Ham steaks are great to have on hand for a quick weeknight entrée. Browned in a skillet or heated in the oven, they’re simple to prepare, child-friendly fare.
While I often turn to the above-mentioned methods for ham steak preparation, I like to take them to a slightly higher level with my recipe for Sherried Ham Steaks. Sherry, brown sugar, soy sauce, garlic, and a dash of Tabasco sauce and ground black pepper, make a quick marinade for the ham steaks, then I like to grill them on my range-top or outdoor Viking grill.
The uncomplicated marinade also is good on a bevy of meats, from pork chops and tenderloins to boneless chicken breast halves or chicken wings.
Serve your Sherried Ham Steaks with your favorite rice pilaf and mixed greens tossed with mandarin oranges, pineapple tidbits and a sweet and tangy dressing for a casual family dinner.
Combine sherry, brown sugar, soy, garlic, Tabasco and pepper in a zip-top plastic bag. Squeeze to combine ingredients. Add ham steak and marinate at room temperature for 20 minutes, or for several hours in the refrigerator.
- 1/2 cup sherry
- 2 tablespoons brown sugar
- 2 teaspoons soy sauce
- 1 clove garlic, minced
- 1/4 teaspoon Tabasco, or less, according to taste
- Freshly ground black pepper, to taste
- 1 1 to 1 1/2-pound ham steak
Preheat grill on high for 5 minutes. Reduce heat to medium-high. Remove ham steak from the bag, allowing excess marinade to drain, and place on the grill. Grill for 5 minutes, lifting and turning a quarter turn on the same side to produce grill marks. Turn and repeat on other side. Remove from grill and slice into serving pieces.
Makes 4 servings.