I got a fascinating new cookbook called Farm Journal's Great Home Cooking in America by the Food Editors at Farm Journal. It provides a great historic account of the origin of foods in the different regions of America. For example, I learned that pork was the most plentiful meat in early America and baked, home-cure hams were prestigious. Sign me up for prestigious! Joe and I enjoy trying recipes that call for ham steak slices because when there's just the two of us, we don't need a whole ham. The recipe from this cookbook is so far our favorite.
BAKED HAM SLICE- 1 (3 lb.) ham steak, cut 2" thick
- 1/4 tsp ground nutmeg
- 1/4 tsp dry mustard
- dash of ground cloves
- 1/2 cup apple cider or juice
- 1/4 cup maple-flavored syrup
Place ham in a baking dish. Sprinkle dry ingredients over ham; pour cider and syrup on top. Bake in a 325 degree oven for 1 hour, basting 2-3 times.
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1 comment:
an easy way i learned to do ham steak is this- wash off as much salt as you can and put ham steak in a casserole - slice on top a whole onion and a whole potato peeled. over all pour a can of our old friend cream of mushroom soup or other flavor you would like-cheese soup good- bake covered until the potato done=you have a one dish meal - can add a green vegetable to meal like spinach and be in absolute heaven. jane
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