Grilled Ham Steak

Finally the weather warmed up and the wind made grilling possible.  Every available spare inch on the grill surface was filled with potatoes, corn on the cob and this ham steak.  Since I'm not a fan of mustard, I made a simple marinade and sauce to brush on while grilling that contained Heinz 57 sauce.  It wasn't overly tomato and sugar flavors like ketchup and still had the vinegar undertones.

Grilled Ham Steak

1 ham steak, approximately 1/2" thick

1/4 cup Heinz 57 sauce

1/2 cup pineapple juice

2 tbsp brown sugar

Trim the excess fat, if any, from the outside of the ham steak.  This will prevent fire flare ups.  Pour half the marinade mixture into a gallon size plastic bag that seals.  Add in the ham steak and let rest for one hour in the refrigerator.  Place the ham steak on your pre-heated grill.  Brush on the leftover sauce,  Flip with browned side and repeat brush on the marinade on the 2nd side.  

Ham & Fontina Tassies

I was interested in trying more savory snacks after my Parmesan Madeleines worked out so well.  I've made the standard brown sugar tassies and my chocolate raspberry tassies so it was time to take it up a notch.  These have a little hidden bite from the crushed red pepper flakes that you might not notice at first.

Ham & Fontina Tassies

1 stick butter, softened
4 oz cream cheese, room temperature
1 1/2 cups flour
1 tsp oregano
3/4 cup ham, diced
3/4 cup Fontina, shredded
Crushed red pepper flakes

Blend together the butter and cream cheese.  Beat in the oregano and flour (a half cup at a time).  Make sure the flour is all incorporated and then cover the bowl with plastic wrap and place in the refrigerator for one hour.

Grease a standard muffin tin with a spray oil.  Roll large balls of dough, flatten and press into the cups.  Form sides to each cup to hold your filling.  Place some ham in each cup.  Sprinkle some grated Fontina on top and then a few pieces of crushed red pepper flakes.  Bake for 20 minutes at 350°.  Serve warm.

Makes 12 tassies.

Ham & Four Cheese Hotdish

Nothing says comfort food like cheese and pasta.  Adding in ham, peas and green chilies just adds more warmth for your soul and taste buds.

Ham & Four Cheese Hotdish

3 tbsp butter
3 tbsp flour
1 1/2 cups milk
1/2 cup cheddar, shredded
1/2 cup smoked Gouda, shredded
1/2 cup Queso Quesadilla cheese, shredded
1/2 cup Fontina, shredded
1 1/2 cups ham, diced
1 1/2 cups medium pasta shells, cooked and drained
1 tbsp green chilies
1 cup peas (I used frozen)
sea salt and freshly ground pepper to taste

Topping
.
1 1/2 tbsp butter, melted
1/4 cup Panko bread crumbs
dash of sea salt
dash of freshly ground pepper
dash of paprika
dash of garlic powder

Melt 3 tbsp butter and stir in flour.  Gradually add in milk, stirring constantly.  When thickened, remove from heat and add in cheeses.  When cheese has melted, stir in cooked and drained pasta with the remainder of the ingredients.

In a small pan, melt butter.  Add in Panko bread crumbs and spices and lightly toast.  Sprinkle over the pasta mixture.

Bake at 350° for 30 minutes.

Peach Ham Glaze

The heat here is overwhelming so indoor cooking is the way to go and I'm trying not to use my oven.  I made this glaze a day before I used it on a ham steak I picked up and it tasted great.  It worked on pork chops too but you need to season them.

Peach Ham Glaze

1/4 cup brown sugar
1/4 cup peach nectar
2 tbsp canola oil
1/2 tbsp soy sauce
1/4 tsp ground ginder
1/2 tsp salt
1/4 tsp freshly ground pepper

1/4 cup cold water
1 tsp cornstarch

Combine the top 7 ingredients in a small saucepan.  Bring to a boil.  In a glass measuring cup whisk together the cold water and cornstarch and stir into nectar mixture.  Cook until thick.  You can refrigerate it if you're not using right away or brush it on a ham, ham steak or pork chops.  

Ham & Parmesan Linguine

My comfort food always seems to have a little heat in it.  This time it came from red pepper flakes which balanced out well with the hint of garlic.

Ham & Parmesan Linguine

8 oz linguine
1 garlic clove, minced
1 tbsp extra virgin olive oil
1/2 cup Half and Half
1 cup ham, diced
1/2 cup peas (I used frozen)
1/2 cup Parmesan (shredded plus extra shaved for top)
1/8 tsp red pepper flakes
Salt and freshly ground pepper to taste

Cook linguine in salted water.  As that is cooking, heat olive oil in a large frying pan.  Toss in minced garlic and cook for a minute before adding in Half and Half.  When that is heated, add in ham, peas, Parmesan and spices.  When pasta is cooked, lift out of saucepan and toss right into the cream sauce.  Toss lightly and add shaved Parmesan to top before serving.

Ham Fried Rice

I'm sure I'm not the only person looking for ways to use up their Easter ham.  Tonight I made Ham Fried Rice for something new and it was delicious.

Ham Fried Rice


1 cup ham, diced
2 cups rice, preferably cooked the day before but 4 hours before works too
1 large egg, beaten
1 clove garlic, minced
3/4 cup carrots, diced
1 tbsp olive oil1/2 cup peas
1/4 cup onions, diced
2 tbsp soy sauce
1 tsp Chili garlic sauce

In a large frying pan or wok,  put in carrots and olive oil and cook until tender.  Add in peas, onions and garlic and cook for a couple minutes.  Pour beaten egg on top and stir until cooked.  Add ham in, rice and sauces and mix together.  Serve when the ham and rice are heated.

Ham & Garlic Pasta

I took a few blog vacation days and relaxed with a couple of my comfort foods ~ chili and tater tot hotdish.  With blizzard warnings up, I decided it was time for a new comfort food dinner.

Ham & Garlic Pasta

1/2# orecchiette pasta, cooked per package instructions
3/4 cup ham, diced
1/2 cup peas
1 clove garlic, minced
2 tbsp butter
2 tbsp flour
1/2 cup cream
1/2 cup milk
1/2 cup Parmesan cheese, shredded
1/4 tsp red pepper flakes
salt and freshly ground pepper to taste

In a small saucepan, melt butter.  When completely melted, stir in flour and garlic.  Allow to thicken slightly and gradually stir in cream and milk and bring to a simmer.  In a large saucepan, cook the orecchiette.  When done, drain and stir in ham and peas.  Pour in garlic cream sauce.  Fold in Parmesan cheese, red pepper flakes, salt and freshly ground pepper.  

Ham & Potatoes Hash

The best ham are always the biggest ones it seems.  You know the ones that it's possible to eat from for the entire next year.  I'm working my way through what is a quarter of the tasty beast.   I made a hash with it today.  

Ham & Potatoes Hash


1 sweet potato, peeled and cubed
2 medium red potatoes, peeled and cubed

Boil the potato cubes until they are slightly tender.  Drain and place in a frying pan with 2 tbsp extra virgin olive oil.

Season potatoes with ~

1/4 tsp garlic powder
1/4 tsp smoked paprika

When lightly golden browned, add in ~

1 cup ham, cubed
1 tsp parsley

Cook until ham is heated.

Ham Fettuccini

I'm back after a wonderful Christmas with my parents that was only marred by my mom getting the flu.  Unfortunately this means a lot of ham leftovers for me to create different recipes with for a long, long time because you can only eat some many ham sandwiches.

Ham Fettuccini

1/4 cup Panko bread crumbs
1 tbsp butter
salt and freshly ground black pepper to taste
1/4 tsp paprika
2 tbsp butter, melted
2 tbsp flour
2 cups milk
1 1/2 cups shredded marble jack cheese
2 cups ham, diced
1 cup peas

Lightly toast the Panko bread crumbs in 1 tbsp butter,  Season to taste with salt and freshly ground pepper and 1/4 tsp paprika.

Melt 3 tbsp butter in a medium sauce pan over medium heat.  Stir in the flour.  Very gradually add in the milk.  Let thicken.

Gradually add in cheese.  When combined in sauce, add in ham and peas.

Serve over fettuccine and top with Panko crumbs.