham about three-quarters of the way down through the ham.
• To assemble: Fill the space between the first 2 slices of ham with some of the creamed spinach, pressing to even out the filling. Skip 3 slices (so there are 2 spaces in between) and fill the next space with more of the creamed spinach. Continue in the same manner, dividing the creamed spinach evenly among every third space. Fill each space next to the creamed spinach with a layer of the scalloped potatoes, dividing the scalloped potatoes evenly among every third space. Fill each space next to the scalloped potatoes with a layer of the candied yams, until all the spaces are filled.
• Place the ham on a rack in a roasting pan, add 2 cups of water to the bottom and tent the ham loosely with aluminum foil. Bake until the ham is heated through and the potatoes are slightly golden, about 1 hour 15 minutes.
• In the meantime, melt the remaining 2 tablespoons butter in a skillet over medium-low heat. Add the shallot and cook until softened, about 5 minutes. Add the honey and heat through, whisking to combine. Season with a few cracks of pepper.
• Remove the foil and brush about half the glaze over the top of the ham. Return to the oven until the glaze is thick, glossy and deep golden, about 10 minutes more. Carefully transfer to a platter and pour the remaining glaze over top.

SHEET PAN HOLIDAY HAM DINNER

Steps:

• Arrange 2 oven racks in the middle part of the oven and preheat to 375 degrees F.
• For the green beans: Add the green beans, olive oil, garlic, 1/4 teaspoon salt and a few grinds of pepper to a sheet pan. Toss to coat and spread out evenly. Bake on the upper rack until starting to get tender, about 15 minutes.
• For the stuffed mushrooms: Meanwhile, pop the stems from the mushrooms and use a measuring spoon to scoop out any remaining stem. Reserve the stems and bits for another use.
• Combine the breadcrumbs, Parmesan, cream cheese and parsley in a medium bowl. Season with salt and pepper. Divide the filling evenly among the caps.
• For the ham: Line another sheet pan with foil and spray with nonstick spray.
• Microwave the marmalade in a microwave-safe bowl until melted, about 45 seconds. Add the orange juice, cornstarch, rosemary, 1/4 teaspoon pepper and 2 tablespoons water and whisk to combine.
• Arrange the ham on the prepared sheet pan and brush the glaze on both sides of each ham steak.
• After the green beans have cooked for 15 minutes, remove them from the oven and push them over to the right side of the sheet pan. Add the mushrooms to the left side and drizzle the filling evenly with the olive oil.
• Place the ham on the upper rack and the green beans and mushrooms on the lower rack. Bake, frequently brushing the ham with the glaze, until the glaze starts to thicken up, about 25 minutes.
• For the rolls: Remove the green beans and mushrooms from the oven. Push the green beans to the middle of the sheet pan and arrange the dinner rolls on the right side. Brush the rolls with the melted butter.
• Bake until the dinner rolls are softened, the ham glaze is thickened and glossy, the green beans are tender and the mushroom filling is golden, about another 10 minutes.

STUFFED HAM WITH RAISIN SAUCE

Steps:

• Using a sharp thin-bladed knife and beginning at one end of the ham, carefully cut a 2-1/2-in. circle about 6 in. deep; remove cutout. Cut a 1-1/2-in. slice from the end of removed piece; set aside. , Continue cutting a 2-1/2-in. tunnel halfway through ham, using a spoon to remove pieces of ham (save for another use). Repeat from opposite end of ham, cutting and removing ham until a tunnel has been cut through entire length of ham., In a small skillet, saute onion in butter until tender. In a large bowl, combine the stuffing mix, pecans, parsley, egg substitute and mustard. Stir in onion. Stuff ham; cover end openings with reserved ham slices. Place in a shallow roasting pan., Bake, uncovered, at 325° for 1-1/4 hours. In a small saucepan, combine honey and orange juice concentrate; cook and stir for 1-2 minutes or until blended. Brush over ham. Bake 30 minutes longer or until a thermometer reads 140°. , For sauce, combine the brown sugar, flour, mustard and raisins in a saucepan. Gradually add water and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with ham.

HAM STEAK WITH APPLE STUFFING

Steps:

• Preheat oven to 350 degrees.
• In medium saucepan over medium heat, saute celery in butter; remove from heat and add next 7 ingredients; mix well and set aside.
• In a cup, wisk together the orange juice and melted butter; set aside.
• Slash the fat around ham to prevent it from curling, and place one of the steaks in a greased baking dish.
• Spread with apple stuffing.
• Top with remaining ham steak.
• Stud the fat around the edge with whole cloves, spacing them 1" or 1-1/2" apart.
• Bake 1 to 1-1/4 hours or until done, basting 3 or 4 times with the orange juice/butter mixture.

STEAK WITH HAM, PROVONE AND MUSHROOM SAUCE

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms, shallot and garlic and sauté until mushrooms are brown and tender, about 10 minutes. Season with salt and pepper. Transfer mixture to small bowl.
• Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and sauté just until brown, about 1 1/2 minutes per side. Remove skillet from heat. Top each steak with prosciutto slice, 1 tablespoon mushroom mixture, then cheese slice and parsley sprig. Cover; cook over medium-high heat until cheese melts, about 1 minute. Transfer steaks to plates; tent with foil.
• Return remaining mushroom mixture to skillet. Add Marsala and boil until reduced almost to glaze, about 6 minutes. Spoon sauce over steaks.