Best 8 Ham Steak With Apple Stuffing Recipes

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.

HAM STEAK WITH APPLE GLAZE

Steps:

• Heat grill. In small saucepan, combine all ingredients except ham steak. Cook over low heat until jelly is melted, stirring occasionally.
• When ready to grill, oil grill rack. Place ham steak on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush with jelly mixture. Cook 8 to 10 minutes or until thoroughly heated, turning and brushing once with jelly mixture. Serve with remaining jelly mixture.

APPLE-TOPPED HAM STEAK

Steps:

• In a large skillet coated with cooking spray, brown ham steaks in batches over medium heat; remove and keep warm., In same skillet, saute onion until tender. Stir in apple juice and mustard; bring to a boil. Add apples. Reduce heat; cover and simmer for 4 minutes or until apples are tender., Combine cornstarch and water until smooth; stir into apple juice mixture. Bring to a boil; cook and stir for 2 minutes. Stir in sage and pepper. Return steaks to skillet; heat through.

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.

HERB AND APPLE STUFFING

Steps:

• Preheat oven to 300 degrees F.
• Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
• In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
• Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
• Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

SAUTEED OR GRILLED HAM STEAK WITH APPLES

Steps:

• Remove rind and trim off all but 1/4-inch of outer fat. Cut ham into two serving pieces. Score the fat edge at 1-inch intervals so the steak does not curl during cooking. Lightly saute, ham on both sides in butter for 3 to 4 minutes a side. Remove ham steak to a plate.
• Add apple and saute until somewhat soft. Stir in mustard and cider and reduce until the cider has almost entirely evaporated. Add the heavy cream and reduce until slightly thickened. Season to taste with salt and pepper and spoon sauce over steak.

HAM STEAK WITH APPLE BARBECUE SAUCE

Steps:

• Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add ham; cook until lightly browned on both sides. Drain and discard pan drippings.
• In small bowl, combine barbecue sauce, jelly and ginger; mix well. Spoon mixture over ham; turn to coat. Reduce heat to medium-low; cover and cook 3 to 5 minutes or until ham is glazed and thoroughly heated.

HAM STEAK WITH CARAMELIZED APPLE STACKS

Steps:

• Preheat oven to 250°F.
• Core whole apple (without peeling) and cut 8 (1/4-inch-thick) rounds.
• Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderately high heat, then sauté ham, turning once, until browned, 5 to 6 minutes total. Transfer ham to a heatproof dish and keep warm, loosely covered with foil, in oven. Add remaining tablespoon butter to skillet and sauté apple slices, turning once, until golden and tender, 4 minutes total. Top each piece of ham with an apple slice and continue layering, using all of ham and apple slices, to make 2 stacks. Keep warm in oven.
• Add shallot to skillet and sauté over moderately high heat, stirring, until golden. Add vinegar and cook, stirring, 10 seconds, or until absorbed by shallots. Add apple juice and boil until reduced by half. Add mustards and cloves and boil until mixture is slightly thickened and syrupy. Serve stacks with sauce.